Description
Chicken Enchiladas with Sour Cream White Sauce are a comforting and indulgent dish that transforms any meal into a festive occasion. Tender, shredded chicken is wrapped in warm tortillas and drenched in a rich, creamy sour cream sauce, creating a flavor profile that’s both satisfying and unforgettable. Ideal for weeknight dinners or special gatherings, this recipe is simple enough for novice cooks while delivering restaurant-quality results.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 6 large flour tortillas
- 1 cup full-fat sour cream
- 1 ½ cups shredded Cheddar or Monterey Jack cheese
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 tsp ground cumin
- 1 tsp smoked paprika
Instructions
- Preheat the oven to 375°F (190°C). In a skillet over medium heat, sauté minced garlic in oil until fragrant. Add seasoned chicken breasts; cook until no longer pink. Shred the chicken.
- In a bowl, mix shredded chicken with green chiles and half of the cheese.
- For the sauce, melt butter in a saucepan over medium heat; whisk in flour until golden brown. Gradually add chicken broth, stirring to avoid lumps. Simmer until thickened.
- Stir in sour cream and spices.
- Spoon filling into each tortilla, roll tightly, and place seam-side down in a greased baking dish. Pour sauce over enchiladas and top with remaining cheese.
- Cover with foil and bake for 20 minutes; uncover and bake for an additional 10 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 220g)
- Calories: 420
- Sugar: 2g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg