Description
Delicious Chicken Enchiladas Sour Cream White Sauce smothered in a tangy sour cream white sauce—perfect for beginner cooks looking for an easy sheet pan dinner.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 small flour tortillas
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen corn kernels
- 1 cup diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic and sauté for about 3 minutes until softened.
- Stir in corn, green chilies, cumin, chili powder, salt, and pepper. Cook for 2 more minutes.
- Mix in shredded chicken and half of the sour cream. Stir until well combined and remove from heat.
- Spread a small amount of chicken broth in the bottom of a baking dish. Fill tortillas with the chicken mixture, roll them, and place seam-side down in the dish.
- Combine the remaining sour cream and chicken broth in a bowl. Pour over the rolled enchiladas.
- Sprinkle the top with Monterey Jack and Parmesan cheeses.
- Bake uncovered for 25–30 minutes until the cheese is bubbly and golden brown.
- Let rest for 5 minutes before serving.
Notes
- You can substitute Greek yogurt for sour cream for a healthier option.
- Warm tortillas before rolling to prevent them from tearing.
- Add a bit of hot sauce to the filling for a spicier version.
- Cover with foil during baking if cheese browns too quickly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg