Rockin Enchiladas W Sour Cream Sauce
Get ready to elevate your dinner game with these *Rockin Enchiladas w Sour Cream Sauce*, a creamy, cheesy, and flavor-packed twist on classic enchiladas. Featuring tender shredded chicken, sautéed onions, and a zesty blend of spices, these enchiladas are wrapped snugly in soft flour tortillas and smothered in a luscious homemade sour cream sauce with a hint of green chilies. Topped with gooey melted Mexican blend cheese and a sprinkle of fresh cilantro, this easy-to-make recipe comes together in just under an hour—perfect for busy weeknights or a crowd-pleasing weekend feast. Serve up this irresistible comfort food with your favorite sides like Mexican rice or a crisp green salad for a truly unforgettable meal. With keywords such as "enchiladas with sour cream sauce," "chicken enchiladas recipe," and "family-friendly Mexican dinner," this dish is destined to shine on your dinner table and in your recipe book.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Shredded cooked chicken (rotisserie works well)
- 8 medium-sized Flour tortillas
- 2 cups Shredded Mexican blend cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2.5 cups Chicken broth
- 1.5 cups Sour cream
- 1 4-ounce can Canned diced green chilies
- 1 tablespoon Olive oil
- 0.5 cup Diced onion
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a thin layer of olive oil.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced onions and sauté until softened and translucent, about 3-4 minutes.
In a large mixing bowl, combine the shredded chicken, sautéed onions, 1 cup of shredded Mexican blend cheese, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Mix well and set aside.
To prepare the sour cream sauce, melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the 4 tablespoons of flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden and no raw flour remains.
Gradually whisk in the chicken broth, ensuring no lumps form. Continue cooking and stirring until the mixture thickens, about 4-5 minutes.
Lower the heat and stir in the sour cream, diced green chilies, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix until smooth and heated through, then remove from heat.
Warm the flour tortillas slightly in the microwave (10-15 seconds) to make them pliable. Spoon about 1/3 cup of the chicken mixture onto each tortilla and roll it tightly, placing the seam side down in the prepared baking dish.
Once all the tortillas are filled and placed in the dish, pour the sour cream sauce evenly over the top. Sprinkle the remaining 1 cup of shredded cheese over the sauce.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped cilantro, if desired. Serve warm and enjoy your Rockin Enchiladas with Sour Cream Sauce!
Nutrition Facts
Calories |
4314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.2 g | 349% | |
| Saturated Fat | 142.3 g | 712% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1087 mg | 362% | |
| Sodium | 11841 mg | 515% | |
| Total Carbohydrate | 217.8 g | 79% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 31.7 g | ||
| Protein | 281.2 g | 562% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2732 mg | 210% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2651 mg | 56% | |
*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.
