Description
Whipping up sour cream chicken enchilada brings comfort straight to your dinner table with creamy, cheesy goodness that makes weeknight meals feel special. Packed with tender chicken and wrapped in warm tortillas, this dish delivers serious flavor without complicated preparation.
Ingredients
Scale
Proteins:
- 3 boneless, skinless chicken breasts (cooked and shredded)
Cheese and Dairy:
- 2 cups shredded cheddar and Monterey Jack cheese blend
- 1 cup full-fat sour cream
- 1 cup low-sodium chicken broth
Vegetables and Seasonings:
- 1 medium yellow onion (diced)
- 1 can (4 ounces) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Wrap:
- 8 large flour tortillas
Instructions
- Warm your oven to exactly 350°F and prepare a large skillet for sautéing onions over medium heat until they become translucent and soft.
- Combine your shredded chicken with 4 oz green chiles, 1 tsp cumin, 1 tsp chili powder, and season with salt and pepper. Stir the mixture until it’s thoroughly heated.
- Whisk 1 cup sour cream with 1 cup chicken broth in a separate bowl until the sauce reaches a smooth, pourable consistency.
- Distribute ½ cup of chicken mixture down the center of each flour tortilla. Sprinkle ¼ cup cheese blend over the chicken before carefully rolling each tortilla.
- Nestle the rolled enchiladas seam-side down in a greased 9×13 inch baking dish, arranging them snugly.
- Drizzle the entire sour cream sauce evenly across the enchiladas, ensuring complete coverage.
- Scatter the remaining 1 ½ cups cheese blend generously over the top of the sauced enchiladas.
- Cover the baking dish with aluminum foil and bake at 350°F for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes until the cheese melts and turns golden brown.
Notes
- Swap corn tortillas for flour if corn tends to break during rolling, making assembly easier and less frustrating.
- Use rotisserie chicken for a quick time-saving shortcut that adds extra flavor without extra work.
- Drain green chiles completely to prevent excess liquid from making your enchiladas soggy and losing that perfect texture.
- For a lower-carb version, replace tortillas with large lettuce leaves or use cauliflower tortillas as a flexible alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 8
- Calories: 397 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 95 mg