Sour Cream Chicken Enchiladas

Ingredients

• 43 g (3 tablespoons)butter
• 30 ml (6 teaspoons)water
• 473 ml (2 cups)chicken broth
• 2.5 ml (1/2 teaspoon)kosher salt
• 0.6 ml (1/8 teaspoon)chipotle chilli powder
• 1.25 ml (1/4 teaspoon)oregano
• 113 g (4 ounces)chopped green chillies
• 3boneless, skinless chicken breast halves
• 240 ml (1 cup)sour cream
• 3 cups (about 710 ml)frozen riced cauliflower
• about 200 g (2 cups)grated Colby-Jack cheese
• 24 g (3 tablespoons)plain flour
• 12 g (1.5 tablespoons)cornflour
• 9 g (3 teaspoons)arrowroot powder

Instructions

1. 1

   Melt the butter

   Warm the butter in a large skillet over a medium heat until melted.

2. 2

   Mix the thickener

   Stir the flour, cornflour and arrowroot powder into the cold water until smooth, then add the mixture to the skillet.

3. 3

   Thicken the sauce

   Whisk in the chicken broth and keep stirring until smooth and thickened, about 2–3 minutes.

4. 4

   Cook the chicken

   Mix the chipotle chilli powder, salt, oregano and green chillies into the sauce, then add the chicken breasts. Bring to a simmer, turn the heat to low, cover and cook for about 15 minutes, or until the chicken is cooked through.

5. 5

   Shred the chicken

   Take the chicken out of the skillet, leaving the sauce over a low heat. Put the chicken on a plate and shred it into bite-sized pieces.

6. 6

   Add sour cream

   Stir the sour cream into the sauce, then return the chicken to the pan with the cauliflower.

7. 7

   Simmer together

   Stir everything until combined, cover the skillet and simmer for 5 minutes.

8. 8

   Melt the cheese

   Scatter the grated cheese over the top and simmer until it has melted.

9. 9

   Serve the dish

   Serve while hot.

What are sour cream chicken enchiladas?

Enchiladas are a Mexican dish traditionally made by filling tortillas, rolling them and covering them with sauce. This recipe takes inspiration from their chilli-and-sauce flavours, but cooks the chicken, cauliflower and sauce together in a skillet rather than assembling tortillas.

Green chillies bring a mild, tangy heat, while sour cream softens the sauce and gives it a creamy finish. The method keeps the cooking contained in one pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 456 calories, 36g protein, 8g carbs, 30g fat.

The chicken supplies most of the protein, while the cauliflower contributes some carbohydrate; the flour and other thickeners also add carbohydrates. Butter, sour cream and cheese account for much of the fat. To balance the plate, serve a portion with a fresh salad or other vegetables.

The sauce thickening step

Thickener mix: The ingredient list includes flour, cornflour and arrowroot powder. Stir them with the cold water until there are no visible lumps before adding the mixture to the melted butter.

Broth: Whisk it in steadily, then keep stirring for 2–3 minutes as the sauce thickens. This helps the powders disperse instead of forming clumps.

Cooking the chicken

Gentle heat: Once the sauce reaches a simmer, lower the heat and cover the pan for about 15 minutes. The recipe gives doneness, rather than time alone, as the final cue.

Shredding: Remove the chicken before shredding it on a plate, then return it to the sauce. Bite-sized pieces are easy to stir through the cauliflower and serve.

Keeping the sauce creamy

Sour cream: Stir it into the sauce after the chicken comes out of the pan. Keep the heat low while combining it with the shredded chicken and cauliflower.

Cheese: Add the grated Colby-Jack at the end and let it melt over the top. Avoid rushing this last stage; the recipe calls for a gentle simmer until the cheese has melted.

Cauliflower and texture

Frozen cauliflower: Add it with the chicken and simmer, covered, for 5 minutes. Stir until the pieces are coated in sauce, then check that they are heated through to your liking.

Finished texture: The sauce should cling to the chicken and cauliflower, with melted cheese across the top. If the pan looks especially thick, stir gently to distribute the sauce evenly.

What to serve with it

This skillet dish can be served on its own, with the cauliflower already folded into the creamy sauce. For a more substantial plate, pair it with warm tortillas or rice.

A fresh side such as a simple green salad can add a crisp contrast to the rich sauce. Serve it alongside rather than stirring it into the skillet.

Recipe notes & tips

• Use cold water for the thickener mixture, as directed, and stir it smooth before adding it to the skillet.
• Whisk the broth in steadily to help keep the sauce lump-free.
• Keep the pan at a low simmer while the chicken cooks.
• Shred the chicken into similar-sized pieces so it mixes evenly into the sauce.
• Stir gently after adding the cauliflower to coat it without breaking it up.
• Wait for the cheese to melt before serving.

Variations

• Add fresh herbs: Scatter chopped coriander over the finished dish for a fresh garnish.
• Adjust the heat: Use more or less chipotle chilli powder to suit your preference.
• Serve with tortillas: Offer warm tortillas alongside for a more enchilada-like meal.
• Add a crisp side: Pair the skillet with a green salad for a fresh contrast.
• Try another cheese: Swap the Colby-Jack for a similar melting cheese.

Common mistakes to avoid

• Lumpy thickener: Mix the powders with cold water until smooth before adding them to the pan.
• Rushing the sauce: Keep stirring for the full 2–3 minutes so it has time to thicken.
• Boiling hard: Reduce the heat to low after bringing the chicken and sauce to a simmer.
• Shredding in the pan: Lift the chicken out first and shred it on a plate.
• Adding sour cream too early: Stir it in after the chicken has been removed from the sauce.
• Serving before the cheese melts: Keep the pan simmering gently until the cheese has melted.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a covered pan or in the microwave until hot throughout, stirring as needed.

Frequently asked questions