Chicken and Sour Cream Enchiladas

Indulge in the creamy, cheesy goodness of Chicken and Sour Cream Enchiladas, a comforting Mexican-inspired dish that’s perfect for busy weeknights or weekend gatherings. Tender shredded chicken is seasoned with cumin, garlic powder, and a touch of green chiles for a zesty kick, then wrapped in soft flour tortillas. A luscious sour cream and chicken broth sauce blankets the enchiladas, ensuring every bite is irresistibly rich and flavorful. Topped with melted Monterey Jack cheese, these enchiladas bake to golden perfection in just 25 minutes. Garnish with fresh cilantro for a vibrant finish and serve warm for a crowd-pleasing meal that's equal parts hearty and satisfying. Perfect for fans of easy, homemade comfort food, this recipe is sure to become a family favorite!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 8 pieces Flour tortillas
• 2 cups Sour cream
• 1 cup Chicken broth
• 2 cups Shredded Monterey Jack cheese
• 4 ounces Canned green chiles, diced
• 1 teaspoon Cumin
• 1 teaspoon Garlic powder
• 2 tablespoons Chopped fresh cilantro (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt and black pepper on both sides.

Step 3

In a large skillet, heat the olive oil over medium heat. Cook the chicken breasts for 6-7 minutes on each side, or until fully cooked. Remove from the skillet and let them cool. Then, shred the chicken using two forks.

Step 4

In a medium mixing bowl, combine the shredded chicken, 1 cup of shredded Monterey Jack cheese, diced green chiles, cumin, garlic powder, and optional cilantro. Mix well and set aside.

Step 5

In a separate bowl, whisk together the sour cream and chicken broth until smooth. Set this aside as the sauce.

Step 6

Spread 1/4 cup of the sauce evenly over the bottom of a 9x13-inch baking dish.

Step 7

To assemble the enchiladas, place a tortilla on a flat surface. Spoon about 1/4 cup of the chicken mixture down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.

Step 8

Pour the remaining sour cream sauce evenly over the enchiladas, making sure all are well coated.

Step 9

Sprinkle the top of the enchiladas with the remaining 1 cup of shredded Monterey Jack cheese.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let the enchiladas rest for 5 minutes before serving.

Step 12

Garnish with additional chopped cilantro if desired and serve warm.

Nutrition Facts

Serving size	(1706.9g)

Amount per serving	% Daily Value*
Calories	3406.4

Total Fat 217.4g	0%
Saturated Fat 121.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 716mg	0%
Sodium 7329.3mg	0%
Total Carbohydrate 193.6g	0%
Dietary Fiber 11.0g	0%
Total Sugars 33.4g
Protein 207.6g	0%

Vitamin D 48.0IU	0%
Calcium 2792.1mg	0%
Iron 15.7mg	0%
Potassium 565.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 23.3%

Carbs: 21.7%