Chicken Enchiladas with Sour Cream White Sauce
Indulge in creamy, cheesy chicken enchiladas wrapped in warm tortillas, perfect for family dinners or cozy nights in.
- 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
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 8 flour or corn tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 can (4 oz) green chiles
- 1 cup full-fat sour cream (or Greek yogurt)
- 1 cup low-sodium chicken broth
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly spray a baking dish with nonstick spray.
- Boil chicken breasts in salted water until fully cooked (about 20 minutes). Shred while warm using two forks.
- In a skillet over medium heat, add olive oil and sauté chopped onions until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute.
- In a mixing bowl, combine shredded chicken, sautéed onions and garlic, half of the shredded cheese, and green chiles. Stir to mix evenly.
- Spoon generous amounts of the chicken mixture into each tortilla and roll them up snugly. Place seam-side down in the baking dish.
- In another bowl, whisk together sour cream, chicken broth, salt, pepper, and remaining cheese until smooth.
- Pour the sauce over the enchiladas before baking.
- Bake for about 25 minutes or until bubbly and golden on top. Serve warm with extra sauce drizzled on top.
Nutrition
- Serving Size: 1 enchilada
- Calories: 370
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg