Mom's Sour Cream and Chicken Enchiladas

Creamy, cheesy, and irresistibly comforting, Mom's Sour Cream and Chicken Enchiladas are the ultimate family-friendly dinner recipe. Tender shredded chicken is paired with cheddar cheese and wrapped in soft flour tortillas, then smothered with a luscious sour cream sauce infused with hints of green chilies, garlic, and onion powders. This recipe features a quick homemade roux-based sauce, ensuring velvety perfection with every bite. Topped with bubbling melted cheese and optionally garnished with fresh cilantro, these enchiladas bake to golden, bubbly perfection in just 25 minutes. Perfect for busy weeknights yet impressive enough for a gathering, this Mexican-inspired classic is easy to prepare, made with simple pantry staples, and guaranteed to become a household favorite.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 cups Shredded cooked chicken
• 8 pieces Flour tortillas
• 2 cups Sour cream
• 1.5 cups Chicken broth
• 3 tablespoons Butter
• 3 tablespoons All-purpose flour
• 2 cups Shredded cheddar cheese
• 1 can (4 ounces) Diced green chilies
• 0.5 teaspoons Garlic powder
• 0.5 teaspoons Onion powder
• 0.5 teaspoons Salt
• 0.25 teaspoons Pepper
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

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

Step 3

Gradually whisk in the chicken broth, ensuring there are no lumps. Cook for 2-3 minutes until the mixture thickens slightly.

Step 4

Reduce the heat to low and stir in the sour cream, diced green chilies, garlic powder, onion powder, salt, and pepper. Mix thoroughly and remove from heat. Do not allow the sauce to boil as this could cause the sour cream to curdle.

Step 5

In a large mixing bowl, combine the shredded chicken and 1 cup of shredded cheddar cheese.

Step 6

Lay out a tortilla on a flat surface. Spoon about 1/3 cup of the chicken and cheese mixture onto the center of the tortilla.

Step 7

Roll the tortilla tightly and place it seam-side down into the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 8

Pour the sour cream sauce evenly over the rolled enchiladas, ensuring they are completely covered.

Step 9

Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the enchiladas.

Step 10

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

Step 11

Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped cilantro, if desired, and serve warm.

Nutrition Facts

Serving size	(2219.3g)

Amount per serving	% Daily Value*
Calories	4253.8

Total Fat 245.4g	0%
Saturated Fat 148.2g	0%
Polyunsaturated Fat 1.1g
Cholesterol 1179.2mg	0%
Sodium 6474.2mg	0%
Total Carbohydrate 211.4g	0%
Dietary Fiber 10.8g	0%
Total Sugars 36.5g
Protein 327.8g	0%

Vitamin D 6.7IU	0%
Calcium 2881.9mg	0%
Iron 22.1mg	0%
Potassium 2572.9mg	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: 50.6%

Protein: 30.0%

Carbs: 19.4%