Description
Chicken Enchiladas Sour Cream is a delightful dish that combines tender chicken, zesty spices, and creamy sour cream, creating an unforgettable flavor experience. These enchiladas are wrapped in warm tortillas and topped with a rich sauce that tantalizes the taste buds. Perfect for family gatherings or weeknight dinners, they are not only easy to prepare but also visually stunning. Get ready to impress your guests with this comforting classic that will have everyone asking for the recipe!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 flour tortillas
- 1 cup full-fat sour cream
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 1 can (4 oz) green chiles, drained
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup low-sodium chicken broth
- 1 medium onion, chopped
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). In a large pot of salted boiling water, cook the chicken until no longer pink (15-20 minutes). Shred the chicken using two forks.
- In a skillet over medium heat, sauté chopped onion in olive oil until translucent. Mix shredded chicken with sautéed onions.
- In a bowl, combine sour cream, chicken broth, green chiles, cumin, garlic powder, onion powder, salt, and pepper; mix until smooth.
- Spread some sauce on the bottom of a baking dish. Fill each tortilla with the chicken mixture and cheese blend; roll tightly and place seam-side down in the dish.
- Pour remaining sauce over enchiladas and sprinkle extra cheese on top. Bake uncovered for 25-30 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg