Description
A recipe for flavorful chicken enchiladas topped with a creamy sour cream sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can chopped green chilies
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- For the Sour Cream Sauce:
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and season with chili powder, cumin, salt, and pepper. Cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove chicken from skillet and shred it.
- Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the diced tomatoes and green chilies, black beans, and chopped green chilies. Bring to a simmer and cook for 5 minutes. Stir in the shredded chicken.
- Warm the tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by quickly heating them in a dry skillet.
- Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
- In a medium bowl, whisk together the sour cream, milk, cilantro, and salt until smooth. Pour the sauce evenly over the enchiladas.
- Sprinkle the shredded Monterey Jack cheese over the top of the sauce.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let stand for 5 minutes before serving.
Notes
- For a spicier enchilada, add a pinch of cayenne pepper to the chicken mixture.
- You can substitute shredded rotisserie chicken for the cooked chicken breasts for a quicker meal.
- Garnish with extra cilantro or a dollop of sour cream if desired.
- Prep Time: 25 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg
Keywords: chicken enchiladas, sour cream sauce, Mexican food, easy dinner, weeknight meal, comfort food