Chicken Enchiladas With Sour Cream Sauce And Chile Con Queso
Juicy shredded chicken wrapped in corn tortillas, topped with a rich sour cream sauce and Chile con Queso, creating a flavorful, creamy Mexican-inspired dish. Perfect for family dinners or gatherings, it combines bold spices with fresh ingredients for a satisfying meal everyone will enjoy.
Ingredients
- 2 Tbsp. olive oil
- 1 tsp. chopped garlic ⓘ
- 1 Tbsp. fresh cilantro ⓘ
- 1/2 tsp. dried thyme ⓘ
- 1 small can chopped green chiles, drained ⓘ
- 4 c. cooked and shredded chicken ⓘ
- salt and pepper to taste ⓘ
- 8 corn tortillas ⓘ
- 1 c. chopped yellow onion ⓘ
- 1 1/2 c. diced Roma tomatoes ⓘ
- 1/2 tsp. dried marjoram ⓘ
- 1/2 tsp. dried oregano ⓘ
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped yellow onion and chopped garlic; sauté until the onion is translucent, about 5 minutes.
- Stir in diced Roma tomatoes, cooked shredded chicken, dried thyme, dried marjoram, dried oregano, drained chopped green chiles, salt, and pepper. Cook for another 5 minutes, then set aside.
- While the filling cools slightly, warm corn tortillas to make them pliable.
- Fill each tortilla with the chicken mixture, roll up, and place seam-side down in a baking dish.
- Prepare Sour Cream Sauce and Chile con Queso according to your preferred recipes.
- Pour the sauces over the assembled enchiladas, then bake at 375°F (190°C) for 15-20 minutes until heated through and bubbly.
- Serve hot, garnished with fresh cilantro if desired.
Tips & Substitutions
For a creamier filling, consider adding cream cheese or sour cream to the chicken mixture. If you want a bit of heat, include diced jalapeños or a sprinkle of cayenne pepper. You can substitute shredded rotisserie chicken for convenience. To make the dish gluten-free, use corn tortillas labeled as such. This recipe pairs beautifully with Spiced Black Beans for a complete meal.
Serving Suggestions
Serve the enchiladas hot, garnished with fresh cilantro and a dollop of sour cream. They pair well with a side of Mexican rice or a fresh salad. For added flavor, offer sliced avocados and lime wedges on the side. These enchiladas also make a great main course for a casual gathering, alongside other Mexican recipes.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes, covered with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas With Sour Cream Sauce And Chile Con Queso contains roughly 491 calories, with 18g protein, 95g carbohydrates, and 11g fat. It is an excellent source of vitamin C (223% of the Daily Value), iron (188% of the Daily Value), and dietary fiber (104% of the Daily Value). It also contributes 29g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance and assemble them in the baking dish. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the wrap and add a few extra minutes to the cooking time.
What can I use instead of corn tortillas?
If you prefer, you can use flour tortillas or whole wheat tortillas as an alternative to corn. Just keep in mind that the texture and flavor will be slightly different. Flour tortillas are larger and may hold more filling, while corn tortillas provide a more authentic flavor.
Can I freeze the enchiladas?
Absolutely! To freeze, assemble the enchiladas without baking, then cover tightly with foil or plastic wrap. They can be frozen for up to 3 months. To bake from frozen, preheat the oven to 375°F (190°C) and bake for about 30-40 minutes, or until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).