Simply Sour Cream Chicken Enchiladas
Creamy, cheesy, and bursting with bold Tex-Mex flavor, these Simply Sour Cream Chicken Enchiladas are the ultimate comfort food. Made with tender shredded chicken, vibrant green chilies, and a luscious homemade sour cream sauce, this recipe transforms simple pantry staples into an irresistible weeknight meal. Each enchilada is generously filled, rolled in soft flour tortillas, smothered in rich, melted Monterey Jack cheese, and baked to bubbly perfection. With just 20 minutes of prep time and a comforting aroma that fills your kitchen, this crowd-pleasing dish is perfect for busy families or casual gatherings. Garnish with fresh cilantro for a pop of color and serve alongside rice, beans, or a fresh salad to complete the experience.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 1.5 cups Sour cream
- 1 cup Green chilies (diced, canned)
- 1 cup Chicken broth
- 2 cups Shredded Monterey Jack cheese
- 8 pieces Flour tortillas (8-inch)
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to create a roux.
Slowly pour in the chicken broth while whisking to avoid lumps. Cook for 2-3 minutes until the mixture begins to thicken.
Stir in the sour cream, green chilies, ground cumin, salt, and black pepper. Heat the sauce over low heat, stirring occasionally, until warmed through. Remove from the heat.
Lay a tortilla flat on a work surface, and spoon about 1/4 cup of shredded chicken into the center. Add 2 tablespoons of shredded Monterey Jack cheese on top of the chicken.
Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the sour cream sauce evenly over the rolled tortillas, making sure they are completely covered. Sprinkle the remaining cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
4247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.4 g | 290% | |
| Saturated Fat | 120.6 g | 603% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1080 mg | 360% | |
| Sodium | 7915 mg | 344% | |
| Total Carbohydrate | 248.8 g | 90% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 37.9 g | ||
| Protein | 321.6 g | 643% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2742 mg | 211% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2857 mg | 61% | |
*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.
