Chicken Enchiladas with Sour Cream White Sauce
Indulge in the comfort of Chicken Enchiladas with Sour Cream White Sauce, a delightful dish that wraps tender shredded chicken and zesty green chiles in soft flour tortillas, all smothered in a rich and creamy sour cream sauce. Perfect for family dinners or cozy nights, this recipe is easy to prepare and bursting with flavor, making it a guaranteed crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 8 large flour tortillas
- 2 cups shredded Monterey Jack and Cheddar cheese blend
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 can (4 oz) diced green chiles
- 1 cup low-sodium chicken broth
- 1 tsp garlic powder
Instructions
- Preheat oven to 350°F (175°C) and spray a baking dish with nonstick cooking spray.
- Boil chicken breasts in water or broth for about 15-20 minutes until cooked through. Shred the chicken using two forks.
- In a bowl, mix sour cream, cream of chicken soup, garlic powder, and chicken broth until smooth. Stir in green chiles.
- Place shredded chicken and a sprinkle of cheese in each tortilla. Roll tightly and place seam-side down in the baking dish.
- Pour the prepared sauce over the enchiladas and cover with foil. Bake for 20 minutes, then uncover and add extra cheese on top for an additional 5 minutes until bubbly.
Nutrition
- Serving Size: 1 enchilada
- Calories: 408
- Sugar: 3g
- Sodium: 770mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 86mg
Keywords: - Use freshly shredded cheese for better melting. - Customize by adding sautéed vegetables or swapping chicken for beef or beans. - Store leftovers in an airtight container for up to three days; reheat in the oven for best results.