4.5 from 63 votes
Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas feature shredded rotisserie chicken and Mexican blend cheese rolled in flour tortillas, covered in a creamy green chile sauce made with sour cream and baked until bubbly. The sauce is seasoned with cumin and fresh cilantro adds a finishing touch, making a comforting, cheesy casserole with moderate spice and creamy texture.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
10
enchiladas
Calories:
306 kcal
Course:
Dinner
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 10 enchiladas
Amount Per Serving
Calories 306
% 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.