Description
Mexican sour cream chicken enchiladas deliver comfort on a plate with creamy, zesty flavors. Cheese-covered tortillas filled with tender chicken promise a satisfying meal that delights home cooks and guests alike.
Ingredients
Scale
Main Ingredients:
- 1 pound cooked and shredded chicken
- 10 flour tortillas (10-inch)
- 8 ounces (226 grams) Monterey Jack cheese, shredded
Supporting Ingredients:
- 1 can (14.5 ounces or 411 grams) diced tomatoes, drained
- 1 can (4 ounces or 113 grams) diced green chiles
- 1 tablespoon taco seasoning
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 14.5 ounces (411 grams) chicken broth
Finishing Ingredients:
- 1 cup sour cream
Instructions
- Preheat the oven to 400°F and coat a 9×13 inch baking dish with cooking spray, ensuring even coverage for easy removal.
- Combine shredded chicken, diced tomatoes, green chiles, taco seasoning, and a portion of shredded cheese in a mixing bowl, blending ingredients thoroughly until well integrated.
- Create a creamy sauce by melting butter in a saucepan over medium-low heat, whisking in flour to form a smooth roux. Gradually incorporate chicken broth, stirring continuously until the mixture reaches a boil, then remove from heat and fold in sour cream until silky and uniform.
- Spread a thin layer of sauce across the bottom of the prepared baking dish to prevent tortillas from sticking and ensure even cooking.
- Fill each tortilla with a precise portion of the chicken mixture, rolling tightly and positioning seam-side down in the baking dish to maintain structural integrity.
- Generously drench the rolled enchiladas with remaining sauce, ensuring complete coverage, then sprinkle the reserved cheese evenly across the top for a golden, melted finish.
- Bake uncovered for approximately 20 minutes until the cheese becomes golden and bubbly, the sauce edges are gently simmering, and the tortilla edges develop a light, crisp browning.
Notes
- Choose rotisserie chicken for a quick time-saver and more flavorful filling that requires minimal prep work.
- Use whole wheat or low-carb tortillas to make this dish more diet-friendly and increase nutritional value.
- Add a dollop of Greek yogurt instead of sour cream for a protein-packed, lower-fat alternative that maintains creamy texture.
- Consider mixing in black beans or corn to boost vegetable content and create a more substantial, nutritionally balanced meal.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 90 mg