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Sour Cream Chicken Enchiladas

Creamy Sour Cream Chicken Enchiladas for Cozy Evenings

This Sour Cream Chicken Enchiladas recipe offers a quick, comforting meal perfect for busy weeknights, combining creamy sauce with savory chicken.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken leftover rotisserie chicken works best
  • 1 tablespoon chili powder adjust to taste
  • 2 cups Monterey Jack cheese or Pepper Jack for spice
  • 8 large flour tortillas or softened corn tortillas for gluten-free
For the Sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose white flour or gluten-free flour
  • 2 cups chicken broth or vegetable broth
  • 1 cup sour cream or Greek yogurt
  • 1 can diced green chiles omit for milder flavor
  • 1 teaspoon dried cilantro or fresh for brightness
Seasonings
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Equipment

  • 9x13 inch baking dish
  • medium saucepan
  • large mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and spray a 9'x13' baking dish with non-stick spray.
  2. In a large mixing bowl, combine the shredded chicken, chili powder, and 1 cup of Monterey Jack cheese. Stir well.
  3. Scoop a portion of the chicken mixture onto the center of a tortilla, fold it over the filling, and place it seam-side down in the baking dish. Repeat with remaining tortillas.
  4. In a medium saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour to create a roux, cooking until lightly golden.
  5. Gradually add 2 cups of chicken broth while whisking until thickened, then remove from heat and stir in sour cream, diced chiles, and seasonings.
  6. Pour the sauce over the filled enchiladas, coat well, and sprinkle with remaining Monterey Jack cheese.
  7. Bake for 20-22 minutes until bubbly, then broil for an additional 3 minutes for a crispy top.
  8. Let sit for a few minutes before serving for easier cutting and serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Don’t overfill the tortillas to prevent sogginess. Warm tortillas for easier wrapping, and adjust sauce thickness as needed.

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