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From Scratch Sour Cream Chicken Enchiladas


Since we are trying to stay home as much as possible, we’ve been looking at our pantry and seeing what we can make with what we have. I love making things from scratch, and these enchiladas hit the spot. They come together easily and can be done even faster if you have leftover chicken. Super yummy, enjoyed by all…give them a try!

Enchilada Sauce
1/4 cup vegetable oil
2 Tablespoons flour
2 Tablespoons chili powder
1 cup tomato sauce
1 cup water
1/4 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 Tablespoons brown sugar
Salt and pepper to taste

In a large pot, heat the oil over medium heat. Whisk the flour and chili powder into the oil until smooth. Slowly stir in the remaining ingredients in listed order. Reduce heat and cook about ten minutes, or until mixture begins to thicken.



3 to 4 cups cooked, shredded chicken
1 medium onion, chipped
1 teaspoon olive oil
1 cup sour cream
1/2 cup chopped parsley OR 1/4 cup dried parsley
Homemade enchilada sauce
3 cups shredded cheese
10 to 12 tortillas

Preheat oven to 350F. In a large pan, heat olive oil over medium heat. Add the onions and cook until soft and translucent. Add the chicken. Add 1/2 cup of the enchilada sauce–just enough to coat the chicken. Add the sour cream and parsley and stir. Turn off heat and add 2 1/2 cups shredded cheese (or your preference of the three cups…just depends on how cheesy you want them to be).

In the bottom of a 13×9 baking dish, spray with cooking spray, then pour enough enchilada sauce to cover the bottom. Spread a spoonful of sauce onto a tortilla, then a spoonful of the chicken mixture. Roll tightly and tuck into the pan. Repeat until the mixture is gone. Pour remaining enchilada sauce over the enchiladas and spread evenly. Top with remaining shredded cheese. Cover with foil and bake for 20 to 30 mins, then remove the foil for the remaining ten minutes. Cook until heated through and the cheese is melted. Serve with sliced limes, lettuce, Spanish rice, sour cream, olives, refried beans, or your other favorite sides.


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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