Ultimate Sour Cream Chicken Enchiladas

Indulge in the velvety comfort of Ultimate Sour Cream Chicken Enchiladas, a creamy, cheesy delight that's perfect for a crowd-pleasing dinner. Featuring tender shredded chicken enveloped in soft flour tortillas, these enchiladas are smothered in a rich sour cream sauce infused with green chilies and warm spices like cumin and garlic powder. Topped with a golden, bubbly layer of cheddar and Monterey Jack cheeses, every bite is a perfect harmony of flavors and textures. Ready in under an hour, this easy recipe is ideal for weeknight dinners or celebratory meals. Garnish with fresh cilantro for a pop of color and added freshness. Whether you're craving a taste of Tex-Mex or looking for the ultimate comfort food, these sour cream chicken enchiladas are guaranteed to satisfy.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 cups Cooked shredded chicken
• 2 cups Sour cream
• 2 cups Shredded cheddar cheese
• 2 cups Shredded Monterey Jack cheese
• 8 large Flour tortillas
• 1.5 cups Chicken broth
• 3 tablespoons Butter
• 3 tablespoons All-purpose flour
• 4 ounces Green chilies (diced, canned)
• 1 teaspoon Ground cumin
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 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 large mixing bowl, combine the shredded chicken, 1 cup of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, ground cumin, and garlic powder. Mix until well combined.

Step 3

Spoon a generous amount of the chicken mixture into the center of each flour tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish.

Step 4

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.

Step 5

Gradually add the chicken broth while whisking constantly to prevent lumps. Cook for 2-3 minutes, or until the sauce starts to thicken.

Step 6

Stir in the sour cream and diced green chilies. Cook for another 2-3 minutes until the mixture is smooth and creamy. Add salt to taste.

Step 7

Pour the sour cream sauce evenly over the rolled tortillas in the baking dish.

Step 8

Sprinkle the remaining 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese over the top of the sauce.

Step 9

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

Step 10

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

Step 11

Sprinkle with fresh cilantro (if using) and serve warm.

Nutrition Facts

Serving size	(2485.8g)

Amount per serving	% Daily Value*
Calories	5172.1

Total Fat 312.7g	0%
Saturated Fat 190.0g	0%
Polyunsaturated Fat 1.1g
Cholesterol 1379.2mg	0%
Sodium 8725.5mg	0%
Total Carbohydrate 238.9g	0%
Dietary Fiber 12.4g	0%
Total Sugars 34.7g
Protein 387.2g	0%

Vitamin D 54.7IU	0%
Calcium 4568.2mg	0%
Iron 25.7mg	0%
Potassium 2483.9mg	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: 52.9%

Protein: 29.1%

Carbs: 18.0%