Enchiladas With Sour Cream Sauce
Creamy enchiladas filled with tender chicken and melted cheese, topped with a flavorful sour cream sauce—perfect for comforting family dinners or casual gatherings.
Ingredients
- 2 large whole chicken breasts ⓘ
- 1 cup chopped onions ⓘ
- 1 clove garlic ⓘ
- 2 tablespoons butter or margarine ⓘ
- 1 (16 oz.) can chopped tomatoes ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1/4 cup chopped mild green chilies ⓘ
- 1 teaspoon sugar ⓘ
- 1 teaspoon ground cumin ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon oregano ⓘ
- 1/2 teaspoon basil ⓘ
- 12 corn tortillas ⓘ
- 2 cups grated Monterey Jack cheese ⓘ
- 1 1/2 cups sour cream ⓘ
Instructions
- Cut cooked chicken into 12 strips and sprinkle with salt to taste. Set aside.
- In a large skillet, sauté onions and garlic in butter until soft.
- Add chopped tomatoes, tomato sauce, green chilies, sugar, cumin, salt, oregano, and basil. Simmer for 20 minutes.
- Remove the cooked chicken from the sauce.
- Dip each tortilla in the sauce to coat.
- Place one piece of chicken on each tortilla and sprinkle with 2 tablespoons of grated cheese.
- Roll up the tortillas and place seam-side down in a 9 x 13-inch baking dish.
- Blend sour cream into the remaining sauce and pour over the rolled tortillas.
- Sprinkle the remaining cheese over the top.
- Bake at 350°F for 40 minutes until bubbly and golden.
Tips & Substitutions
For a twist, consider substituting shredded rotisserie chicken for the cooked chicken breasts to save time. If you're looking for a lighter version, use Greek yogurt instead of sour cream. For added flavor, you can toss in some diced bell peppers or corn into the filling. To enhance the dish, try adding a pinch of smoked paprika for a subtle smokiness.
Serving Suggestions
These enchiladas are delicious when served with a side of Maria'S Fiesta Rice for a complete meal. A fresh green salad or some guacamole can complement the richness of the sour cream sauce beautifully. For a fun twist, serve with a side of Chicken Enchilada Dip for an appetizer before the main dish.
Storage & Reheating
To store leftovers, place the enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions for 2-3 minutes, ensuring they are covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas With Sour Cream Sauce contains roughly 1390 calories, with 32g protein, 108g carbohydrates, and 95g fat. It is an excellent source of protein (63% of the Daily Value), iron (60% of the Daily Value), and dietary fiber (55% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 704mg per serving (31% 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 make these enchiladas vegetarian?
Yes, you can easily make these enchiladas vegetarian by substituting the chicken with sautéed vegetables like zucchini, bell peppers, and mushrooms. Additionally, you can add black beans for protein and texture, making a delicious meatless option that everyone will enjoy.
What can I use instead of Monterey Jack cheese?
If you don't have Monterey Jack cheese, you can substitute it with other cheese types like cheddar or pepper jack for a bit of heat. Both will melt well and offer a creamy texture to the enchiladas. Just keep in mind that the flavor profile will change slightly with the type of cheese used.
Can I freeze enchiladas for later?
Absolutely! To freeze, assemble the enchiladas and cover them tightly with foil or plastic wrap. They can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight, then bake as directed, adding a few extra minutes to the cooking time to ensure they're 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).