Sour Cream Chicken Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
258 kcal
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Course
Main Course
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Cuisine
Mexican
Sour Cream Chicken Enchiladas
Description
Sour Cream Chicken Enchiladas feature shredded chicken and pepperjack cheese rolled inside corn tortillas that are dipped in a sour cream-based enchilada sauce. The tortillas are first warmed to make them pliable, then coated in the sauce to add moisture and tang. Filled with chicken and cheese, the enchiladas are placed seam side down in a baking dish partially coated with the sauce, ensuring the skillet bottom stays moist while the edges crisp slightly. Baking at a moderate temperature melts the cheese and blends the flavors.
The pepperjack cheese contributes a subtle heat and creamy texture, enhancing the overall flavor profile. The use of shredded chicken allows even distribution of protein and makes for easy assembly. The sour cream sauce provides a tangy richness that balances the mild spice of the cheese and the earthiness of the corn tortillas.
Serve these enchiladas hot from the oven to enjoy the full combination of creamy sauce, melted pepperjack, and tender chicken wrapped in soft tortillas. They work well as a satisfying main dish for a family meal or casual dinner.
Ingredients
- ½ pound chicken I like to use shredded store-purchased Rotisserie or home-roasted chicken, shredded
- corn tortillas (5 ¾ in diameter)
- 1 ½ cups pepperjack cheese shredded
- 1 ½ cups enchilada sauce sour cream
Instructions
- Preheat oven to 350 degrees. Shred chicken, if you haven’t already.
- To reheat refrigerated leftover Rotisserie chicken, add shredded chicken and 1 tablespoon of water to a pan. Cover and heat over medium heat until heated through.
- Click here for instructions on how to make the sour cream enchilada sauce (makes 2 ½ cups, which is about what you’ll need).Heat your tortillas in a pan before dipping them into the sour cream sauce. Heat tortillas over medium-high heat, for 5-7 seconds per side each. You want them to be completely pliable.
- Coat the bottom of an 11x7 baking dish with the enchilada sauce, using around ½ cup or so of the sauce. Dip a warmed tortilla into the sour cream enchilada sauce, coating one side completely.
- Lay down on a cutting board, dipped tortilla side up. Divide cooked chicken evenly between 7-8 tortillas; add 1 ½ tablespoons pepperjack cheese to each tortilla.
- Roll enchiladas and place seam-side down in an 11x7 baking dish. Continue to do this until your pan is full.
- Pour all of the remaining sour cream enchilada sauce over your rolled tortillas. Sprinkle with remaining pepperjack cheese.
- Cover the pan with aluminum foil or a lid and bake for 20 minutes, until heated through.
- Remove the cover and broil for 6-7 minutes, until the cheese starts to get toasty and bubbly looking.
- Let sit for a couple minutes to cool slightly if you can and then dig in!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 25g | 50% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 80mg | 27% |
| Sodium | 298mg | 12% |
| Potassium | 168mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 325mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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