Description
Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce are creamy, cheesy, and comforting. Tender chicken wrapped in tortillas, smothered with a rich sour cream sauce, then baked until golden and bubbly.
Ingredients
For the Enchilada Filling:
3 cups cooked, shredded chicken
1 (4 oz) can diced green chiles
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1 cup shredded Monterey Jack cheese
8–10 flour tortillas (8-inch)
For the Cheesy Sour Cream Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
1 1/2 cups shredded Monterey Jack cheese, divided
Salt and black pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a bowl, combine chicken, 1 can green chiles, cumin, chili powder, garlic powder, and 1 cup cheese.
3. In a saucepan, melt butter, whisk in flour, cook 1 minute. Gradually whisk in chicken broth until smooth and slightly thickened.
4. Remove from heat, stir in sour cream, second can green chiles, and 1 cup cheese until melted. Season with salt and pepper.
5. Spread 1/2 cup sauce on bottom of baking dish. Fill each tortilla with chicken mixture, roll, and place seam-side down in dish.
6. Pour remaining sauce over tortillas, sprinkle with remaining 1/2 cup cheese.
7. Bake 20-25 minutes until bubbly and golden.
Notes
Warm tortillas before rolling to prevent cracking.
Do not add sour cream to sauce while pan is on heat to avoid curdling.
Leftovers keep 4 days in fridge or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Casserole, Mexican
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 85 mg