New Mexico Style Green Chili Sour Cream Enchiladas
Indulge in the comforting flavors of New Mexico Style Green Chili Sour Cream Enchiladas, a crowd-pleasing dish that combines tender shredded chicken, roasted green chilies, and a creamy, tangy sauce made with sour cream and cream of chicken soup. This easy-to-make recipe layers soft flour tortillas with a blend of cheddar and Monterey Jack cheeses, baked to bubbling perfection in the oven. Infused with garlic, onion powder, and just the right kick of spice, these enchiladas offer a rich, savory taste with a Southwestern flair. Perfect for busy weeknights or casual dinner parties, serve these enchiladas warm with a scattering of fresh cilantro and a side of rice and beans for a hearty, complete meal.
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Recipe Information
Ingredients
- 8 pieces Flour tortillas
- 3 cups Cooked shredded chicken
- 1.5 cups Medium green chilies (roasted and diced)
- 2 cups Sour cream
- 1 can Cream of chicken soup
- 2 cups Cheddar cheese (shredded)
- 1.5 cups Monterey Jack cheese (shredded)
- 1 cup Chicken broth
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
- 1 tablespoon Vegetable oil for greasing
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Onion powder
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil.
In a medium bowl, mix the sour cream, cream of chicken soup, chicken broth, and diced green chilies. Season the mixture with salt, black pepper, garlic powder, and onion powder. Stir to combine and set aside.
Spread 1/2 cup of the green chili sauce evenly over the bottom of the greased baking dish.
Lay out the flour tortillas and spoon about 1/3 cup of shredded chicken down the center of each tortilla. Sprinkle with some shredded cheddar and Monterey Jack cheeses (reserve some cheese for topping). Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
Pour the remaining green chili sour cream sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the reserved cheddar and Monterey Jack cheeses over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped cilantro before serving (if desired). Serve warm with a side of rice and beans for a complete meal.
Nutrition Facts
Calories |
4953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.4 g | 374% | |
| Saturated Fat | 171.2 g | 856% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1253 mg | 418% | |
| Sodium | 8180 mg | 356% | |
| Total Carbohydrate | 242.2 g | 88% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 57.3 g | ||
| Protein | 378.5 g | 757% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 4324 mg | 333% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3860 mg | 82% | |
*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.
