Sour Cream Chicken Enchiladas
Savor the rich flavors of sour cream chicken enchiladas, a dish that transforms dinner into a delightful experience. Soft tortillas embrace tender, shredded chicken and are smothered in a creamy sauce, topped with melted cheese. Perfect for family gatherings or cozy weeknights, this recipe is simple yet impressive, making it an instant favorite at any table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 8 flour or corn tortillas
- 1 cup sour cream
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 1/4 cup fresh cilantro, chopped (optional)
- 1 can (4 oz) green chiles
- 2 cups low-sodium chicken broth
- 1/4 cup flour
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Preheat oven to 350°F (175°C).
- Shred cooked chicken using two forks.
- In a saucepan over medium heat, whisk together flour and chicken broth until smooth. Stir in cumin and chili powder; simmer until thickened.
- Fill each tortilla with shredded chicken and a dollop of sour cream mixture; roll tightly.
- Place seam-side down in a baking dish, pour sauce over enchiladas, and sprinkle cheese on top.
- Bake for 25 minutes until bubbly and golden brown.
- Garnish with cilantro before serving.
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg