Chicken Enchiladas with Sour Cream Sauce

 

When we were in California, my parents took us to a Mexican restaurant for dinner called Papacitos. They had chicken enchiladas with a sour cream sauce that we all loved. So I browsed through a couple of sites looking for a similar recipe and found this one. It looked pretty spot on except for a few things, which I changed and made into a lower calorie and more flavorful version. I hope you’ll give this recipe a try, because it’s a good one! 
(they were gone so fast I didn’t even get to take my own picture of them)
 

Chicken Enchiladas with Sour Cream Sauce Recipe

4.25 from 4 votes
Pin Rate
Course: Main Dishes
Cuisine: Mexican
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 8 enchiladas
Calories: 305kcal
Print Recipe

Ingredients

  • 8-10 flour tortillas - OR corn if you prefer
  • 2 cup cooked chicken - shredded
  • 1 1/2 cup shredded pepper jack cheese
  • 1/4 cup habenero cheese
  • 1 tbsp butter
  • 3 tbsp flour
  • 2 cup chicken broth
  • 1 cup light sour cream
  • 1 (4 oz) can diced green chiles
  • 1/2 tsp garlic powder
  • 1/4 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • fresh cilantro - for garnish

Instructions

  • Preheat oven to 400 degrees.
  • In a saucepan, melt butter. Stir in four and cook for one minute. Add chicken broth and, whisking until smooth. Cook over medium heat until thick and bubbly.
  • Stir in sour cream and 1/2 of the green chiles and 1/2 of the cheese blend. Set aside.
  • In a small mixing bowl, combine shredded chicken, remaining chiles, cheese and spices.
  • Place an equal amount of chicken mixture into each tortilla along with a spoonful of sour cream sauce. Roll and place seam down into a lightly greased 9x13 pan. Continue until remaining ingredients are used.
  • Pour remaining sauce over the top of the enchiladas. Bake for 25-30 minutes, or until sauce bubbles and begins to brown. Remove from oven and garnish with cilantro.

Nutrition

Serving: 8g | Calories: 305kcal | Carbohydrates: 20g | Protein: 19g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 618mg | Potassium: 251mg | Fiber: 1g | Sugar: 2g | Vitamin A: 423IU | Vitamin C: 4mg | Calcium: 256mg | Iron: 2mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. 2 stars
    You could do without the coriander, cumin, chili powder, paprika and the habenero cheese and pepper jack cheese. Use cheddar cheese and regular sour cream. There were too many spices. I used garlic not the powder. Simple is better.