Description
These Sour Cream Chicken Enchiladas are creamy, cheesy, and full of flavor. Made with tender shredded chicken, a rich sour cream sauce, and plenty of cheese, this comforting Mexican-inspired dish is perfect for a weeknight dinner or to serve a crowd.
Ingredients
- 2 cups cooked chicken, shredded
- 8 flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- Salt and pepper to taste
- Optional: green onions and cilantro for garnish
Instructions
- Preheat the oven to 350°F.
- In a medium saucepan, melt the butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the chicken broth until smooth. Cook until the sauce thickens, about 3-5 minutes.
- Remove from heat and stir in sour cream and green chiles. Season with salt and pepper.
- Spread 1/2 cup of the sauce on the bottom of a 9×13 inch baking dish.
- Fill each tortilla with shredded chicken and about 1 tablespoon of shredded cheese. Roll up and place seam side down in the dish.
- Pour the remaining sauce over the enchiladas and top with the rest of the cheese.
- Bake uncovered for 25-30 minutes, or until hot and bubbly. Optionally broil for 2-3 minutes to brown the top.
- Garnish with chopped green onions or cilantro if desired before serving.
Notes
- Use rotisserie chicken for a quicker prep.
- Can be made ahead and refrigerated before baking.
- For extra flavor, add sautéed onions or jalapeños to the filling.
- Great for freezing – bake and freeze in individual portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 365
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg
