Sour Cream Chicken Enchiladas
User Reviews
5.0
102 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
4 servings (2 enchiladas each)
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Calories
752 kcal
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Course
Main Course
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Cuisine
Mexican
Sour Cream Chicken Enchiladas
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Sour Cream Chicken Enchiladas are the peak of Midwestern-Mexican food fusion. With a rich, creamy filling and plenty of red enchilada sauce, this might just be your new favorite enchilada recipe.
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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 and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 medium onion diced
- 1 (4 ounce) can green chilies drained
- 1 1/2 cups cooked chicken shredded and divided (see note 3)
- 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
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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
- Red enchilada sauce: A 10-ounce can of any purchased brand, such as Siete, Old El Paso, Las Palmas, or Frontera, acts as the base of the vibrant enchilada sauce.
- Chicken broth: Feel free to use Homemade Chicken Broth or your favorite store-bought brand. You'll just need 1 cup for this recipe to layer extra flavor into the enchilada sauce, so no one will likely notice the difference.
- Chicken: 1 1/2 cups of cooked chicken is all you'll need for this enchilada recipe. Leftover chicken from earlier in the week or store-bought or Homemade Rotisserie Chicken. If you have time, whip up a batch Blackened Chicken to crank up the spice content.
- Sour cream: Or plain full-fat Greek yogurt.
- Corn tortillas: You'll wrap a stack of 6-inch corn tortillas in a damp paper towel (see Step 4) so they're pliable and easy to work with. You can also use flour tortillas if you prefer.
- Yield: This Sour Cream Chicken Enchiladas recipe makes four two-enchilada servings, which makes for a satisfying main dish.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The enchilada sauce can be made 3 days in advance and the chicken filling can be made 1 day in advance.
Nutrition Information
Show Details
Serving
1serving (2 enchiladas each)
Calories
752kcal
(38%)
Carbohydrates
9g
(3%)
Protein
44g
(88%)
Fat
60g
(92%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
5g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
190mg
(63%)
Sodium
990mg
(41%)
Potassium
394mg
(11%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1468IU
(29%)
Vitamin C
7mg
(8%)
Calcium
966mg
(97%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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