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Sour Cream Chicken Enchiladas Recipe
These chicken enchiladas are so easy to make, with shredded chicken, black beans, and a sour cream and green chile enchilada sauce that adds a creamy texture and delicious flavor!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 people
Calories: 919 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the Enchilada Sauce:
- 4 tablespoons unsalted butter ½ stick
- 1 tablespoon minced onion
- 1 clove garlic minced
- ¼ teaspoon kosher salt
- 1 teaspoon ground cumin
- 5 tablespoons all-purpose flour
- 2-3 cups low-sodium chicken broth
- 1 cup sour cream
- 4 ounces green chiles 1 can
For the Enchiladas:
- 2½ cups cooked shredded chicken
- 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:
- chopped fresh cilantro
- chopped onion
- Chopped jalapeño peppers
- 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.
Cup of Yum
Notes
- Storage: Store sour cream chicken enchiladas in an airtight container in the refrigerator for up to 3 days or, in the freezer for up to 3 months.
- Prepare the enchiladas in a 9x13 inch baking dish.
- Grease the baking dish for easy removal.
- Baked enchiladas in a preheated oven for best results.
- We used black beans, but you can use another type of bean or filling if you prefer.
Nutrition Information
Serving
2enchiladas
Calories
919kcal
(46%)
Carbohydrates
62g
(21%)
Protein
52g
(104%)
Fat
51g
(78%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
0.5g
Cholesterol
180mg
(60%)
Sodium
1551mg
(65%)
Potassium
869mg
(25%)
Fiber
11g
(44%)
Sugar
6g
(12%)
Vitamin A
1241IU
(25%)
Vitamin C
9mg
(10%)
Calcium
635mg
(64%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 919
% 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.