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husband and wife, foodies for life

Easy Sour Cream Chicken Enchiladas

Chicken

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So, do you want to know something about me? Before I was married, I didn’t know how to cook worth a darn. {And I’m still not even that good.} I’m pretty sure I lived off of those frozen chimichangas from Wal-Mart and the Cup O’ Noodles made by Ramen. Those ones are still a favorite, but I can’t say that my stomach exactly agrees…
Anyway, in my opinion, enchiladas are pretty much one of those things that you learn to make when you first start cooking. They’re quick, they’re tasty, and most of all they’re easy. Well, in the last 2 and 1/2 years we’ve been married and I have tried my hand at cooking, I’ve never made enchiladas before. {And the years before definitely don’t count because I never cooked a thing.} Zachary has made some yummy Chipotle Chicken Enchiladas, but we all know he’s a better cook than me, so whatevs. What I’m trying to say here is: this is my first attempt at enchiladas and if you’re an enchilada noob like me, this is the first recipe you should try! I was blown away by how good they tasted and the cool thing is – there is no canned cream of chicken soup or enchilada sauce! It’s all from scratch which, take it from someone who knows, makes you feel like one high class homemaker! That’s all. Enough of my ranting. Go try these. You won’t regret it.
Sour cream chicken enchiladas

Adapted from food.com

Easy Sour Cream Chicken Enchiladas
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Easy Sour Cream Chicken Enchiladas

Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 yummy enchiladas
Calories 383 kcal

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 lb. skinless boneless chicken breast, diced {I found this to be about 2 medium sized breasts}
  • 1/2 white onion chopped
  • Salt and pepper to taste
  • 8 {8 in} flour tortillas
  • 1 & 1/2 cups monterey cheddar cheese divided
  • 1/4 cup butter salted
  • 1/4 cup all-purpose flour
  • 1 {14.5 oz.} can chicken broth
  • 1 cup sour cream
  • 1 {4.5 oz.} can chopped green chiles

Instructions

  1. Preheat oven to 400°F.
  2. In a large skillet, heat oil on medium-low heat. {How long do you heat it? Here’s a fun trick – Use a wooden spoon and dip the handle in the oil periodically. As soon as bubbles begin to form around it, that’s when you know it’s hot enough.}
  3. Add the chicken, onion, salt, and pepper and cover, stirring occasionally; cook until chicken is no longer pink inside.
  4. Distribute the chicken evenly between the 8 tortillas and top each one off with 1 & 1/2 Tbsp. of cheese.
  5. Roll tightly and place, seam side down, in a greased 9×13 inch baking dish.
  6. Meanwhile, melt butter in a medium saucepan.
  7. Add flour and stir until mixture begins to bubble.
  8. Add chicken broth slowly and bring to a boil.
  9. Remove from heat and add sour cream and chiles.
  10. Pour your sauce evenly over the enchiladas and top with remaining 3/4 cup cheese. {Or more…no judgements here.}
  11. Bake uncovered for 17-20 minutes.
  12. Use any additional toppings you might like – sour cream, green onions, etc.
Nutrition Facts
Easy Sour Cream Chicken Enchiladas
Amount Per Serving
Calories 383 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 88mg29%
Sodium 723mg31%
Potassium 344mg10%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 3g3%
Protein 21g42%
Vitamin A 558IU11%
Vitamin C 7mg8%
Calcium 245mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

There’s nothing better than a good hearty meal that doesn’t stress you out or take hours to make. Enjoy!
-Sarah
Linking up here.

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  6. awesomeon20 says

    These look totally manageable and totally delicious. I can’t wait to make them. I couldn’t cook at all when I got married the first time. Thank god for Food Network.

    Reply
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