Description
These Chicken Enchiladas with Sour Cream Sauce are a creamy and flavorful twist on a classic Mexican dish. Tender shredded chicken, melted cheese, and a rich sour cream sauce come together in a comforting baked casserole that’s perfect for a family dinner or casual gathering.
Ingredients
Scale
For the Enchiladas:
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
For the Sour Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- Salt and pepper to taste
- Chopped fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the filling: Mix the shredded chicken with half of the cheeses. Fill and roll up the tortillas with the chicken mixture.
- Make the sauce: Melt butter in a saucepan, whisk in flour, then gradually add chicken broth. Stir in sour cream, green chiles, and seasonings.
- Assemble the enchiladas: Place the filled tortillas in the baking dish, pour the sauce over them, and top with remaining cheese.
- Bake: Bake uncovered for 25–30 minutes until bubbly. Garnish with cilantro or green onions before serving.
Notes
- For added flavor, use rotisserie chicken.
- You can assemble the enchiladas ahead of time and bake just before serving.
- Try adding sautéed onions or black beans to the filling for variety.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 540
- Sugar: 3g
- Sodium: 710mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
