Name: Sour Cream Chicken Enchilada Bake
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 0.25 cup butter, melted; 1.5 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; 0.5 teaspoon dried oregano; 0.5 teaspoon dried basil; 0.5 teaspoon salt; 12 (6 inch) corn tortillas; 2.5 cups grated Monterey Jack cheese; 0.75 cup sour cream

Prep Time:

30 mins

Cook Time:

1 hr 30 mins

Total Time:

2 hrs

Servings:

6

Yield:

12 enchiladas

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Ingredients

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

Directions

Preheat the oven to 350 degrees F (175 degrees C). Rub melted butter onto the chicken breasts and place in a baking pan.
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).
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.
Remove chicken from the oven. Remove and discard skin and bones. Cut meat into 12 strips. Keep oven on.
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.
Stir sour cream into the remaining tomato sauce; pour over enchiladas. Sprinkle with remaining cheese and cover with aluminum foil or a lid.
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.