Lisa's Sour Cream Chicken Enchiladas

Indulge in the rich, creamy comfort of *Lisa's Sour Cream Chicken Enchiladas*, a family-favorite recipe that's brimming with flavor and perfect for weeknight dinners or casual gatherings. Tender, shredded chicken is combined with melty Cheddar cheese and optional sautéed onions, rolled into soft flour tortillas, and smothered in a luscious sour cream and green chile sauce. Topped with a blend of Cheddar and Monterey Jack cheeses, these enchiladas bake to golden perfection, delivering a delightful combination of cheesy, savory, and slightly tangy flavors in every bite. Ready in under an hour, this crowd-pleasing dish is as easy to make as it is satisfying, with customizable garnishes like fresh cilantro or sliced green onions to add a bright finish. Whether you're craving comfort food or hosting a fiesta, this recipe hits all the right notes!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 cups Cooked shredded chicken
• 10 pieces Flour tortillas
• 2 cups Sour cream
• 2 4-ounce cans Green chiles, diced
• 2 cups Chicken broth
• 4 tablespoons Butter
• 4 tablespoons All-purpose flour
• 2 cups Cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 0.5 cup Onion, diced (optional)
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a skillet over medium heat. Add the diced onion (if using) and cook until softened, about 3-4 minutes.

Step 3

In a mixing bowl, combine the shredded chicken, 1 cup of Cheddar cheese, and the cooked onion. Add a pinch of salt and pepper, then mix well.

Step 4

Warm the flour tortillas slightly in the microwave or on a hot skillet to make them pliable. Divide the chicken mixture evenly among the tortillas, rolling each one tightly, and place them seam-side down in a greased 9x13-inch baking dish.

Step 5

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux.

Step 6

Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.

Step 7

Stir in the sour cream and diced green chiles. Cook for 2-3 minutes until the sauce is smooth. Do not boil to prevent the sour cream from curdling.

Step 8

Pour the sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining Cheddar cheese and Monterey Jack cheese on top.

Step 9

Bake uncovered in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Step 10

Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro, diced tomatoes, or sliced green onions if desired.

Nutrition Facts

Serving size	(2220.2g)

Amount per serving	% Daily Value*
Calories	4158.1

Total Fat 286.4g	0%
Saturated Fat 164.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1309.9mg	0%
Sodium 5588.2mg	0%
Total Carbohydrate 79.2g	0%
Dietary Fiber 3.2g	0%
Total Sugars 37.7g
Protein 333.5g	0%

Vitamin D 81.0IU	0%
Calcium 3202.5mg	0%
Iron 15.5mg	0%
Potassium 2810.2mg	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: 61.0%

Protein: 31.5%

Carbs: 7.5%