Chicken and Sour Cream Enchiladas
Indulge in the creamy, cheesy goodness of Chicken and Sour Cream Enchiladas, a comforting Mexican-inspired dish that’s perfect for busy weeknights or weekend gatherings. Tender shredded chicken is seasoned with cumin, garlic powder, and a touch of green chiles for a zesty kick, then wrapped in soft flour tortillas. A luscious sour cream and chicken broth sauce blankets the enchiladas, ensuring every bite is irresistibly rich and flavorful. Topped with melted Monterey Jack cheese, these enchiladas bake to golden perfection in just 25 minutes. Garnish with fresh cilantro for a vibrant finish and serve warm for a crowd-pleasing meal that's equal parts hearty and satisfying. Perfect for fans of easy, homemade comfort food, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 pieces Flour tortillas
- 2 cups Sour cream
- 1 cup Chicken broth
- 2 cups Shredded Monterey Jack cheese
- 4 ounces Canned green chiles, diced
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 2 tablespoons Chopped fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium heat. Cook the chicken breasts for 6-7 minutes on each side, or until fully cooked. Remove from the skillet and let them cool. Then, shred the chicken using two forks.
In a medium mixing bowl, combine the shredded chicken, 1 cup of shredded Monterey Jack cheese, diced green chiles, cumin, garlic powder, and optional cilantro. Mix well and set aside.
In a separate bowl, whisk together the sour cream and chicken broth until smooth. Set this aside as the sauce.
Spread 1/4 cup of the sauce evenly over the bottom of a 9x13-inch baking dish.
To assemble the enchiladas, place a tortilla on a flat surface. Spoon about 1/4 cup of the chicken mixture down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the remaining sour cream sauce evenly over the enchiladas, making sure all are well coated.
Sprinkle the top of the enchiladas with the remaining 1 cup of shredded Monterey Jack cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas rest for 5 minutes before serving.
Garnish with additional chopped cilantro if desired and serve warm.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 30.3 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.5 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 702 mg | 54% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 367 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
