Sour Cream Chicken Enchilada
Sour Cream Chicken Enchiladas offer a creamy, flavorful twist on traditional Mexican cuisine. Tender chicken wrapped in tortillas, topped with a rich sauce and melting cheese, make this dish perfect for comforting family dinners or gatherings with friends. The mild heat from green chilies adds a delightful kick.
Ingredients
- 1 chicken, boiled tender and deboned ⓘ
- 2 cans mild green chilies, chopped ⓘ
- 10 to 12 flour tortillas ⓘ
- 1 medium onion, chopped ⓘ
- 1 tsp. salt
- 1 tsp. cumin ⓘ
- 4 Tbsp. cooking oil ⓘ
- chicken broth ⓘ
- 1 can cream of chicken soup ⓘ
- 8 to 10 oz. Monterey Jack cheese, grated ⓘ
- 1 c. sour cream ⓘ
- picante sauce ⓘ
Instructions
- Saute chopped onions in cooking oil until translucent.
- Add chopped green chilies, chicken broth, cooked chicken, salt, and cumin; heat until hot.
- In a separate bowl, mix cream of chicken soup, sour cream, and picante sauce to make the sauce.
- Take about 2 tablespoons of the chicken mixture and roll it up in a tortilla.
- Place the rolled tortillas in a buttered baking dish.
- Pour the sauce over the assembled enchiladas.
- Sprinkle grated Monterey Jack cheese over the top.
- Create a strip of picante sauce on top for garnish.
- Cover and bake at 300°F for about 30 minutes or until bubbling.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese to the sauce mixture. If you're short on time, rotisserie chicken works as a great substitute for boiled chicken. You can also use corn tortillas instead of flour for a gluten-free option. Don't forget to adjust the level of picante sauce based on your spice preference for a milder or hotter dish.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh salad for a complete meal. They pair beautifully with Six-Layer Mexican Casserole for a Tex-Mex feast. Add some guacamole or salsa on the side for extra flavor. A dollop of sour cream on top just before serving can also enhance the dish.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F for about 15-20 minutes until heated through. You can also microwave them for quicker reheating, but be mindful not to overcook to keep the tortillas from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Chicken Enchilada contains roughly 555 calories, with 25g protein, 60g carbohydrates, and 33g fat. It is an excellent source of iron (222% of the Daily Value), calcium (78% of the Daily Value), and protein (49% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1750mg per serving (76% 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 in advance?
Yes, you can assemble the enchiladas a day ahead and store them in the refrigerator before baking. Just cover them tightly with foil to prevent drying out. When ready to bake, you may need to add a few extra minutes to the cooking time since they will be cold.
What can I use instead of Monterey Jack cheese?
If you don't have Monterey Jack cheese, you can substitute it with cheddar cheese or a Mexican blend cheese. Both will melt well and add a delicious flavor to the enchiladas. If you're looking for a lighter option, consider using reduced-fat cheese.
Can I freeze the enchiladas?
Yes, these enchiladas freeze well! After assembling them, cover tightly and freeze before baking. To use, thaw in the refrigerator overnight and then bake as directed. If baking from frozen, increase the baking time to about 45-60 minutes, covering with foil to prevent over-browning.
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).