Description
Chicken Enchiladas with Sour Cream Sauce are a comforting and flavorful dish that brings the taste of Mexico to your dinner table. Tender shredded chicken enveloped in warm flour tortillas is smothered in a creamy sour cream sauce, topped with melted cheese, and baked to perfection. This easy-to-make recipe is perfect for busy weeknights and will leave everyone asking for seconds!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 4 large flour tortillas
- 2 cups shredded cheddar and Monterey Jack cheese
- 1 can (4 oz) diced green chiles
- 1 cup sour cream
- 1 cup low-sodium chicken broth
- Fresh cilantro (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, cover chicken breasts with water or chicken broth, boil, then simmer for about 20 minutes until cooked.
- Shred the chicken and mix with garlic, salt, pepper, and green chiles.
- In a bowl, whisk together sour cream and reserved chicken broth until smooth.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a baking dish.
- Pour the creamy sauce over the enchiladas and top with shredded cheese.
- Bake for 25-30 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 360
- Sugar: 3g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg