Sour Cream Chicken Enchiladas
Tender shredded chicken and cheese rolled in soft tortillas, smothered in a rich, tangy sour cream sauce and baked until bubbly. A comforting Tex-Mex classic that's a guaranteed family favorite.
For 4 servings
8 steps. 40 minutes total.
- 1
Preheat oven to 350°F (175°C)
- a.Lightly grease a 9x13 inch baking dish.
- 2
In a medium saucepan over medium heat, melt the butter
- a.Add the chopped onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
- 3
Step 3
- a.Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to form a roux. Gradually pour in the chicken broth, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes, until it has thickened enough to coat the back of a spoon.
- 4
Remove the saucepan from the heat and let it cool for a minute
- a.Stir in the sour cream, diced green chiles, ground cumin, salt, and pepper until the sauce is smooth and creamy. Do not return to high heat, as this can cause the sour cream to curdle.
- 5
Step 5
- a.In a large bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Pour 1 cup of the prepared sour cream sauce into the bowl and mix until the filling is well combined.
- 6
Step 6
- a.Spread about 1/2 cup of the remaining sauce evenly over the bottom of the prepared baking dish. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. Spoon the chicken filling evenly into the center of each tortilla, roll it up tightly, and place it seam-side down in the baking dish.
- 7
Step 7
- a.Pour the rest of the sour cream sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining 1 cup of shredded cheese on top.
- 8
Step 8
- a.Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let the enchiladas rest for 5-10 minutes before serving to allow them to set. Garnish with fresh chopped cilantro and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a quick weeknight meal, use a store-bought rotisserie chicken.
- 2To prevent the tortillas from cracking, warm them in the microwave for 20-30 seconds or quickly pass them through a hot, dry skillet.
- 3Do not let the sauce boil after adding the sour cream, as it can curdle. Stir it in off the heat for a smooth, creamy texture.
- 4Let the enchiladas rest for a few minutes after baking. This allows the sauce to thicken and makes serving much neater.
- 5For a richer flavor, use a mix of Monterey Jack and mild cheddar cheese.
- 6Ensure your sour cream is at room temperature before adding it to the hot sauce mixture to further reduce the risk of curdling.
Adapt it for your goals.
Make it Spicy
Add 1-2 minced jalapeños along with the onion, or use a can of hot green chiles instead of mild. You can also substitute the Monterey Jack with Pepper Jack cheese for an extra kick.
Add VegetablesAdd Vegetables
Mix 1/2 cup of black beans, corn, or sautéed spinach into the chicken filling for added fiber and nutrients.
Different ProteinDifferent Protein
This recipe works well with shredded cooked pork (carnitas) or even shredded turkey for a post-Thanksgiving meal.
Corn TortillasCorn Tortillas
For a more traditional texture, use corn tortillas. Lightly fry them in a bit of oil for about 15-20 seconds per side to make them pliable before rolling.
Why this is on our healthy list.
Excellent Source of Protein
The chicken in this dish provides high-quality protein, which is essential for building and repairing muscles, supporting immune function, and maintaining overall body health.
Rich in Calcium
Thanks to the generous amounts of Monterey Jack cheese and sour cream, these enchiladas are a good source of calcium, a mineral vital for strong bones and teeth.
Provides B Vitamins
Chicken is a natural source of B vitamins, particularly niacin (B3) and pyridoxine (B6), which help convert food into energy and support brain health.
Frequently asked questions
A typical serving of two enchiladas contains approximately 600-750 calories, depending on the specific ingredients used, such as the fat content of the sour cream and cheese.