Description
These creamy, garlicky chicken enchiladas are filled with tender shredded chicken and topped with a tangy sour cream white sauce, perfect for any occasion.
Ingredients
Scale
- 8 tortillas
- 2 cups cooked chicken, shredded (about 10–12 oz / 280–340 g)
- 1 cup shredded cheese (Cheddar or Monterey Jack), plus extra for topping
- 1 cup sour cream
- 1 cup chicken broth
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, heat olive oil over medium heat. Stir in the flour and cook for about 1 minute to form a roux.
- Gradually whisk in the chicken broth, then add garlic powder, onion powder, salt, and pepper. Simmer and stir until the sauce thickens, about 2–3 minutes.
- Remove from heat and whisk in the sour cream until smooth. Adjust seasoning if necessary.
- Fill each tortilla with shredded chicken and a sprinkle of cheese, roll up, and place seam side down in a greased baking dish.
- Pour the sour cream sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake for 25–30 minutes, until bubbling and golden.
- Garnish with chopped cilantro before serving.
Notes
Can be refrigerated for up to 24 hours before baking. Enchiladas can also be frozen for up to 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 640
- Sugar: 5g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 11g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 80mg