Description

Chicken Enchiladas with Sour Cream Sauce is a delightful dish that brings the flavors of Mexico right to your table. Tender shredded chicken is enveloped in soft flour tortillas and bathed in a creamy, tangy sour cream sauce, creating a comforting meal perfect for family gatherings or cozy nights at home. This recipe is easy to follow and guarantees delicious results every time. Serve these enchiladas hot, garnished with fresh cilantro for an impressive presentation that will leave everyone asking for seconds.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1 lb)
3 cloves fresh garlic, minced
8 medium flour tortillas
1 cup full-fat sour cream
2 cups shredded Mexican blend cheese
1 can (10.5 oz) cream of chicken soup
1 cup low-sodium chicken broth

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C).
In a large pot, cover the chicken breasts with water and bring to a boil. Cook for 15–20 minutes until no longer pink inside. Shred the chicken.
In a mixing bowl, combine shredded chicken, minced garlic, and half of the shredded cheese.
In another bowl, whisk together sour cream, cream of chicken soup, and chicken broth until smooth.
Spread some sauce on the bottom of a baking dish. Fill each tortilla with about two tablespoons of chicken mixture, roll tightly, and place seam-side down in the dish.
Pour remaining sauce over the rolled enchiladas and sprinkle with remaining cheese. Bake uncovered for 25–30 minutes until bubbly and golden brown.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada (200g)
Calories: 380
Sugar: 3g
Sodium: 780mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 75mg