Spicy Sour Cream Chicken Enchiladas
Prepare to spice up your dinner routine with these irresistible Spicy Sour Cream Chicken Enchiladas, a crowd-pleasing fusion of creamy richness and bold, zesty flavors. This recipe features tender shredded chicken rolled into warm flour tortillas, layered with a creamy sour cream sauce infused with diced green chiles, hot sauce, and aromatic spices like chili powder and cumin. Topped with a generous layer of melted Mexican blend cheese, these enchiladas are baked to golden perfection, creating a bubbly, cheesy crust that's impossible to resist. With a quick homemade sauce made from pantry staples like butter, chicken broth, and flour, these enchiladas strike the perfect balance between comfort food and gourmet flair. Garnished with fresh cilantro, this dish is ideal for weeknight dinners, gatherings, or anytime you crave Tex-Mex magic. Pair it with refried beans or Mexican rice for a complete meal that’s loaded with flavor. Keywords: spicy chicken enchiladas, sour cream enchiladas, Tex-Mex dinner recipe, easy enchilada recipe, Mexican-inspired casserole.
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Ingredients
- 3 cups Chicken breast (cooked and shredded)
- 8 large Flour tortillas
- 1.5 cups Sour cream
- 1 cup Canned diced green chiles
- 2 cups Shredded Mexican blend cheese
- 1 cup Chicken broth
- 2 tablespoons Hot sauce
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with cooking spray.
Step 2
In a large mixing bowl, combine the shredded chicken, 1 cup of shredded Mexican blend cheese, 1/2 cup of sour cream, 1/2 cup of diced green chiles, chili powder, garlic powder, ground cumin, salt, and pepper. Mix until evenly combined.
Step 3
Warm the flour tortillas in the microwave for 20-30 seconds to make them pliable.
Step 4
Spoon about 1/3 cup of the chicken mixture into the center of each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.
Step 5
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to create a roux.
Step 6
Slowly whisk in the chicken broth and continue to cook for 3-4 minutes, stirring until the sauce thickens.
Step 7
Reduce the heat to low and stir in the remaining 1 cup of sour cream, remaining 1/2 cup of diced green chiles, and hot sauce. Mix well until smooth and heated through, but do not let it boil.
Step 8
Pour the sour cream sauce evenly over the rolled enchiladas in the baking dish.
Step 9
Sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top.
Step 10
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Step 11
Remove the enchiladas from the oven and garnish with chopped fresh cilantro before serving.
Step 12
Serve hot with your favorite side dishes like Mexican rice or refried beans.
Nutrition Facts
| Serving size | (2196.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3947.1 |
| Total Fat 205.4g | 0% |
| Saturated Fat 119.9g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1046.6mg | 0% |
| Sodium 8067.2mg | 0% |
| Total Carbohydrate 222.8g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 23.8g | |
| Protein 310.4g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 2809.5mg | 0% |
| Iron 24.1mg | 0% |
| Potassium 2618.6mg | 0% |
Source of Calories