Chicken or Turkey Enchiladas with Sour Cream
Indulge in the creamy, comforting flavors of Chicken or Turkey Enchiladas with Sour Cream—a perfect recipe for transforming leftover poultry into a zesty, satisfying meal. These enchiladas pair tender, seasoned chicken or turkey with tangy sour cream, shredded cheddar cheese, and mild green chilies, all enveloped in soft tortillas and baked to golden, bubbly perfection. The rich, homemade sour cream sauce, infused with Southwestern spices like cumin and garlic powder, elevates this dish to restaurant-quality status. Quick to prepare and baking in just 30 minutes, this family-friendly dinner is ideal for busy weeknights or casual gatherings. Garnish with fresh cilantro for a pop of color and flavor, and serve with your favorite sides like Mexican rice or a crisp green salad. Perfectly customizable and irresistibly delicious, this enchilada recipe is sure to be a new favorite!
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Recipe Information
Ingredients
- 3 cups Cooked chicken or turkey (shredded)
- 2 cups Shredded cheddar cheese
- 8 pieces Flour or corn tortillas
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 4-ounce can Green chilies (diced)
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a medium-sized bowl, mix the shredded chicken or turkey with 1 cup of the shredded cheddar cheese, onion powder, garlic powder, ground cumin, salt, and black pepper. Set aside.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until the mixture is golden and bubbling.
Gradually pour in the chicken broth while whisking to prevent lumps. Cook the mixture, stirring continuously, until it thickens slightly, about 3-4 minutes.
Reduce the heat to low and stir in the sour cream and diced green chilies. Mix until combined, but do not let the mixture boil. Remove from heat.
Spread about 1/2 cup of the sour cream sauce across the bottom of the prepared baking dish.
Place a generous portion of the chicken or turkey mixture in the center of each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
Pour the remaining sour cream sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the enchiladas.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh cilantro if desired before serving.
Nutrition Facts
Calories |
4217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.1 g | 271% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1039 mg | 346% | |
| Sodium | 7032 mg | 306% | |
| Total Carbohydrate | 258.5 g | 94% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 30.5 g | ||
| Protein | 325.5 g | 651% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2515 mg | 193% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3167 mg | 67% | |
*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.
