Description
Sour cream chicken enchiladas bring together tender shredded chicken wrapped in tortillas and smothered in a tangy cream sauce that makes weeknight dinners feel special. Your family gets a comforting, satisfying meal that comes together quickly and tastes like you spent hours in the kitchen.
Ingredients
Scale
Protein and Base:
- 3 cups shredded chicken
- 8 10 inch flour tortillas
Sauce and Dairy:
- 2 1/4 cups sour cream
- 3/4 cup chicken broth
- 1 cup shredded cheese
Seasonings and Vegetables:
- 1/2 cup minced onion
- 1/3 cup diced green chiles
- 3/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon chili powder
Instructions
- Heat your oven to 350°F so it’s ready when you need it.
- Combine 2 1/4 cups sour cream, 1/2 cup minced onion, 1/3 cup diced green chiles, 3/4 cup chicken broth, 3/4 teaspoon garlic powder, 1 teaspoon salt, and 1/4 to 1/2 teaspoon chili powder in a bowl, whisking until the mixture is completely smooth with no lumps.
- Place your 3 cups shredded chicken in a separate medium bowl.
- Pour roughly 1/3 of your sauce over the chicken and stir everything together so the chicken gets fully coated.
- Mix 1/2 cup shredded cheese into your chicken mixture, stirring until it’s evenly distributed.
- Spread a thin layer of the remaining sauce across the bottom of your 9×9 inch baking pan.
- Divide the chicken filling equally among your 8 flour tortillas by spooning it down the center of each one.
- Roll each tortilla tightly and place it seam-side down in your prepared pan, continuing with all eight tortillas.
- Pour the rest of your sauce over the rolled tortillas, making sure to get it into the gaps between them.
- Sprinkle the remaining 1/2 cup cheese on top.
- Cover your pan with aluminum foil and bake at 350°F for 30 minutes.
- Remove the foil and bake uncovered for another 10 minutes until the cheese on top is melted and slightly golden.
Notes
- The sour cream sauce comes together quickly, but make sure to whisk it smooth before mixing with your chicken so the enchiladas bake evenly.
- Warming your tortillas for a minute in the microwave makes them pliable and much easier to roll without cracking.
- Don’t skip spreading sauce on the bottom of the pan – it prevents the enchiladas from sticking and adds flavor to the bottom layer.
- These reheat beautifully in a 350°F oven covered with foil, so feel free to assemble them ahead and bake when you’re ready to eat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg