Description
Buffalo Chicken Enchiladas with Sour Cream Sauce recipe for the best sour cream enchiladas ever! These enchiladas are super flavorful with a bit of heat and a creamy sour cream sauce on top.
Ingredients
Scale
- 4 cups shredded chicken (I made mine in the Instant pot)
- 1/4 – 1/2 cup hot sauce
- 1/2 cup chicken broth
- 6 to rtillas (use low carb for keto)
- 1 cup monterey jack cheese
- crumbled goat cheese
- 3 tbsp chopped bell pepper (for topping)
- cilantro (for topping)
- 1/4 cup sour cream
- 4 tbsp cream cheese
- 1 tsp chile lime seasoning (from trader joe’s – or use this)
- salt and pepper
Instructions
- Mix together 1/4 cup chicken broth with shredded chicken. Add hot sauce (as much or as little as you want!)
- Wet a paper towel and wring it out. Put tortillas on a plate and top with a wet paper towel. Microwave for 30 seconds.
- In a sauce pan over medium low heat, add in remaining 1/4 cup chicken broth, whisk in sour cream and cream cheese until well combined and creating a sauce. Add salt and pepper to taste plus Chile lime seasoning. If it’s too thick, add some more chicken broth to thin it out.
- Add chicken to tortillas and roll them up. Sit them on a baking sheet.
- Pour sour cream sauce on them, use a spoon to rub sauce on the sides.
- Top with Monterey jack, goat cheese and bell peppers (if using).
- Cook at 350 degrees for 20 minutes.
- Top with chopped cilantro.
Notes
This recipe can easily make more, simply adjust the ingredients to make a bigger batch.
If you want to make this low carb / keto friendly, use a low carb tortilla such as these.
You can also omit bell peppers, if desired.