Sour Cream Chicken Enchiladas No Canned Soup
Elevate your Tex-Mex dinner game with these irresistible Sour Cream Chicken Enchiladas made without canned soup! This comforting recipe features tender shredded chicken, creamy homemade sour cream sauce, and a gooey blend of cheddar and Monterey jack cheeses, all wrapped in soft flour tortillas and baked to perfection. Skip the shortcuts and indulge in a freshly made roux-based sauce infused with green chiles, cumin, and garlic, delivering layers of flavor without the preservatives. With just 20 minutes of prep and a quick 30-minute bake, this crowd-pleaser is perfect for busy weeknights or casual gatherings. Garnish with fresh cilantro for an added burst of color and zest, and get ready to enjoy a wholesome, hearty dish that's destined to become a family favorite!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 8 pieces Flour tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded monterey jack cheese
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 cup Diced green chiles
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray or butter.
In a medium saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly.
Slowly whisk in the chicken broth, making sure to break up any lumps. Continue to whisk until the mixture thickens and becomes smooth, about 3-4 minutes.
Reduce the heat to low and stir in the sour cream, diced green chiles, ground cumin, garlic powder, salt, and black pepper. Mix until fully combined and heated through. Remove the sauce from the heat and set aside.
In a mixing bowl, combine the shredded chicken with 1 cup of shredded cheddar cheese and 1/2 cup of shredded monterey jack cheese. Reserve the remaining cheeses for topping.
Lay out a flour tortilla, add about 1/3 cup of the chicken and cheese mixture in the center, and roll it up tightly. Place the rolled tortilla 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, ensuring they’re completely covered. Sprinkle the reserved cheddar and monterey jack cheeses over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the enchiladas are bubbly around the edges.
Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with chopped cilantro if desired, and serve warm.
Nutrition Facts
Calories |
4378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.7 g | 312% | |
| Saturated Fat | 144.1 g | 720% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1197 mg | 399% | |
| Sodium | 8848 mg | 385% | |
| Total Carbohydrate | 214.8 g | 78% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 25.7 g | ||
| Protein | 352.6 g | 705% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 3410 mg | 262% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2780 mg | 59% | |
*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.
