Sour Cream Chicken Enchiladas Recipe

Posted by
Rate It!
Sour Cream Chicken Enchiladas
Add your photo!
Ingredients
15
Count
Nutrition
722
Calories
Total time
80
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. In a large skillet on medium high heat, add shredded chicken, diced tomatoes, green chilies, minced garlic; cook for 7- 10 minutes, until you see the tomatoes breaking down. Add in cumin, chili powder, and flour; cook for 2 minutes, stirring constantly and getting the spices mixed well over the chicken. Pour in chicken broth, stir in well.
  2. Chicken filling at this point should have enough liquid to stir easily, but NOT be soupy. (It's just like when you're seasoning taco meat, the liquid is there to help the spices adhere to the meat.) REDUCE HEAT to medium low. Continue to cook until meat has thickened and almost dry, stirring regularly, about 20-30 minutes. Remove from heat.
  3. DO AHEAD TIP.
  4. At this point, you could easily move the chicken filling to an airtight container and store in the refrigerator up to three days. I like to refrigerate overnight to get a better flavor when I'm rolling tamales and enchiladas.
  5. Back to the enchiladas!
  6. Prep your work area for assembly.
  7. Spray the casserole dish with nonstick cooking spray. Use a tray or large sheet pan to work on; it's easier to clean up. Take one tortilla and fill with meat filling across the bottom of tortilla, as seen in picture above. Depending on the size of the tortillas, the amount of meat will vary. I, personally, like meaty enchiladas, so I fill'er up! As you can see from the pictures. Once you've filled the casserole dish, set it aside.
  8. Preheat oven to 375F degrees.
  9. It's time to make the sour cream sauce!
  10. In a medium sauce pan on medium heat, melt the butter and add flour. Whisking flour constantly; cook for 2 minutes. Gradually whisk in chicken broth and bring to a boil, whisking frequently. Remove from heat; stir in sour cream; pour sauce evenly over chicken enchiladas. Top with Monterey Jack cheese. BAKE uncovered 25 minutes.
  11. Cover the second casserole dish with heavy foil and freeze to eat later. When you're ready to eat it; thaw enchiladas. Heat oven to 350F degrees and reheat for up to 40 minutes, or until hot. I recommend keeping the foil cover on the baking dish.
  12. It's truly worth all the effort to make your own sour cream chicken enchiladas. Your family will really feel special when they taste them.
  13. My good friend, Ben over at What's makes The Perfect Mexican Rice go to with these enchiladas.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 721.54 Kcal (3021 kJ)
Calories from fat 349.76 Kcal
% Daily Value*
Total Fat 38.86g 60%
Cholesterol 92.24mg 31%
Sodium 2190.53mg 91%
Potassium 719.23mg 15%
Total Carbs 67.22g 22%
Sugars 1.27g 5%
Dietary Fiber 5.45g 22%
Protein 25.58g 51%
Vitamin C 49mg 82%
Vitamin A 0.5mg 15%
Iron 5.4mg 30%
Calcium 417.4mg 42%
Amount Per 100 g
Calories 158.63 Kcal (664 kJ)
Calories from fat 76.9 Kcal
% Daily Value*
Total Fat 8.54g 60%
Cholesterol 20.28mg 31%
Sodium 481.6mg 91%
Potassium 158.13mg 15%
Total Carbs 14.78g 22%
Sugars 0.28g 5%
Dietary Fiber 1.2g 22%
Protein 5.62g 51%
Vitamin C 10.8mg 82%
Vitamin A 0.1mg 15%
Iron 1.2mg 30%
Calcium 91.8mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 16.9
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top