The Best Sour Cream Shredded Chicken Enchiladas
Creamy, cheesy, and bursting with flavor, these Sour Cream Shredded Chicken Enchiladas take comfort food to a whole new level. Loaded with tender shredded chicken, a rich sour cream and green chili sauce, and gooey melted cheese, this quick and easy recipe is perfect for busy weeknights or casual gatherings. Each enchilada is wrapped in soft flour tortillas, smothered in a luscious homemade sauce, and baked to golden perfection. With just 20 minutes of prep time, this family-favorite dish is a crowd-pleaser you’ll return to again and again. Garnish with fresh cilantro for a finishing touch and serve these mouthwatering enchiladas warm for an unforgettable meal!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 10 pieces Flour tortillas
- 2 cups Sour cream
- 3 cups Shredded cheese (Mexican blend or cheddar)
- 1.5 cups Chicken broth
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 cup Green chilies (diced, canned)
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
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, whisking constantly to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
Stir in the sour cream, diced green chilies, cumin, garlic powder, onion powder, salt, and black pepper. Cook for 2 more minutes, making sure the sauce is smooth and creamy. Remove from heat and set aside.
In a large mixing bowl, combine the shredded chicken and 1.5 cups of the shredded cheese. Mix until evenly distributed.
Place a heaping scoop of the chicken mixture onto the center of each flour tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Pour the sour cream sauce evenly over the enchiladas, ensuring they are fully covered. Sprinkle the remaining 1.5 cups of shredded cheese on top.
Bake, uncovered, in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped fresh cilantro, if desired.
Serve warm and enjoy your creamy, cheesy sour cream shredded chicken enchiladas!
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1576 mg | 69% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.6 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 636 mg | 49% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 370 mg | 8% | |
*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.
