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Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce

Irresistible Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce

Enjoy the flavors of spicy Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Unsalted Butter
  • 1 medium Onion (yellow or white)
  • 2 tablespoons Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin
  • 1 cup Chicken Broth
  • 1 cup Salsa Verde
  • 1 tablespoon Chipotle Pepper in Adobo
  • 4 ounces Whipped Cream Cheese
  • 2 cups Shredded Chicken
  • 1 teaspoon Salt
For the Cheesy Sauce
  • 2 tablespoons All-Purpose Flour
  • 1 cup Monterey or Pepper Jack Cheese
  • 1 cup Sour Cream
For the Enchiladas
  • 4 pieces Flour Tortillas (6" in diameter)
  • 1/4 cup Cilantro or Green Onions (for garnish)

Equipment

  • Non-stick pan
  • Medium saucepan
  • 8x8-inch baking dish

Method
 

Step-by-Step Instructions
  1. Prepare Shredded Chicken Filling: Melt unsalted butter in a non-stick pan over medium heat. Sauté diced onions, chili powder, garlic powder, and cumin for 4-5 minutes. Pour in chicken broth, then stir in salsa verde, whipped cream cheese, chipotle pepper, and shredded chicken; cook for an additional 2-3 minutes.
  2. Make Cheesy Sour Cream Sauce: In a medium saucepan, melt butter, then whisk in flour, cooking for 1-2 minutes. Gradually add chicken broth, simmer for about 5 minutes until thickened. Stir in cheese and sour cream, adjust seasoning.
  3. Build Enchiladas: Preheat the oven to 375°F (190°C). Line an 8x8-inch baking dish with cooking spray. Fill tortillas with shredded chicken filling, roll them, and place seam-side down in the dish.
  4. Bake Enchiladas: Pour cheesy sour cream sauce over the enchiladas. Bake for 15 minutes or until bubbly and golden.
  5. Serve and Garnish: Let cool for a few minutes. Serve warm, garnished with cilantro or green onions.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days or freeze tightly wrapped for up to 3 months.

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