Comforting Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce

Delicious shredded chicken enchiladas enveloped in cheesy sour cream sauce, perfect for comforting meals.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 enchiladas

Course: Chicken

Cuisine: Mexican

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 tablespoons Unsalted Butter Substitute with olive oil for a lighter option.
1 medium Finely Chopped Onion Yellow or white onions are best.
1 tablespoon Chili Powder Adjust according to taste.
1 teaspoon Garlic Powder Fresh garlic can be used.
1 teaspoon Cumin Omit for a milder dish.
1 cup Chicken Broth Low-sodium preferred.
½ cup Salsa Verde Substitute with green chiles if necessary.
1 chipotle Chipotle Pepper in Adobo Use less for milder flavor.
4 ounces Whipped Cream Cheese Regular cream cheese can also be used.
2 cups Shredded Chicken Cooked, ideally rotisserie.
to taste teaspoon Salt

For the Sauce

2 tablespoons All-Purpose Flour Substitute with cornstarch for a gluten-free option.
1 cup Shredded Monterey or Pepper Jack Cheese Choose based on desired spice level.
½ cup Sour Cream Greek yogurt can be used as a lighter alternative.

For the Enchiladas

6 6-inch Flour Tortillas Swap with corn tortillas for gluten-free.
optional Chopped Cilantro or Green Onions For garnish.

Equipment

Large Skillet
medium saucepan
9x13 inch baking dish

Method

Step 1: Make the Chicken Filling

Melt butter in a large skillet over medium heat. Add onions and sauté for 3–4 minutes until softened. Stir in chili powder, garlic powder, and cumin for 1 minute. Add chicken broth, salsa verde, whipped cream cheese, chipotle pepper, and shredded chicken, cooking for another 2–3 minutes until heated through.

Step 2: Prepare the Sour Cream Sauce

Melt butter in a medium saucepan over medium heat. Whisk in flour until smooth, cooking for 1 minute. Gradually add chicken broth while whisking until thickened, about 4–5 minutes. Remove from heat and stir in cheese and sour cream, seasoning with salt.

Step 3: Assemble Enchiladas

Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a baking dish. Lay out a tortilla, spoon filling, roll tightly, and place seam-side down. Repeat with remaining tortillas, pour sauce over enchiladas.

Step 4: Bake and Serve

Bake enchiladas uncovered for about 15 minutes until bubbly and cheese is melted. Let cool for a few minutes and garnish with cilantro or green onions.

Nutrition

Serving: 1enchiladaCalories: 380kcalCarbohydrates: 32gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 780mgPotassium: 390mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

For extra creaminess, consider adding more whipped cream cheese to the filling. Warm tortillas briefly to make them pliable.

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