Description
Creamy sour cream chicken enchiladas baked with cheese and green chiles. A quick and comforting Tex-Mex dinner perfect for busy nights or gatherings.
Ingredients
Scale
- 1 lb cooked shredded chicken
- 1 onion finely chopped
- 1 tablespoon vegetable oil
- 8–10 tortillas warmed
- 1 1/2 cups shredded Mexican cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 15 oz chicken broth
- 1 cup sour cream
- 4 oz diced green chiles
Instructions
- Heat oil in a skillet and cook chicken with onion until warm and tender
- Warm tortillas until soft and pliable
- Fill each tortilla with chicken mixture and cheese then roll tightly
- Place seam-side down in a greased baking dish
- Melt butter in a saucepan and whisk in flour cooking for 2 minutes
- Slowly whisk in chicken broth and cook until thickened
- Remove from heat and stir in sour cream and green chiles
- Pour sauce over enchiladas and top with remaining cheese
- Bake at 400°F for 20 minutes until bubbly and melted
Notes
- Assemble ahead up to 24 hours and add sauce before baking
- Freeze up to 2 months before or after baking
- Use corn tortillas for traditional texture or flour for softer results
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 579
- Sugar: 5
- Sodium: 944
- Fat: 40
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 29
- Fiber: 2
- Protein: 26
- Cholesterol: 124