Sour Cream Chicken Enchiladas
Easy Sour Cream Chicken Enchiladas offer a delightful combination of creamy, cheesy goodness and savory flavors, making them a perfect quick dinner option for busy weeknights.
Ingredients
For the filling
- 2 cups cooked shredded chicken Juicy and tender, this serves as the heart of the dish.
- 2 cups shredded Monterey Jack cheese, divided Creamy and melty, a staple in enchiladas.
- 1/2 teaspoon chili powder Optional, adds a subtle kick.
- 6 pieces flour tortillas Soft and pliable for filling.
For the sauce
- 3 tablespoons butter Provides richness.
- 3 tablespoons all-purpose flour Used to create a roux.
- 2 cups chicken broth Flavorful base for the sauce.
- 1 cup sour cream Adds creaminess to the enchiladas.
- 4 oz diced green chiles Adds heat and flavor.
- 1 teaspoon dried cilantro Brightens the dish.
- 1/2 teaspoon onion powder Contributes a savory essence.
- 1/2 teaspoon garlic powder Adds earthy flavor.
- 1/4 teaspoon black pepper Provides mild warmth.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a large bowl, combine the shredded chicken, optional chili powder, and 1 cup of shredded Monterey Jack cheese. Mix well.
- Spoon the chicken mixture into each flour tortilla, rolling them tightly and placing seam-side down in the prepared baking dish.
Sauce Preparation
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about one minute.
- Slowly whisk in the chicken broth until thickened. Remove from heat and stir in the sour cream, diced green chiles, cilantro, onion powder, garlic powder, and black pepper.
Assembly and Baking
- Pour the sauce generously over the enchiladas, ensuring they are fully coated. Top with remaining shredded cheese.
- Place the dish in the oven and bake for 20-22 minutes, or until bubbly and golden. Broil for an additional 2-3 minutes for a beautifully browned top if desired.
Notes
For added flavor, consider marinating the shredded chicken in lime juice and spices before cooking. Substitute with pepper Jack cheese for spicier enchiladas. Fresh cilantro makes a great topping.