Sour Cream and Cheese Enchiladas
Indulge in comfort food perfection with these Sour Cream and Cheese Enchiladas—a creamy, cheesy, and flavor-packed dish that's sure to become a family favorite. Featuring tender corn tortillas stuffed with a blend of shredded cheddar and Monterey Jack cheese, these enchiladas are smothered in a rich sour cream and green chili sauce that’s both tangy and savory. The sauce, made from scratch with chicken broth, butter, and flour, gives this recipe an irresistible homemade touch. Baked to golden-bubbly perfection and finished with a garnish of fresh cilantro, these enchiladas are simple to prepare, ready in just 35 minutes, and ideal for weeknight dinners or casual gatherings. Serve them hot and watch as the creamy, cheesy goodness wins over everyone at the table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Sour cream
- 1 can (4 ounces) Green chilies, diced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 as needed Cooking spray
- 2 tablespoons Cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute until slightly bubbly.
Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Continue to stir and cook until the mixture thickens, about 3-4 minutes.
Once thickened, remove the saucepan from heat and stir in the sour cream and diced green chilies. Season with salt and black pepper. Set the sauce aside.
Warm the corn tortillas in the microwave for 20-30 seconds to make them pliable.
Place a generous handful of shredded cheddar cheese and Monterey Jack cheese in the center of each tortilla. Roll up each tortilla and place it seam-side down in the prepared baking dish.
Pour the sour cream and green chili sauce evenly over the rolled tortillas, ensuring all are well-coated.
Sprinkle the remaining shredded cheeses evenly over the top of the enchiladas.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for a few minutes before serving.
Garnish with chopped cilantro and serve hot. Enjoy!
Nutrition Facts
Calories |
2494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.4 g | 265% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 4388 mg | 191% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 25.5 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3567 mg | 274% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 872 mg | 19% | |
*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.
