Chicken Enchiladas with Sour Cream Sauce
Tender shredded chicken and cheese rolled into soft corn tortillas, then baked in a rich, tangy sour cream and green chile sauce. A comforting Tex-Mex classic that's perfect for a family dinner and surprisingly easy to make.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Cook and Shred Chicken
- b.In a large pot, combine the chicken breasts, 6 cups of water, quartered onion, and smashed garlic cloves. Ensure the chicken is fully submerged.
- c.Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. Cook for 15-20 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C).
- d.Carefully remove the chicken from the pot and set it on a cutting board to cool. Strain and reserve 2 cups of the cooking liquid to use as chicken broth for the sauce.
- e.Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces. Discard the onion and garlic.
- 2
Step 2
- a.Prepare the Sour Cream Sauce
- b.In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a blond roux.
- c.Slowly pour in the 2 cups of reserved chicken broth while whisking continuously to prevent lumps. Bring the mixture to a simmer.
- d.Continue to simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
- e.Remove the saucepan from the heat and let it cool for 2-3 minutes. This is crucial to prevent the sour cream from curdling.
- f.Stir in the sour cream, diced green chiles (with their liquid), ground cumin, onion powder, salt, and pepper until the sauce is smooth and creamy.
- 3
Step 3
- a.Assemble the Enchiladas
- b.Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- c.In a large bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Mix well.
- d.Heat the vegetable oil in a small skillet over medium-high heat. One at a time, fry each corn tortilla for 10-15 seconds per side until it becomes soft and pliable. Transfer to a plate lined with paper towels to drain excess oil.
- e.Spread 1/2 cup of the sour cream sauce on the bottom of the prepared baking dish.
- f.Spoon about 1/4 cup of the chicken and cheese mixture down the center of each softened tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- 4
Step 4
- a.Bake and Serve
- b.Pour the remaining sour cream sauce evenly over the rolled enchiladas, ensuring they are all covered.
- c.Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
- d.Bake uncovered for 20-25 minutes, or until the sauce is hot and bubbly and the cheese is fully melted and slightly golden.
- e.Remove from the oven and let the enchiladas rest for 5-10 minutes. This allows them to set and makes serving easier.
- f.Garnish with fresh chopped cilantro before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a shortcut, use a pre-cooked rotisserie chicken instead of boiling your own.
- 2Do not let the sauce boil after adding the sour cream, as high heat can cause it to curdle.
- 3Frying the tortillas briefly is a crucial step to prevent them from becoming mushy during baking.
- 4For extra flavor, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the sour cream sauce.
- 5You can assemble the enchiladas up to 24 hours in advance. Cover and refrigerate, then add 5-10 extra minutes to the baking time.
Adapt it for your goals.
Cheese Blend
Use a mix of Monterey Jack, sharp cheddar, and queso asadero for a more complex and gooey cheese topping.
Add BeansAdd Beans
Mix 1 cup of canned black beans (rinsed and drained) into the chicken and cheese filling for added fiber and texture.
Spicier VersionSpicier Version
Add 1-2 finely diced jalapeños to the sour cream sauce along with the green chiles for an extra kick of heat.
Vegetarian OptionVegetarian Option
Replace the chicken with 2 cups of a mixture of black beans, corn, and sautéed spinach for a hearty vegetarian filling.
Why this is on our healthy list.
Excellent Source of Protein
The chicken provides high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
Rich in Calcium
Thanks to the generous amounts of Monterey Jack cheese and sour cream, this dish is a good source of calcium, which is vital for strong bones and teeth.
Provides B Vitamins
Chicken is a natural source of B vitamins, particularly niacin (B3) and B6, which help convert food into energy and support brain function.
Frequently asked questions
A serving of two enchiladas contains approximately 650-750 calories, depending on the specific ingredients used, such as the fat content of the sour cream and cheese.