Description
Chicken Enchiladas with Sour Cream Sauce are the ultimate comfort food, featuring tender chicken wrapped in soft tortillas and drenched in a creamy, tangy sauce.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 8 flour or corn tortillas
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 1 cup sour cream
- 1 (4 oz) can green chiles
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup diced tomatoes (canned or fresh)
- 1 medium onion, diced
- Cilantro (optional)
Instructions
- Preheat oven to 350°F (175°C) and spray a 9×13 inch baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper. In a large skillet over medium heat, cook chicken until golden brown on both sides (about 6-7 minutes each side). Remove from heat and shred using two forks.
- In the same skillet, sauté diced onions and minced garlic until translucent.
- In a bowl, mix shredded chicken, green chiles, diced tomatoes, cumin, chili powder, half of the cheese, and salt until well combined.
- Spoon about ¼ cup of filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Mix sour cream with reserved salsa or additional diced tomatoes for moisture; pour over enchiladas.
- Top with remaining cheese and bake for 20-25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg