Sour Cream Chicken Enchilada Bake

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Sour Cream Chicken Enchiladas

Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs
12 enchiladas


  • ¼ cup butter, melted

  • 1 ½ pounds bone-in chicken breasts

  • 2 tablespoons butter

  • 1 medium onion, chopped

  • 1 clove garlic, minced

  • 1 (16 ounce) can diced tomatoes

  • 1 (8 ounce) can tomato sauce

  • 1 (4 ounce) can diced green chile peppers, drained

  • 1 teaspoon white sugar

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon dried oregano

  • ½ teaspoon dried basil

  • ½ teaspoon salt

  • 12 (6 inch) corn tortillas

  • 2 ½ cups grated Monterey Jack cheese

  • ¾ cup sour cream


  1. Preheat the oven to 350 degrees F (175 degrees C). Rub melted butter onto the chicken breasts and place in a baking pan.

  2. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  3. While the chicken is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Add diced tomatoes, tomato sauce, chile peppers, sugar, cumin, chili powder, oregano, basil, and salt; bring to a boil. Reduce heat, cover, and simmer for about 20 minutes. Remove from the heat.

  4. Remove chicken from the oven. Remove and discard skin and bones. Cut meat into 12 strips. Keep oven on.

  5. Dip a tortilla into the tomato sauce to soften. Place 1 piece of chicken and about 2 tablespoons Monterey Jack cheese in the center of the tortilla. Roll and place, seam-side down, in a 9x13-inch baking dish. Repeat with remaining tortillas, chicken, and cheese.

  6. Stir sour cream into the remaining tomato sauce; pour over enchiladas. Sprinkle with remaining cheese and cover with aluminum foil or a lid.

  7. Bake until heated through, about 45 minutes.

Nutrition Facts (per serving)

620 Calories
36g Fat
33g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 620
% Daily Value *
Total Fat 36g 47%
Saturated Fat 21g 106%
Cholesterol 150mg 50%
Sodium 1162mg 51%
Total Carbohydrate 33g 12%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 41g
Vitamin C 23mg 116%
Calcium 487mg 37%
Iron 4mg 24%
Potassium 676mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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