Easy Pleasy Sour Cream Chicken Enchiladas
Transform your weeknight dinners with these Easy Pleasy Sour Cream Chicken Enchiladas—a creamy, cheesy, and mildly zesty dish that’s as simple as it is satisfying. Featuring tender shredded chicken wrapped in soft flour tortillas, these enchiladas are generously smothered in a luscious sour cream and green chile sauce, then topped with melty cheddar cheese for the perfect golden finish. With just 15 minutes of prep time and a quick bake in the oven, this family-friendly recipe is ideal for busy nights. Serve them with a side of Spanish rice or a fresh green salad for a complete meal that will have everyone asking for seconds! Perfect for Mexican food lovers, these enchiladas are the ultimate comfort food twist that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 2 cups Cooked and shredded chicken
- 8 small Flour tortillas
- 1 cup Sour cream
- 1 4-ounce can Diced green chiles
- 1 cup Chicken broth
- 2 cups Shredded cheddar cheese
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9x13-inch baking dish to prevent sticking.
In a medium saucepan, melt butter over medium heat. Stir in the flour until well combined, creating a smooth roux.
Slowly whisk in the chicken broth until the mixture thickens, about 3 minutes. Add the garlic powder, salt, and pepper, stirring to combine.
Stir in the sour cream and diced green chiles. Reduce the heat to low, and cook for 2-3 minutes, ensuring the sauce is smooth. Remove from heat.
Spread a thin layer of the prepared sour cream sauce across the bottom of the baking dish.
Fill each tortilla with about 1/4 cup of shredded chicken and a small sprinkle of cheddar cheese. Roll tightly and place the seam-side down in the baking dish.
Pour the remaining sour cream sauce evenly over the enchiladas, ensuring all are covered.
Sprinkle the remaining shredded cheddar cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Let the enchiladas rest for 5 minutes before serving. Garnish with additional sour cream, diced tomatoes, or chopped parsley if desired.
Nutrition Facts
Calories |
3184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 848 mg | 283% | |
| Sodium | 6209 mg | 270% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 20.3 g | ||
| Protein | 246.8 g | 494% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2450 mg | 188% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1713 mg | 36% | |
*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.
