Description
These Chicken Enchiladas with Sour Cream White Sauce are a perfect blend of creamy and savory flavors. Ideal for family dinners or gatherings, this dish is sure to impress with its rich taste and delightful texture.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 small flour tortillas
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen corn kernels
- 1 cup diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until softened, about 3 minutes.
- Stir in the corn, green chilies, cumin, chili powder, salt, and pepper. Cook for another 2 minutes.
- Mix in the shredded chicken and half of the sour cream. Remove from heat.
- Spread a small amount of chicken broth in the bottom of a baking dish. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
- Combine the remaining sour cream and chicken broth in a bowl, then pour over the rolled tortillas.
- Sprinkle with Monterey Jack and Parmesan cheeses.
- Bake for 25-30 minutes, or until the cheese is bubbly and lightly browned.
Notes
- You can substitute Greek yogurt for sour cream for a healthier option.
- Add a bit of hot sauce to the filling for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sodium: 700mg
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g