Description
Tender shredded chicken wrapped in tortillas, baked in a creamy, tangy sour cream white sauce and melted cheese—a comforting spin on classic enchiladas.
Ingredients
- 2 cups shredded cooked chicken (rotisserie or poached)
- 6 corn or flour tortillas
- 1 tbsp olive oil or cooking spray
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup sour cream
- 1 tsp ground cumin
- 1 tsp chili powder or paprika
- Salt and freshly ground black pepper to taste
- 1 cup grated Monterey Jack or cheddar cheese (plus extra for topping)
- Fresh cilantro, chopped (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly warm tortillas in a skillet with oil or spray to make them pliable.
- In a saucepan over medium heat, melt butter and sauté onion and garlic until soft and fragrant.
- Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth until smooth and thickened.
- Stir in sour cream, cumin, chili powder, salt, and pepper until creamy and well combined.
- Remove from heat and stir in half the shredded chicken and some cheese.
- Spoon filling into center of each tortilla, roll up, and place seam-side down in a baking dish.
- Pour remaining sauce over enchiladas and top with extra cheese.
- Bake 20–25 minutes until sauce bubbles and cheese melts. Broil 1–2 minutes for golden topping, if desired.
- Sprinkle with chopped cilantro, let rest a few minutes, then serve.
Notes
- Mix in black beans or corn with the chicken for extra texture.
- Use corn tortillas to make the dish gluten-free.
- Add green chiles or jalapeños for a spicy kick.
- Stir in spinach or bell peppers into the filling for more veggies.
- Swap sour cream with Greek yogurt for a tangier, lighter sauce.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
