Sour Cream Chicken Enchiladas
Savor the rich flavors of sour cream chicken enchiladas, a delightful dish that combines tender chicken, creamy filling, and soft tortillas smothered in a zesty sauce. This easy-to-make recipe is perfect for busy weeknights or family gatherings, ensuring every bite is bursting with flavor. Enjoy the comforting aroma as it fills your kitchen, inviting everyone to the table. Let’s create this crowd-pleaser together!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 6 large flour tortillas
- 1 cup full-fat sour cream
- 2 cups shredded cheese (cheddar and Monterey Jack)
- 1 can (4 oz) canned green chiles
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 cup enchilada sauce
- 2 tbsp olive oil
- Fresh cilantro (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Heat olive oil in a skillet over medium heat. Sauté minced garlic and diced onions until translucent, about 3 minutes.
- Add chicken breasts, cumin, and chili powder; cook until golden brown and fully cooked, about 6-7 minutes per side.
- Shred the cooked chicken in a bowl and combine with sour cream, cheese, green chiles, half of the enchilada sauce, and salt to taste.
- Fill each tortilla with the mixture, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and top with extra cheese. Cover with foil and bake for 20 minutes; uncover and bake for an additional 10 minutes until bubbly.
Nutrition
- Serving Size: 1 enchilada (160g)
- Calories: 375
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg