Chicken Enchiladas with Sour Cream White Sauce
Chicken Enchiladas with Sour Cream White Sauce are a comforting and flavorful dish that brings the best of Mexican cuisine into your home. Tender shredded chicken is wrapped in soft tortillas and generously coated with a rich, creamy sour cream sauce, resulting in a delightful explosion of flavors. Perfect for family dinners or gatherings, this easy-to-make recipe is sure to impress and create lasting memories.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 corn or flour tortillas
- 3 cloves fresh garlic, minced
- 1 cup full-fat sour cream
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 2 cups low-sodium chicken broth
- ⅓ cup all-purpose flour
- Cooking spray
Instructions
- Preheat your oven to 350°F (175°C) and coat a baking dish with cooking spray.
- Boil the chicken breasts in water for 15-20 minutes until cooked through, then shred.
- In a saucepan over medium heat, melt butter and sauté garlic until fragrant. Stir in flour to form a roux, then gradually whisk in chicken broth. Add sour cream and mix until smooth.
- Fill each tortilla with shredded chicken, drizzle with sauce, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas and sprinkle cheese on top.
- Bake for 25-30 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 2 enchiladas (250g)
- Calories: 490
- Sugar: 3g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg