Sour Cream Chicken Enchiladas
These sour cream chicken enchiladas are creamy comfort food that you'll want to make again and again.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: Chicken
Servings: 4 Servings
Calories: 629kcal
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1/2 cup salsa
- 1 cup shredded cooked chicken
- 2 cups shredded Mexican cheese blend divided
- 1 teaspoon salt
- 8 large flour tortillas
Preheat the oven to 350° F(175°C). Prepare a 9x13" baking dish by spraying with non-stick cooking spray.
In a medium saucepan, melt butter over medium heat. Add the flour and whisk. Cook for 3 minutes. Whisk in the broth until smooth. Remove from heat.
Transfer the roux to a large mixing bowl. Add in the sour cream and salsa. Stir to combine. Reserve 2/3 cup of this mixture to spread over the top of the enchiladas.
Add the chicken and half the shredded cheese to the mixing bowl with the remaining sauce. Add the salt and stir to combine.
Heat the flour tortillas slightly until pliable. Divide the filling among the 8 tortillas. Fold in the edges and roll each tortilla tightly. Arrange them side-by-side in the baking dish.
Spread the reserved sauce over the top of the tortillas. Top with remaining shredded cheese.
Bake for 25 minutes.
- There is no need to cover the baking dish with foil as it cooks.
- Use a mild to spicy salsa, depending on your preferences.
Calories: 629kcal | Carbohydrates: 39g | Protein: 29g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 125mg | Sodium: 2057mg | Potassium: 464mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1075IU | Vitamin C: 7mg | Calcium: 515mg | Iron: 3mg