Sour Cream Chicken Enchiladas
User Reviews
4.5
Sour Cream Chicken Enchiladas
Description
The enchiladas start by filling medium flour tortillas with shredded chicken and cheese, then rolling and arranging them snugly in a greased baking dish. The sauce is a white roux-based blend made by cooking butter and flour, then whisking in chicken stock and milk to thicken. Sour cream and diced canned mild green chiles are stirred in along with cumin, salt, and pepper to create a tangy, mildly spicy sauce.
Pouring the sauce over the rolled tortillas ensures they stay moist and absorb the flavors during baking. Additional shredded cheese sprinkled on top melts and forms a golden crust. A final broil step briefly browns the cheese for a pleasing finish.
Garnishing with chopped fresh cilantro adds herbaceous brightness. This dish serves well as a main course for dinner or as a hearty lunch, pairing naturally with simple sides like rice or beans if desired.
Ingredients
- 10 flour tortillas medium size
- 2 cups rotisserie chicken shredded
- 2 1/2 cups Mexican blend cheese divided, shredded
for the sauce-
- 2 tablespoons butter salted
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup milk whole
- salt to taste
- black pepper to taste
- 1/2 cup sour cream
- 4 oz green chiles 1 can, mild, diced
- 1/2 teaspoon cumin
- cilantro fresh, chopped (for garnish)
Instructions
- Preheat oven to 350 degrees. Spray one 9x13 and one 9x9 glass dish with nonstick cooking spray and set aside. If you have a larger casserole/lasagna pan, use that.
- Spread chicken and 2 cups shredded cheese down the center of each tortilla and roll up. Place into prepared dish.
- For the sauce- Melt butter over medium heat in a saucepan. Whisk in flour and cook 1 minute. Slowly whisk in chicken stock and bring to boil to thicken. Reduce heat to low and add in milk, salt, pepper, sour cream, diced green chiles, and cumin. Cook another minute to heat thoroughly.
- Pour sauce over filled tortillas and spread to the edges as best as possible. I like to also take a rubber scraper/spatula and slide it in between each enchilada to make sure that sauce gets all around each one!
- Top enchiladas with remaining 1/2 cup cheese and bake 20-30 minutes or until hot and melty.
- At the very end of the baking process, turn the broiler on JUST until the cheese is a bit browned and totally melted. This happens VERY quickly so don't take your eyes off of it.
- Garnish with fresh chopped cilantro and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10enchiladas
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 63mg | 21% |
| Sodium | 598mg | 25% |
| Potassium | 221mg | 5% |
| Sugar | 3g | 6% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 264mg | 26% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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