Chicken Enchiladas with Sour Cream White Sauce
Indulge in the comforting delight of Chicken Enchiladas with Sour Cream White Sauce. This dish features tender, seasoned chicken wrapped in soft flour tortillas and smothered in a rich and creamy sauce. Perfect for family gatherings or a cozy weeknight dinner, these enchiladas are sure to impress with their layers of flavor and inviting aroma.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tbsp taco seasoning
- 6 flour tortillas
- 1 cup sour cream (full-fat)
- 1 cup low-sodium chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C) and spray a baking dish with nonstick spray.
- In a skillet over medium heat, heat olive oil. Add the chicken breasts seasoned with taco seasoning and cook until golden brown, about 6-8 minutes per side. Remove and shred when cooled.
- In the same skillet, sauté chopped onion and minced garlic until fragrant. Mix in the shredded chicken.
- In a bowl, combine sour cream and chicken broth until smooth to create the sauce.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the sour cream sauce over the enchiladas and sprinkle with both cheeses. Bake uncovered for 25-30 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg