Chicken Enchiladas with Sour Cream Green Chili Sauce
Indulge in the comforting flavors of these Chicken Enchiladas with Sour Cream Green Chili Sauce, a creamy, cheesy, and mildly tangy Tex-Mex favorite that’s perfect for weeknight dinners or festive gatherings. Tender shredded chicken is wrapped in warm, soft flour tortillas, then smothered in a luscious homemade sauce made with sour cream, diced green chilies, and a hint of garlic and cumin for a delightful depth of flavor. Topped with melty Monterey Jack cheese and optionally garnished with fresh cilantro, this baked casserole-style dish comes together in just 45 minutes, making it both easy and satisfying. Whether you're craving a family-friendly meal or an impressive dish for guests, these enchiladas deliver bold, comforting flavors in every bite!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 8 large Flour tortillas
- 2 cups Shredded Monterey Jack cheese
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 4-ounce can Diced green chilies
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish and set aside.
In a large mixing bowl, combine the shredded cooked chicken and 1 cup of shredded Monterey Jack cheese. Mix until evenly distributed.
Warm the flour tortillas slightly to make them more pliable (about 15 seconds in the microwave). Spoon approximately 1/3 cup of the chicken mixture onto the center of each tortilla, roll them tightly, and place them seam-side down in the prepared baking dish.
To make the sauce, melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and stir continuously for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while whisking constantly to ensure no lumps form. Cook for 3-5 minutes, stirring frequently, until the mixture thickens to a sauce-like consistency.
Reduce the heat to low and stir in the sour cream, diced green chilies, garlic powder, cumin, salt, and black pepper. Mix until well combined, but do not allow the sauce to boil, as the sour cream can curdle.
Pour the sour cream green chili sauce evenly over the rolled tortillas in the baking dish, ensuring all are fully covered.
Sprinkle the remaining 1 cup of Monterey Jack cheese over the top of the sauced enchiladas.
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. Optionally, garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
3840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.2 g | 249% | |
| Saturated Fat | 111.0 g | 555% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 6863 mg | 298% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 21.6 g | ||
| Protein | 325.3 g | 651% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2661 mg | 205% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 2880 mg | 61% | |
*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.
