Description
Dive into the delightful world of chicken enchiladas with sour cream sauce! This comforting dish features tender shredded chicken wrapped in warm flour tortillas, enveloped in a tangy and creamy sauce, and topped with gooey melted cheese. Perfect for family dinners or entertaining guests, these enchiladas are sure to impress and leave everyone asking for seconds!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 8 large flour tortillas
- 2 cups shredded Mexican blend cheese
- 1 cup low-sodium chicken broth
- 1 cup sour cream
- 1 medium chopped onion (preferably sweet)
- 2 tsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a skillet, heat olive oil over medium heat. Sauté chopped onions and garlic until translucent (about 4-5 minutes).
- Add chicken breasts, salt, pepper, chili powder, and cumin. Pour in chicken broth, cover, and cook for 15-20 minutes until chicken is cooked through.
- Once cooled slightly, shred the chicken using two forks.
- In a bowl, mix sour cream with remaining broth until smooth.
- Fill each tortilla with shredded chicken and drizzle some sauce before rolling tightly.
- Place rolled enchiladas seam-side down in the baking dish, top with remaining sauce and cheese.
- Bake for 20-25 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 380
- Sugar: 2g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg