Sour Cream Chicken Enchiladas
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
50 mins
-
Total Time
1 hr 5 mins
-
Servings
4 servings (2 enchiladas each)
-
Calories
752 kcal
-
Course
Main Course
-
Cuisine
Mexican
Sour Cream Chicken Enchiladas
Description
Sour Cream Chicken Enchiladas use shredded cooked chicken mixed with sautéed onions, green chilies, and sour cream to create a creamy filling. The enchilada sauce is prepared by thickening a canned red enchilada sauce with butter, flour, and chicken broth, resulting in a smooth, flavorful sauce that coats the rolled tortillas. Corn tortillas are warmed to make them pliable, filled with this creamy chicken mixture, rolled, and placed seam-side down in the baking dish.
After assembling, the dish is covered with the enchilada sauce and shredded Monterey Jack cheese, then baked until the cheese melts and the flavors meld. This recipe yields about four servings, suitable for a satisfying main course. It pairs well with simple sides or fresh garnishes like sliced scallions to add brightness.
Leftovers can be stored in the refrigerator for up to four days. The enchilada sauce and chicken filling can be prepared in advance to streamline assembly and baking.
Ingredients
- 2 tablespoon butter melted
- 2 tablespoon all-purpose flour
- 1 (10 ounce) can Red Enchilada Sauce (see note 1)
- 1 cup chicken broth (see note 2)
- salt freshly ground
- black pepper freshly ground
- 1 tablespoon vegetable oil
- 1 medium onion diced
- 1 (4 ounce) can green chilies drained
- 1 1/2 cups chicken shredded and divided (see note 3, cooked
- 1 cup sour cream (see note 4)
- 8 (6-inch) corn tortillas (see note 5)
- 2 cups (8 ounces) Monterey jack cheese shredded
- scallions sliced, for garnish
Instructions
- Preheat oven to 350 degrees. In small saucepan over medium-high heat, melt butter until foaming. Add flour and cook 1 minute, stirring constantly.
- Stir in enchilada sauce, chicken broth, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/4 teaspoon pepper). Bring to boil; reduce heat and simmer uncovered until thickened, 10 to 15 minutes. Keep warm over low heat.
- In medium saucepan or skillet, heat oil until shimmering. Add onions and green chiles and cook until softened, about 5 to 7 minutes. Stir in chicken and sour cream until heated through and creamy, about 3 minutes.
- Meanwhile, on a microwave safe plate, wrap corn tortillas in damp paper towels. Microwave 30 to 40 seconds.
- Spread 1/2 cup enchilada sauce in bottom of 8 1/2-inch by 11-inch baking dish. Working with 1 tortilla at a time, add 1/4 cup of creamy chicken filling to a warmed tortilla. Roll tortilla around filling and place seam-side down in baking dish. Repeat with remaining tortillas.
- Pour remaining enchilada sauce over rolled enchiladas and sprinkle with Monterey jack. Bake until cheese is hot and bubbly, about 25 to 30 minutes. Remove from oven and let stand 5 minutes. Garnish with scallions and serve.
Notes
- Use a 10-ounce canned red enchilada sauce as the base for the sauce; brands like Siete, Old El Paso, or Frontera work well.
- 1 cup of chicken broth adds extra flavor and can be homemade or store-bought.
- Use about 1 1/2 cups of cooked shredded chicken; leftover or rotisserie chicken is suitable.
- Sour cream adds creaminess; full-fat plain Greek yogurt is an alternative.
- Wrap corn tortillas in damp paper towels and microwave briefly before filling to make them pliable and less likely to crack.
- Store leftovers covered in the refrigerator for up to 4 days.
- Make the enchilada sauce up to 3 days ahead and the chicken filling one day in advance to ease preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (2 enchiladas each)
Amount Per Serving
Calories 752 kcal
% Daily Value*
| Serving | 1serving (2 enchiladas each) | |
| Calories | 752kcal | 38% |
| Carbohydrates | 9g | 3% |
| Protein | 44g | 88% |
| Fat | 60g | 92% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 190mg | 63% |
| Sodium | 990mg | 41% |
| Potassium | 394mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1468IU | 29% |
| Vitamin C | 7mg | 8% |
| Calcium | 966mg | 97% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
