Description
Chicken Enchiladas with Sour Cream White Sauce are a delightful combination of tender chicken, gooey cheese, and a rich, creamy sauce that will have your taste buds singing. Perfect for family dinners or gatherings, these enchiladas are easy to make and adaptable to suit various tastes. With the comforting flavors and inviting aroma wafting through your kitchen, you’ll create unforgettable dining experiences that leave everyone asking for more.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 flour tortillas (10-inch)
- 1 cup sour cream (full-fat)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 can (4 oz) diced green chiles
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 cup low-sodium chicken broth
Instructions
- Preheat your oven to 350°F (175°C) and grease a large baking dish.
- In a skillet over medium heat, add a splash of oil and sauté the chopped onions until translucent (about 5 minutes). Add the minced garlic and cook for an additional minute.
- Add shredded chicken, cumin, and chili powder to the skillet; stir until well-coated with spices.
- In a separate bowl, whisk together sour cream, chicken broth, and green chiles until smooth.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the greased baking dish.
- Pour remaining sauce over the rolled enchiladas and sprinkle cheese on top.
- Bake for 25-30 minutes or until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg