Sour Cream Chicken Enchiladas
A tasty sour cream sauce studded with green chiles and a delicious blend of spices graces these Sour Cream Chicken Enchiladas. They are a quick and easy, super crave-worthy dinner idea!
Servings: 4
Calories: 687kcal
Ingredients
- 3 cups shredded rotisserie chicken
- 10 ounces RoTel tomatoes drained
- 2 cups shredded Monterey Jack cheese divided
- 1 cup shredded sharp cheddar cheese
- ¼ teaspoon all-purpose seasoning, or more to taste (like Lawry's Seasoned Salt)
- 8 (8-inch) corn/flour or corn/wheat blend tortillas (like La Tortilla Factory or Dan Pancho)
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1½ teaspoons cumin
- 1 teaspoon coriander
- ¼ teaspoon salt
- freshly ground black pepper to taste
- 1 cup sour cream (I use light)
- 4 ounce can diced green chiles drained
For Garnish
- thinly sliced green onion, cilantro
For Serving
- sliced avocado, hot sauce (like Cholula), chopped fresh tomatoes
Instructions
- Preheat oven to 400 degrees F.
- Combine the chicken, drained Ro-Tel tomatoes, 1 cup Monterey Jack cheese, all of the cheddar cheese, and all-purpose seasoning in a large mixing bowl. Set aside.
- Melt butter in a medium saucepan. Whisk in the flour to make a roux, stir and cook until bubbly then slowly add the chicken broth, whisking constantly, until smooth and thickened. Bring to a low boil, whisking frequently. Whisk in the cumin, coriander, salt and a little freshly ground black pepper. Remove the pan from the heat and stir in the sour cream and green chiles.
- Add ½ cup of the sour cream sauce to the chicken mixture and toss to combine well.
- Add a scant 1 cup of sauce to the bottom of the baking dish and spread it around. Divide the chicken mixture evenly between tortillas (about ½ cup per tortilla). Roll them up and place them seam-side down in the baking dish. Pour the remaining sauce evenly over enchiladas. Top with the remaining Monterey Jack cheese.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and continue to bake for an additional 5 to 10 minutes, or until the sauce is bubbly and cheese has melted. Remove the pan from the oven and let it rest for 5 minutes.
- Garnish with green onions and cilantro and serve with chopped tomatoes, sliced avocado, and hot sauce (optional).
Nutrition
Serving: 2enchiladas | Calories: 687kcal | Carbohydrates: 40g | Protein: 30g | Fat: 47g | Saturated Fat: 28g | Cholesterol: 131mg | Sodium: 1091mg | Potassium: 572mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1379IU | Vitamin C: 17mg | Calcium: 796mg | Iron: 3mg