Description
These Sour Cream Chicken Enchiladas are a creamy, cheesy comfort-food favorite loaded with seasoned chicken and topped with a tangy sour cream and green chile sauce. A simple, satisfying dish perfect for weeknight dinners or meal prep!
Ingredients
2 tbsp olive oil
1 lb boneless, skinless chicken breasts
1 tbsp ground cumin
Salt and pepper, to taste
8 flour tortillas
2 cups shredded Colby Jack cheese, divided
4 tbsp butter
4 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
Diced green chiles or jalapeños, to taste
Instructions
Warm olive oil in a sauté pan over medium heat. Dice the chicken into bite-sized pieces, season with cumin, salt, and pepper, and cook until golden and fully done.
Soften the tortillas by microwaving them for 30 to 60 seconds until they’re flexible and easy to roll.
Spoon about 2 tablespoons of the cooked chicken and 2 tablespoons of shredded cheese into each tortilla. Roll them up tightly and arrange seam-side down in a greased baking dish.
In a small saucepan, melt butter over medium heat. Whisk in the flour to form a roux. Slowly pour in the chicken broth, whisking constantly until smooth and lump-free. Remove from heat.
Stir the sour cream and chopped green chiles or jalapeños into the sauce, then season with salt and pepper to your liking.
Pour the sauce over the enchiladas and sprinkle with the remaining shredded cheese.
Bake in a preheated 400°F oven for 20 minutes, or until the cheese is melted and the sauce is bubbly.
Notes
For extra heat, use pepper jack cheese or add jalapeños to the filling.
Substitute Greek yogurt for sour cream for a lighter option.
Freezer-friendly: assemble, wrap tightly, and freeze before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 413
- Sugar: 2g
- Carbohydrates: 44g
- Protein: 22g