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.
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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.
