Sour Cream Ham Enchiladas
Creamy, cheesy, and utterly irresistible, these Sour Cream Ham Enchiladas are a flavorful twist on a classic Mexican dish that's perfect for a hearty dinner or an impressive brunch. Featuring tender, savory cooked ham wrapped in soft tortillas, this recipe is elevated with a rich sour cream sauce infused with diced green chiles for a subtle kick. Topped with a generous layer of gooey cheddar and Monterey Jack cheeses, these enchiladas bake to golden perfection, creating a bubbly, melty masterpiece. Ready in under an hour, this dish balances indulgence and simplicity with its easy roux-based sauce and flexible serving options. Garnish with fresh cilantro for a bright finishing touch, and serve these enchiladas warm to delight your family or guests. Perfect for making ahead and customizable to your preferences, these ham enchiladas redefine comfort food with a zesty, creamy flair!
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 can Diced green chiles
- 2 cups Cooked ham
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 10 Tortillas
- 2 tablespoons Chopped fresh cilantro (optional)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, whisking constantly, to create a roux.
Slowly pour in the chicken broth while whisking continuously to avoid lumps. Bring to a simmer and cook until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the sour cream and green chiles. Set the sauce aside.
In a large mixing bowl, combine the cooked ham, 1 cup of shredded cheddar cheese, and 1/2 cup of shredded Monterey Jack cheese.
Warm the tortillas slightly in the microwave (about 20-30 seconds) to make them pliable.
Spoon a generous amount of the ham and cheese mixture into the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Pour the sour cream sauce over the rolled enchiladas, spreading it out evenly to coat them completely.
Sprinkle the remaining 1 cup of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese over the top.
Bake the enchiladas in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
4202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.0 g | 309% | |
| Saturated Fat | 136.7 g | 683% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 12550 mg | 546% | |
| Total Carbohydrate | 279.3 g | 102% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 30.9 g | ||
| Protein | 240.5 g | 481% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 3219 mg | 248% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2626 mg | 56% | |
*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.
