Description

Indulge in the rich flavors of creamy chicken enchiladas smothered in a luscious sour cream white sauce. This comforting dish features tender shredded chicken, melted cheese, and a velvety sauce that will have your family and friends coming back for seconds. Perfect for any occasion, these enchiladas are not only easy to prepare but also promise to warm your heart and home.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
2 cloves fresh garlic, minced
6 flour tortillas (10-inch)
2 cups shredded Monterey Jack cheese
1 cup sour cream
1 cup low-sodium chicken broth
1/4 cup all-purpose flour
2 tbsp butter

Instructions

Preheat the oven to 375°F (190°C). In a large skillet over medium heat, cook the chicken breasts for about 6-8 minutes on each side until no longer pink. Shred the cooked chicken using two forks.
In the same skillet, melt butter and sauté minced garlic until fragrant. Stir in flour and gradually whisk in chicken broth and sour cream until smooth. Cook for about 3-5 minutes until thickened.
Spread a small amount of sauce on the bottom of a baking dish. Fill each tortilla with shredded chicken and cheese, roll tightly, and place seam-side down in the dish.
Pour remaining sauce over the enchiladas, ensuring they are well-covered, then sprinkle additional cheese on top.
Cover with aluminum foil and bake for 20 minutes. Remove foil during the last five minutes to allow cheese to bubble and brown.

Nutrition

Serving Size: 1 enchilada (approx. 200g)
Calories: 380
Sugar: 3g
Sodium: 620mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 25g
Cholesterol: 90mg

Keywords: For quicker preparation, use store-bought rotisserie chicken. Add vegetables like bell peppers or onions for extra nutrition. Store leftovers in an airtight container in the refrigerator for up to three days.