Sour Cream Chicken Enchiladas
Creamy Sour Cream Chicken Enchiladas made with corn tortillas, shredded chicken, and a homemade sour cream enchilada sauce. An easy weeknight dinner win!
Ingredients
Filling
- 1 pound chicken breasts cooked and shredded*
- 2 tablespoons olive oil
- ½ cup yellow or white onions small diced
- 2 cloves garlic cloves minced
- 2 tablespoons diced green chiles canned
- ½ cup pepperjack cheese shredded
- ¾ cup monterey jack cheese shredded
- 1 teaspoon granulated garlic
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon chipotle powder
- 1 teaspoon salt
- ½ teaspoon pepper
Sour Cream Sauce
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups chicken stock
- ¾ cup sour cream
- ¾ cup monterey jack cheese shredded
- ½ cup pepperjack cheese shredded
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- 3 tablespoons diced green chiles
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- For the filling: In a large bowl, combine the shredded chicken (see notes), diced chiles, pepperjack cheese, monterey jack cheese, and all of the spices. Set aside.
- In a saucepan over medium heat, add the 2 tablespoons of olive oil. Once hot, add in the diced onions and cook until tender. Stir in the garlic and cook for 30 seconds. Turn off the heat and transfer half of the onion garlic mixture to the bowl with the chicken, leaving as much oil in the saucepan as possible. Stir the chicken mixture to fully combine.
- For the sauce: Place the saucepan back over medium heat and stir in the flour to form a roux. Slowly whisk in the chicken stock until smooth. Stir in the sour cream and continue whisking until fully incorporated. Add the cheeses until melted, then season with the salt and cumin and stir in the diced green chiles.
- Warm the corn tortillas by wrapping them in a damp kitchen towel and microwaving in 30 second intervals until warm and pliable.
- Preheat the oven to 350°F. Pour enough enchilada sauce in a 9x13 baking dish to lightly coat the bottom.
- Fill and roll each tortilla with the chicken mixture and place seam side down in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with additional cheese if desired.
- Cover with foil and bake for 30 to 35 minutes. Remove the foil and continue baking for 5 minutes. Garnish with cilantro if desired. Enjoy!
Notes
* For the cooked chicken: You can either boil the chicken in water until fully cooked, then cool slightly and shred. Or, season the chicken with the filling spices and sear in a skillet over medium high heat with 2 tablespoons of oil until fully cooked. Cool slightly and shred.
Nutrition
Calories: 679kcalCarbohydrates: 16gProtein: 47gFat: 47gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 180mgSodium: 1891mgPotassium: 752mgFiber: 1gSugar: 4gVitamin A: 1497IUVitamin C: 9mgCalcium: 609mgIron: 3mg
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