Sour Cream Enchiladas with More
Get ready to savor the rich, cheesy goodness of Sour Cream Enchiladas with More—a comforting Tex-Mex-inspired favorite that’s perfect for a family dinner or casual gathering! This recipe features tender shredded chicken, a creamy filling made with softened cream cheese and diced green chilies, and a luscious sour cream sauce enhanced with bold spices like cumin, garlic powder, and chili powder. Rolled in soft flour tortillas and topped with a generous layer of melted Mexican-blend cheese, these enchiladas emerge from the oven bubbling and golden. Optional additions like sweet corn and fresh cilantro elevate the dish with extra texture and vibrant color. Quick to prepare in under an hour, these enchiladas pair beautifully with rice, beans, or a refreshing green salad for a complete meal. Perfect keywords include sour cream enchiladas, Tex-Mex recipe, family dinner ideas, cheesy enchiladas, and baked chicken enchiladas.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 8 pieces Flour tortillas (medium-sized)
- 1.5 cups Sour cream
- 3 cups Shredded cheese (Mexican blend or cheddar)
- 4 oz Cream cheese, softened
- 1 can (4 oz) Diced green chilies
- 1 cup Chicken broth
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 0.5 tsp Chili powder
- 1 cup Corn kernels (optional, for extra texture)
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
- 2 tbsp Sliced green onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheese, softened cream cheese, diced green chilies, and corn (if using). Mix well and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Slowly add in the chicken broth while whisking, ensuring no lumps form. Cook the mixture for 3-4 minutes until thickened.
Remove the saucepan from heat and stir in the sour cream, cumin, garlic powder, and chili powder. Mix until the sauce is smooth and set aside.
Place a tortilla on a flat surface and spoon about 1/2 cup of the chicken mixture onto one end. Roll it tightly and place it seam-side down in the greased baking dish. Repeat with the remaining tortillas and filling.
Pour the sour cream sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining 2 cups of shredded cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbling.
Optional: Garnish with chopped fresh cilantro and sliced green onions before serving.
Serve warm with a side of rice, beans, or a crisp salad for a complete meal. Enjoy!
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 1689 mg | 73% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 11.7 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 865 mg | 67% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 858 mg | 18% | |
*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.
