Tomato Sauced Enchiladas with Sour Cream and Aged Cheese
Savor the vibrant flavors of these Tomato Sauced Enchiladas with Sour Cream and Aged Cheese—a hearty, crowd-pleasing dish that's perfect for any occasion. Soft, pliable corn tortillas are packed with tender shredded chicken and a rich, spiced tomato sauce, then rolled and nestled in a baking dish before being smothered with more sauce and a generous layer of aged, melty cheese. Baked to bubbly perfection and topped with tangy sour cream and fresh cilantro, these enchiladas achieve the ultimate balance of creamy, savory, and zesty. Whether you're feeding a family or hosting a dinner party, this 45-minute recipe transforms simple pantry staples like crushed tomatoes, garlic, and spices into a comforting masterpiece. Perfect for lovers of Mexican-inspired cuisine, these enchiladas are sure to impress with every bite!
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 2 cups Cooked shredded chicken (or protein of choice)
- 2 cups Canned crushed tomatoes
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 3 tablespoons Vegetable oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Chicken broth (or vegetable broth)
- 0.5 cup Heavy cream
- 1 cup Sour cream
- 1.5 cups Aged cheese (e.g., aged cheddar or Parmesan), shredded
- 0.25 cup Fresh cilantro, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan over medium heat, warm 2 tablespoons of vegetable oil. Add the chopped onion and cook until softened and translucent, about 3-4 minutes.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the cumin, chili powder, paprika, salt, black pepper, and crushed tomatoes. Let the mixture simmer for 5 minutes.
Pour in the chicken broth and heavy cream, stirring until combined. Simmer the sauce for an additional 5 minutes, then remove from heat.
Heat the remaining 1 tablespoon of vegetable oil in a skillet over medium heat. Quickly warm each corn tortilla on both sides until pliable. Set them aside on a plate, covering with a clean kitchen towel to keep warm.
Prepare the enchilada fillings by mixing the shredded chicken with 1/2 cup of the prepared tomato sauce in a bowl.
Spread a small amount of the tomato sauce on the bottom of a 9x13-inch baking dish.
Lay a tortilla flat and fill the center with about 3 tablespoons of the chicken mixture. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Pour the remaining tomato sauce evenly over the rolled tortillas in the baking dish.
Sprinkle the shredded aged cheese over the top of the enchiladas.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Serve with a dollop of sour cream on top and garnish with chopped fresh cilantro.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.5 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 475 mg | 37% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 773 mg | 16% | |
*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.
