Chicken Enchiladas with Sour Cream White Sauce
Chicken Enchiladas with Sour Cream White Sauce are a comforting delight that brings joy to any table. Soft tortillas embrace tender, shredded chicken, all enveloped in a rich and creamy sour cream sauce that will leave everyone craving more. Perfect for busy weeknights or special occasions, this dish is not just a meal; it’s a celebration of flavors and memories.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 8 medium flour tortillas
- 1 cup full-fat sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 1 tsp ground cumin
- 1 tsp chili powder
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, cook seasoned chicken until golden brown, about 6-7 minutes per side. Remove from heat and shred into bite-sized pieces.
- In a saucepan, melt butter and sauté minced garlic until fragrant. Whisk in flour, then gradually add sour cream and chicken broth until smooth. Stir in cumin and chili powder.
- Spread sauce at the bottom of a baking dish, fill each tortilla with shredded chicken, roll tightly, and place seam-side down in the dish. Drizzle more sauce over the top.
- Top with cheese and bake for 20-25 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg