Simple Sour Cream Chicken Enchiladas
User Reviews
4.9
60 reviews
Excellent
Simple Sour Cream Chicken Enchiladas
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A very easy recipe for Chicken Enchiladas with a creamy homemade green & white sauce. A family friendly weeknight winner!
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Ingredients
- 1 tablespoon vegetable oil
- 1 onion chopped
- 2 tablespoons garlic minced
- 1 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1 lb chicken breast diced
- 6 flour tortillas softened
- 1 1/2 cups cheddar cheese grated divided
- 1/4 cup butter
- 1/4 cup all purpose flour
- 2 cups chicken stock
- 1 cup sour cream
- 4 ounces diced green chiles
Optional
- chopped fresh cilantro
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Instructions
- Preheat oven to 400 degrees F.
- Spray a 9x13 baking dish with cooking spray.
Cook the filling
- Heat the oil over medium in a large skillet and cook onion until softened.
- Add in the garlic, cumin and coriander and cook for 30 seconds.
- Add the chicken and cook until done. Set aside.
Make the sauce
- Melt butter in a medium saucepan.
- Whisk in the flour to make a roux, stir and cook until bubbly then whisk in chicken stock
- Bring to a boil, whisking frequently.
- Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.
Assemble
- Add a little sauce to the bottom of the baking dish.
- Add 1 Tbs cheese to each tortilla and divide cooked chicken evenly between tortillas.
- Roll each on up and place seam-side down in the baking dish.
- Pour sauce evenly over enchiladas.
- Top with remaining cheese.
Bake
- Bake at 400F for 20 minutes until cheese is melted and the sauce near edges of baking dish is bubbly.
- Remove from oven and let cool for 5 minutes.
- If using, sprinkle cilantro over the top.
- Devour.
Notes
- Substitutions/Additions
- Use pre-cooked shredded chicken or leftover rotisserie chicken in place of raw, you won't need to cook it as long as if you were using raw.
- If you like things spicy, add some crushed red pepper flakes to the chicken when you add the cumin/coriander. Maybe a pinch of cayenne or chili powder in the sauce.
- Add a can of black beans - boost the protein content!
- Add a little cheese to the sauce with the chilies. Because cheese is awesome.
- Add more garlic. Always room for that!
- Double or triple this. These are AWESOME after a little stay in the fridge. The flavors develop nicely.
- What to do with leftovers
- Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
- Freezing instructions
- This recipe can be frozen before or baking. Cover tightly with foil and wrap with plastic wrap. Freeze.
Nutrition Information
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Calories
516kcal
(26%)
Carbohydrates
27g
(9%)
Protein
29g
(58%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Cholesterol
120mg
(40%)
Sodium
747mg
(31%)
Potassium
542mg
(15%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
800IU
(16%)
Vitamin C
6mg
(7%)
Calcium
302mg
(30%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 27g | 9% |
| Protein | 29g | 58% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 120mg | 40% |
| Sodium | 747mg | 31% |
| Potassium | 542mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 302mg | 30% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
60 reviews
Excellent
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