Chicken Enchiladas With Sour Cream
Creamy chicken enchiladas filled with tender chicken, melted Monterey Jack cheese, and savory green chilies, baked to perfection and served with sour cream and jalapenos for a flavorful meal.
Ingredients
Instructions
- Boil chicken breasts, debone, and reserve 1 cup of broth.
- Steam or microwave 18 corn tortillas until soft.
- Fill each tortilla with a mixture of boiled chicken, shredded cheese, and minced onion.
- Roll the filled tortillas and lay them in a well-greased 9 x 12-inch baking dish.
- Blend the can of green chilies, cream of chicken soup, chicken broth, and milk in a blender until smooth.
- Pour the blended sauce over the assembled enchiladas.
- Bake at 350°F for 35 to 40 minutes.
- Serve with jalapenos and sour cream.
Tips & Substitutions
To enhance flavor, consider marinating the chicken in lime juice and spices before boiling. If you're in a hurry, rotisserie chicken can be a great substitute for boiled chicken. For a spicier kick, add diced jalapenos to the filling or blended sauce. This dish can be made ahead of time and frozen for easy meal prep.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh salad for a complete meal. They pair beautifully with jalapenos and sour cream for added flavor. For a fun twist, consider offering a side of Sopa Xochitl (Zucchini Soup) to complement the dish. Enjoy with a refreshing drink like horchata.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions for quicker reheating, but the oven will keep the tortillas from getting too soft.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas With Sour Cream contains roughly 569 calories, with 14g protein, 69g carbohydrates, and 27g fat. It is an excellent source of iron (35% of the Daily Value), protein (29% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2960mg per serving (129% of the Daily Value).
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 use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer. However, corn tortillas are traditional and add a unique flavor and texture to the dish. If using flour tortillas, be mindful that they may be softer and less sturdy when baked.
How can I make this dish vegetarian?
To make vegetarian enchiladas, substitute the chicken with a mixture of sautéed vegetables like bell peppers, zucchini, and mushrooms. You can also use black beans or tofu for added protein. Ensure to use vegetable broth instead of chicken broth for the sauce.
What can I do with leftover filling?
Leftover filling can be used in various ways. Try using it in a salad, as a topping for nachos, or mixed into scrambled eggs for a hearty breakfast. You can also freeze the filling for future meals, making it a versatile option for quick dinners.
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).