Chicken Enchiladas with Green Chili Sour Cream Sauce
Elevate your dinner game with these irresistible Chicken Enchiladas with Green Chili Sour Cream Sauce—a creamy, cheesy, and flavor-packed Mexican-inspired comfort food! Featuring tender shredded chicken nestled in soft flour tortillas, this dish is smothered in a luscious homemade sauce made with tangy sour cream, zesty diced green chilies, and a hint of garlic and cumin. Baked to bubbly, golden perfection with melted Monterey Jack cheese on top, these enchiladas strike the perfect balance of rich, savory, and mildly spicy flavors. Ready in just 40 minutes, it's an easy dinner recipe perfect for busy weeknights or casual gatherings. Garnish with fresh cilantro for a vibrant finishing touch, and serve with your favorite sides like rice, beans, or a crisp salad.
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast, shredded
- 2 cups Shredded Monterey Jack cheese
- 8 pieces Flour tortillas
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 4 ounces Diced green chilies
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the shredded chicken and 1 cup of the shredded Monterey Jack cheese. Set aside.
Warm the flour tortillas in the microwave for 20-30 seconds to make them pliable.
Spoon 2-3 tablespoons of the chicken and cheese mixture into the center of each tortilla. Roll tightly and place seam-side down in the greased baking dish.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly pour in the chicken broth while whisking to ensure there are no lumps. Continue to whisk and cook until the sauce thickens, about 3-4 minutes.
Reduce the heat to low and stir in the sour cream, diced green chilies, garlic powder, cumin, salt, and black pepper. Mix well and cook for another 1-2 minutes until heated through, but do not let the sauce boil.
Pour the green chili sour cream sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro if desired.
Serve warm and enjoy your Chicken Enchiladas with Green Chili Sour Cream Sauce!
Nutrition Facts
Calories |
3727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 6589 mg | 286% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 21.6 g | ||
| Protein | 321.9 g | 644% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2580 mg | 198% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2912 mg | 62% | |
*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.
