Chicken Enchiladas with Sour Cream Sauce
Indulge in the ultimate comfort food with these rich and creamy Chicken Enchiladas with Sour Cream Sauce. This crowd-pleasing recipe features tender shredded chicken, melty cheddar or Monterey Jack cheese, and warm flour tortillas, all smothered in a luscious homemade sour cream and green chili sauce. The secret to its velvety texture lies in a simple roux that enhances the sauce's creaminess without overpowering the flavor. With just 20 minutes of prep and a 30-minute bake, these enchiladas are perfect for a busy weeknight or a festive family dinner. Garnished with fresh cilantro, they deliver the perfect balance of savory, tangy, and slightly spicy flavors. Serve with your favorite sides like Mexican rice or a fresh salad for an unforgettable meal!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 8 pieces Flour tortillas
- 2 cups Shredded cheddar or Monterey Jack cheese
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 4 ounces Green chilies (diced, canned)
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or butter.
In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheese, onion powder, garlic powder, salt, and black pepper. Mix well and set aside.
Place a scoop of the chicken mixture (about 1/3 cup) onto the center of each tortilla. Roll the tortillas tightly around the filling and place them seam-side down in the prepared baking dish.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the chicken broth, continuing to stir until the mixture thickens and starts to bubble. This should take 3-5 minutes.
Lower the heat to medium-low and stir in the sour cream and diced green chilies. Do not let the sauce boil, as it may cause the sour cream to curdle. Remove the saucepan from heat once the sauce is smooth and creamy.
Pour the sour cream sauce evenly over the enchiladas, making sure each one is fully coated. Sprinkle the remaining 1 cup of shredded cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. If desired, switch to the broiler for the last 2-3 minutes to lightly brown the cheese on top.
Remove the enchiladas from the oven and let them rest for 5 minutes before serving. Garnish with fresh cilantro, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 31.5 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1754 mg | 76% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 645 mg | 50% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 668 mg | 14% | |
*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.
