Sour Cream Chicken Enchiladas
Creamy, cheesy, and packed with flavor, these Sour Cream Chicken Enchiladas are the ultimate comfort food for any night of the week. Tender, spiced chicken is shredded and mixed with Monterey Jack cheese, then wrapped in warm, soft flour tortillas and smothered in a luscious homemade sour cream and green chili sauce. Topped with even more melted cheese and baked to bubbly perfection, this dish delivers a rich, Tex-Mex-inspired experience in every bite. With a simple blend of pantry spices and a foolproof method, these enchiladas are easy to prepare yet impressive enough for entertaining. Serve them fresh out of the oven, garnished with a sprinkle of cilantro, for a meal that’s as beautiful as it is delicious! Perfect for family dinners, meal prep, or a festive fiesta, these crowd-pleasers will have everyone asking for seconds.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 8 pieces Medium flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 4-ounce can Diced green chilies
- 0.25 cup Fresh cilantro, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Season the chicken breasts with salt, black pepper, garlic powder, ground cumin, and chili powder.
Heat the olive oil in a skillet over medium heat. Cook the chicken breasts for 5-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from the pan and shred the chicken with two forks.
In a large bowl, mix the shredded chicken with 1 cup of shredded Monterey Jack cheese. Stir until well combined.
Warm the flour tortillas slightly in the microwave or on a skillet to make them pliable. Spoon an even amount of the chicken and cheese mixture into the center of each tortilla. Roll them tightly and place them seam-side down in the prepared baking dish.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.
Gradually add the chicken broth to the saucepan while whisking to prevent lumps. Cook for 2-3 minutes until the mixture thickens.
Reduce the heat to low and stir in the sour cream and diced green chilies. Mix well, but do not let the sauce boil to prevent the sour cream from curdling.
Pour the sour cream sauce evenly over the enchiladas in the baking dish, ensuring they are completely covered.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 8495 mg | 369% | |
| Total Carbohydrate | 221.2 g | 80% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 30.1 g | ||
| Protein | 166.9 g | 334% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2644 mg | 203% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2400 mg | 51% | |
*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.
