Sour Cream Chicken Enchiladas Recipe
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 people
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Calories
919 kcal
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Course
Main Course
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Cuisine
Mexican
Sour Cream Chicken Enchiladas Recipe
Description
The recipe starts with simmering a sauce of butter, onion, garlic, cumin, and flour, then gradually whisking in chicken broth until smooth. Sour cream and canned green chiles enrich the sauce with creaminess and mild heat. This sauce is mixed with cooked shredded chicken, drained black beans, chopped green onions, lime juice, and part of the Monterey jack cheese to form the filling.
Flour tortillas are filled with the mixture and placed seam side down in a greased baking dish. The remaining sauce and cheese are poured and sprinkled over the top before baking until bubbly and golden. This results in rich, creamy enchiladas with a slightly tangy sauce and a blend of tender chicken and beans inside.
They are typically garnished with fresh cilantro, onion, jalapenos, avocado slices, and cotija cheese for additional flavor and texture. The dish stores well in the refrigerator or freezer for later meals.
Ingredients
For the Enchilada Sauce:
- 4 tablespoons butter ½ stick, unsalted
- 1 tablespoon onion minced
- 1 clove garlic minced
- ¼ teaspoon kosher salt
- 1 teaspoon cumin ground
- 5 tablespoons all-purpose flour
- 2-3 cups chicken broth low-sodium
- 1 cup sour cream
- 4 ounces green chiles 1 can
For the Enchiladas:
- 2½ cups chicken cooked shredded
- 15 ounces black beans 1 can, drained
- 4 green onions chopped
- 1 tablespoon lime juice from ½ lime
- 2 cups Monterey jack cheese divided
- 8 large flour tortillas
Optional Toppings:
- cilantro chopped, fresh
- onion chopped
- jalapeno pepper chopped
- avocado slices
- cotija cheese
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking pan and set aside.
- In a small saucepan, melt the butter over medium heat. Add in the onion, garlic, salt, and cumin, cook for a minute until softened.
- Stir in the flour and let it cook for about 30 seconds until it forms a paste.
- Gently and gradually whisk in the chicken broth, continue to whisk until the mixture reaches a smooth, sauce-like consistency. If you add too much liquid, let the mixture simmer for a minute to reduce.
- Stir in the sour cream and green chiles, remove from heat, and set aside.
- In a medium bowl, combine the shredded chicken, black beans, green onions, lime juice, 1 cup of cheese, and 1 cup of enchilada sauce.
- Pour ½ cup of the enchilada sauce on the bottom of the prepared baking pan.
- Fill each tortilla with about ½ cup of enchilada filling.
- Place the enchiladas, seam side down, into the baking pan and pour the remaining sauce over the enchiladas. Sprinkle the remaining cheese on top.
- Bake uncovered in the preheated oven for 20-30 minutes, or until the cheese has melted and the edges of the tortillas are starting to become brown and crispy.
- If desired, top with fresh cilantro, chopped onion, chopped jalapeño peppers, avocado slices, and cotija cheese.
Notes
- Store enchiladas in an airtight container refrigerated for up to 3 days or frozen for up to 3 months.
- Use a 9x13-inch greased baking dish for even cooking and easy removal.
- Black beans can be substituted with other beans or preferred fillings.
- Bake in a preheated oven as directed for best texture and flavor development.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 919 kcal
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 919kcal | 46% |
| Carbohydrates | 62g | 21% |
| Protein | 52g | 104% |
| Fat | 51g | 78% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 180mg | 60% |
| Sodium | 1551mg | 65% |
| Potassium | 869mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 6g | 12% |
| Vitamin A | 1241IU | 25% |
| Vitamin C | 9mg | 10% |
| Calcium | 635mg | 64% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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