Description
Chicken enchiladas with sour cream white sauce are pure comfort wrapped in a tortilla, perfect for satisfying your Mexican cuisine cravings. Creamy, cheesy, and packed with tender chicken, this dish delivers a delightful dinner that brings the warmth of home-cooked goodness straight to your table.
Ingredients
Scale
Proteins:
- 3 boneless, skinless chicken breasts
Dairy and Cheese:
- 1 cup Monterey Jack cheese
- 1 cup Cheddar cheese
- 1 cup full-fat sour cream
Base and Filling:
- 8 flour tortillas
- 2 cloves fresh garlic
- 4 green onions
- 2 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt
- Pepper
Instructions
- Warm your oven to 375°F and prepare a baking sheet. Generously sprinkle 1 tsp salt and ½ tsp pepper over 3-4 chicken breasts (about 1 pound), then roast for 25-30 minutes until the internal temperature reaches 165°F.
- Allow chicken to cool for 10 minutes, then shred using two forks. Transfer shredded meat to a mixing bowl.
- Combine shredded chicken with 1 tsp cumin, 1 tsp chili powder, and ½ cup of mixed Monterey Jack and Cheddar cheese. Mix thoroughly.
- Melt 3 tablespoons butter in a medium saucepan over medium heat. Sauté 2 minced garlic cloves for 30 seconds until fragrant.
- Whisk 3 tablespoons flour into the butter to create a smooth roux. Gradually pour 2 cups chicken broth, stirring constantly to prevent lumps.
- Reduce heat to low and stir in 1 cup full-fat sour cream until the sauce becomes silky and uniform.
- Warm 8 flour tortillas slightly to make them pliable. Spoon ¼ cup chicken mixture into the center of each tortilla.
- Roll each tortilla tightly and place seam-side down in a greased 9×13 inch baking dish.
- Pour entire white sauce over enchiladas, ensuring complete coverage. Sprinkle remaining 1 ½ cups cheese on top.
- Bake uncovered at 375°F for 25-30 minutes until cheese melts and edges turn golden brown.
- Garnish with chopped green onions before serving hot.
Notes
- Use fresh, high-quality chicken breasts for the most tender and flavorful filling.
- Thoroughly shred the chicken to ensure even distribution of meat in each enchilada.
- For a lighter version, swap full-fat sour cream with Greek yogurt and use whole wheat tortillas.
- Allow the enchiladas to rest for 5-10 minutes after baking to help the sauce set and make serving easier.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes - 1 hour 10 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 475 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 105 mg