Creamy Chicken Enchiladas

Sour Cream Chicken Enchiladas Recipe

Description:

Indulge in the zesty flavors of these Sour Cream Chicken Enchiladas, a delightful Mexican-inspired dish that’s perfect for a weeknight dinner. With tender chicken, mild green chilies, creamy sour cream, and gooey cheese wrapped in warm flour tortillas, this recipe is sure to become a family favorite!

• Cook Time: 30 minutes
• Prep Time: 1 hour
• Total Time: 1 hour 30 minutes
• Rating: ⭐⭐⭐⭐⭐ (5/5) from 11 reviews
• Calories: 1023.1 per serving
• Servings: 4-6

Ingredients:

• 6 boneless skinless chicken breast halves
• 2 mild green chilies
• 2 cans cream of chicken soup
• 10 flour tortillas
• 8 ounces sour cream
• 2-4 cups shredded cheese (such as cheddar or Monterey Jack)

Instructions:

1. Boil Chicken and Save Broth:

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   • In a large pot, add the chicken breasts and cover with water.
   • Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 20 minutes.
   • Remove chicken from pot and set aside to cool. Reserve the chicken broth for later use.

2. Prepare Chicken:

   • Once cooled, dice the chicken into small pieces and set aside.

3. Prepare Sauce:

   • In a separate pot, combine the cream of chicken soup, sour cream, diced green chilies, and 1 1/2 cups of the reserved chicken broth.
   • Bring the mixture to a boil, then remove from heat.

4. Assemble Enchiladas:

   • Preheat the oven to 400°F (200°C).
   • Dip one tortilla into the reserved chicken broth, then into the soup mixture, ensuring the whole tortilla is covered.
   • Lay the tortilla flat and spoon some diced chicken and shredded cheese down the middle.
   • Roll up the tortilla and place it seam side down in a large baking dish.
   • Repeat this process with the remaining tortillas and filling until the baking dish is filled.

5. Bake:

   • Once all the enchiladas are assembled, pour any remaining soup mixture over the top.
   • Sprinkle the remaining shredded cheese evenly over the top of the enchiladas.
   • Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

6. Serve:

   • Remove the enchiladas from the oven and let them cool for 10 minutes before serving.
   • Garnish with chopped cilantro, sliced jalapeños, or a dollop of sour cream if desired.
   • Enjoy these delicious Sour Cream Chicken Enchiladas with your favorite Mexican sides like rice, beans, or a fresh salad.

Tips:

• To save time, you can use pre-cooked rotisserie chicken instead of boiling your own chicken breasts.
• Customize the filling by adding ingredients like black beans, corn, or diced tomatoes for extra flavor and texture.
• If you prefer spicier enchiladas, use hot green chilies or add some chopped jalapeños to the filling mixture.
• These enchiladas can be made ahead of time and refrigerated or frozen before baking. Simply thaw and bake when ready to enjoy.

Nutrition Information:

• Calories: 1023.1
• Fat: 39.6g
  • Saturated Fat: 16.6g
• Cholesterol: 118.2mg
• Sodium: 2336mg
• Carbohydrates: 109.7g
  • Fiber: 5.9g
  • Sugar: 4.3g
• Protein: 54.1g

These Sour Cream Chicken Enchiladas are a crowd-pleasing dish that’s perfect for any occasion, from busy weeknights to special gatherings. Serve them up with your favorite toppings and sides for a meal that’s sure to satisfy everyone at the table! 🌮🍽️