Sour Cream Enchiladas
Creamy, cheesy, and irresistibly flavorful, these Sour Cream Enchiladas are a comforting twist on a traditional Mexican favorite. Made with tender shredded chicken, flour tortillas, and a luscious sour cream and green chili sauce, this recipe is packed with bold yet balanced flavors. A sprinkle of warm spices like cumin, garlic powder, and onion powder elevates every bite, while melted Monterey Jack cheese takes the dish to indulgent perfection. Perfect for weeknight dinners or entertaining, this easy-to-make casserole bakes to bubbly, golden goodness in just 25 minutes. Garnish with fresh cilantro for a pop of color and zesty freshness. Whether you're feeding a family or meal-prepping leftovers, these creamy chicken enchiladas are guaranteed to delight!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 8 pieces Flour tortillas
- 1.5 cups Sour cream
- 1 cup Chicken broth
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 4-ounce can Diced green chilies (canned)
- 2 cups Shredded Monterey Jack cheese
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a medium saucepan over medium heat, melt the butter.
Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the chicken broth and continue stirring until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in the sour cream, diced green chilies, ground cumin, garlic powder, onion powder, salt, and black pepper. Mix until smooth. Remove from heat and set aside.
In a large mixing bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese.
Spoon a portion of the chicken and cheese mixture down the center of each flour tortilla, then roll them up tightly.
Place the filled tortillas seam-side down in the prepared baking dish.
Pour the sour cream sauce evenly over the tortillas, covering them completely.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before serving.
Garnish with freshly chopped cilantro, if desired, and enjoy warm.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.6 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 454 mg | 35% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 404 mg | 9% | |
*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.
