Ingredients for Simply Sour Cream Chicken Enchiladas
- 1 1/2 lbs boneless, skinless chicken breasts
- Onion
- Vegetable Oil
- 12 flour tortillas
- Monterey Jack Cheese
- Butter
- Flour
- 1/2 cup chicken broth
- 1 cup sour cream
- 1/4 cup chopped green chilies
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Simply Sour Cream Chicken Enchiladas? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Simply Sour Cream Chicken Enchiladas
- Preheat oven to 375°F (190°C).
- Cook chicken: Cook 1.5 lbs boneless, skinless chicken breasts until cooked through. Shred chicken.
- Make the sauce: In a medium bowl, whisk together 1 cup sour cream, 1/2 cup chicken broth, 1/4 cup chopped green chilies, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Assemble enchiladas: Spread a thin layer of the sauce on the bottom of a 9x13 inch baking dish. Fill each tortilla (about 12 corn or flour tortillas) with about 1/2 cup of shredded chicken and roll them up. Place the filled tortillas seam-down in the prepared baking dish.
- Pour remaining sauce over the enchiladas.
- Top with 1 cup shredded cheddar cheese and 1/4 cup chopped fresh cilantro (optional).
- Bake for 25-30 minutes, or until bubbly and heated through and the cheese is melted and golden brown.
- Let stand for 5-10 minutes before serving. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
14g
Fat
69g
Carbs
11g