Description
Chicken Enchiladas with Sour Cream White Sauce bring comfort straight from Mexican kitchens to your dinner table. Creamy, cheesy goodness wrapped in tortillas makes this dish a guaranteed crowd-pleaser that’ll have everyone asking for seconds.
Ingredients
Scale
Proteins:
- 3–4 boneless, skinless chicken breasts (about 1 lb / 454 g)
Tortillas and Cheese:
- 8 flour tortillas (10-inch)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
Seasonings and Aromatics:
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 can (4 ounces / 113 g) diced green chiles
Liquids:
- 1 cup low-sodium chicken broth
- 1 cup sour cream (full-fat)
Instructions
- Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with cooking spray or butter.
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Sauté 1 chopped yellow onion until soft and translucent, about 4-5 minutes.
- Add 3 minced garlic cloves to the skillet. Stir for 30-45 seconds until fragrant.
- Incorporate 2 teaspoons ground cumin and 2 teaspoons chili powder into the onion mixture. Stir for 15 seconds to release their aromatics.
- Shred 34 ounces (about 1 lb) of cooked chicken breasts. Add chicken to the skillet and mix with spices until evenly coated.
- Whisk 1 cup full-fat sour cream, 1 cup low-sodium chicken broth, and 1 can (4 oz) diced green chiles in a separate bowl until smooth.
- Warm 8 flour tortillas for 15 seconds in the microwave to make them pliable.
- Distribute chicken mixture evenly across tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Pour entire sauce mixture over the rolled enchiladas. Sprinkle 2 cups of shredded cheese blend on top.
- Bake for 25-30 minutes until cheese melts completely and edges turn golden brown.
Notes
- Let the chicken cool slightly before shredding to prevent burning your fingers and ensure easier handling.
- Corn tortillas work best for authentic flavor, but flour tortillas provide a softer texture if preferred.
- Rotate the baking dish halfway through cooking to ensure even browning and prevent any dry edges.
- For a lighter version, swap full-fat sour cream with Greek yogurt and use reduced-fat cheese to cut calories without sacrificing taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg