Delicious Sour Cream Chicken Enchiladas
Indulge in the creamy comfort of Sour Cream Chicken Enchiladas, where tender chicken is enveloped in warm tortillas and drizzled with zesty green enchilada sauce. This easy-to-make dish brings together savory flavors and a delightful texture, making it perfect for family dinners or gatherings. With just a handful of ingredients and simple steps, you can create an unforgettable meal that will leave your loved ones asking for seconds!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4 (8 enchiladas) 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 1 cup full-fat sour cream
- 2 cups shredded Monterey Jack cheese
- 1 can (10 oz) green enchilada sauce
- 8 corn or flour tortillas
- 1 cup diced onions (about 1 medium onion)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan over medium heat, cook chicken until it reaches an internal temperature of 165°F (75°C). Shred the chicken once cooled.
- Sauté diced onions in a skillet until soft. Add cumin and chili powder, cooking until fragrant.
- In a mixing bowl, combine shredded chicken, sautéed onions, sour cream, half of the cheese, salt, and pepper; mix well.
- Spoon filling onto each tortilla and roll tightly. Place seam-side down in a baking dish with a layer of enchilada sauce at the bottom.
- Pour remaining sauce over rolled tortillas and top with remaining cheese.
- Bake for about 25 minutes or until cheese is bubbly and golden brown.
Nutrition
- Serving Size: 2 enchiladas (approx. 250g)
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg