Sour Cream and Chicken Enchiladas
Experience the ultimate comfort food with these creamy, cheesy Sour Cream and Chicken Enchiladas, a crowd-pleasing Mexican-inspired dish that’s perfect for weeknight dinners or family gatherings. Tender shredded chicken is combined with melted cheddar and Monterey Jack cheeses, a hint of garlic, and optional onions for a savory filling, all wrapped in soft tortillas. Each enchilada is smothered in a rich sauce made from green enchilada sauce and tangy sour cream, then baked to golden, bubbly perfection. This quick and easy recipe, ready in under an hour, is an irresistible combination of creamy textures and bold flavors. Garnish with freshly chopped cilantro for a refreshing finish and serve with your favorite sides like Spanish rice or a crisp green salad to complete the meal. Perfectly suited for anyone craving hearty, homemade enchiladas with minimal prep!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 1.5 cups Sour cream
- 2 cups Green enchilada sauce
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 8 pieces Small tortillas
- 0.5 cups Chopped onion (optional)
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 2 tablespoons Cilantro (chopped, optional, for garnish)
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil or cooking spray.
In a large bowl, combine the shredded chicken, 1 cup of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, and the chopped onion (if using). Add the salt and garlic powder, then mix well to combine.
Warm the tortillas slightly to make them more pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds.
Spoon a generous amount of the chicken-and-cheese mixture down the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish.
In a medium bowl, whisk together the sour cream and green enchilada sauce until smooth.
Pour the sour cream mixture evenly over the rolled enchiladas in the baking dish, making sure to cover them completely.
Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2979 mg | 130% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 11.2 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1043 mg | 80% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 953 mg | 20% | |
*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.
