Ultimate Sour Cream Chicken Enchiladas
Indulge in the velvety comfort of Ultimate Sour Cream Chicken Enchiladas, a creamy, cheesy delight that's perfect for a crowd-pleasing dinner. Featuring tender shredded chicken enveloped in soft flour tortillas, these enchiladas are smothered in a rich sour cream sauce infused with green chilies and warm spices like cumin and garlic powder. Topped with a golden, bubbly layer of cheddar and Monterey Jack cheeses, every bite is a perfect harmony of flavors and textures. Ready in under an hour, this easy recipe is ideal for weeknight dinners or celebratory meals. Garnish with fresh cilantro for a pop of color and added freshness. Whether you're craving a taste of Tex-Mex or looking for the ultimate comfort food, these sour cream chicken enchiladas are guaranteed to satisfy.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Sour cream
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 8 large Flour tortillas
- 1.5 cups Chicken broth
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 4 ounces Green chilies (diced, canned)
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, ground cumin, and garlic powder. Mix until well combined.
Spoon a generous amount of the chicken mixture into the center of each flour tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Gradually add the chicken broth while whisking constantly to prevent lumps. Cook for 2-3 minutes, or until the sauce starts to thicken.
Stir in the sour cream and diced green chilies. Cook for another 2-3 minutes until the mixture is smooth and creamy. Add salt to taste.
Pour the sour cream sauce evenly over the rolled tortillas in the baking dish.
Sprinkle the remaining 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese over the top of the sauce.
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.
Sprinkle with fresh cilantro (if using) and serve warm.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1515 mg | 66% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.6 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 783 mg | 60% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 415 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.
