Zesty Cheesy Chicken Enchiladas with Spicy Sour Cream Sauce
Indulge in the irresistible flavors of our Zesty Cheesy Chicken Enchiladas, an elevated twist on a classic dish. Each corn tortilla is generously stuffed with tender chicken, rich Monterey Jack pepper cheese, and sautéed onions, then rolled to perfection and nestled in a creamy, spicy sour cream sauce made with jalapeños and fresh tomatoes. Topped with additional melted cheese, these enchiladas are a delightful fusion of flavors and textures that will have everyone at the table reaching for seconds. This dish is perfect for family gatherings, potlucks, or a cozy weeknight dinner!
10
Servings
350
Calories
15
Ingredients
Ingredients
Canned jalapeno peppers
2 (chopped)
Large tomatoes
1 (finely chopped)
Onion
1/2 cup (finely chopped)
Tomato juice
1/4 cup (none)
Salt
1/2 teaspoon (none)
Ground cumin
1/2 teaspoon (toasted (toast in dry skillet for 30 seconds))
All-purpose flour
1/2 cup (none)
Real butter
1/2 cup (melted)
Chicken broth
4 cups (none)
Sour cream
1 (16 ounce) carton (none)
Canned jalapeno peppers
3 (chopped)
Corn tortillas
20 (6 inch) (none)
Cooked chicken
2 cups (chopped or shredded)
Monterey Jack pepper cheese
4 cups (shredded)
Onion
3/4 cup (chopped and sautéed in 3 tablespoons of butter)
Instructions
1
In a mixing bowl, combine the chopped jalapeno peppers, finely chopped tomatoes, finely chopped onion, tomato juice, salt, and toasted cumin. Stir well and cover, then chill in the refrigerator to enhance the flavors.
2
In a large saucepan over medium heat, melt the butter. Add the flour and stir until smooth, cooking for about one minute while stirring constantly. Gradually whisk in the chicken broth, allowing the mixture to bubble and thicken. Once thickened, remove from heat and gently fold in the sour cream and the 4 chopped jalapenos.
3
Prepare the cooked chicken by chopping or shredding it. In a large bowl, mix the chicken with 3 cups of Monterey Jack pepper cheese and the sautéed onions until well combined.
4
Pour 1/3 of the sour cream mixture into a lightly greased large baking dish, spreading it evenly. Reserve the remaining sour cream mixture for later.
5
To soften the corn tortillas, heat them in the microwave for about 30 seconds, working in batches of 5.
6
Take each tortilla and spoon 2-3 tablespoons of the chicken mixture down the center. Roll the tortillas tightly and place them seam side down in the prepared baking dish. Once all tortillas are in the dish, pour the remaining sour cream mixture generously over the top.
7
Preheat your oven to 400°F (200°C) and bake the enchiladas for 25 minutes. After baking, sprinkle the remaining shredded cheese over the top and return to the oven for an additional 3-5 minutes, or until the cheese is melted and bubbly.
8
Serve hot with the chilled tomato mixture on the side for a refreshing contrast.
Nutrition Information
21g
Fat
27.5g
Carbs
17g
Protein
2g
Fiber
1g
Sugar
220mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Zesty Cheesy Chicken Enchiladas with Spicy Sour Cream Sauce.
What is the main protein used in this dish?
The main protein is 2 cups of cooked chicken, either chopped or shredded.
How many servings does this recipe yield?
This recipe makes 10 servings.
What are the total calories per serving?
Each serving contains 350 calories.
Which type of cheese is featured in this recipe?
The recipe uses 4 cups of shredded Monterey Jack pepper cheese.
What is the required oven temperature for baking?
The oven should be preheated to 400°F (200°C).
How long is the initial baking time for the enchiladas?
The enchiladas should bake for 25 minutes before adding the final cheese topping.
How should the corn tortillas be softened?
Softened the corn tortillas in the microwave for about 30 seconds in batches of 5.
What ingredients are in the chilled tomato mixture?
The mixture includes chopped jalapeno peppers, a large tomato, onion, tomato juice, salt, and toasted cumin.
How much cooked chicken is needed?
You will need 2 cups of cooked, chopped or shredded chicken.
What size of corn tortillas should be used?
The recipe calls for 20 corn tortillas that are 6 inches in size.
How much butter is required for the sauce?
The sauce requires 1/2 cup of real butter.
How much chicken broth is used for the cream sauce?
The recipe uses 4 cups of chicken broth.
What size is the sour cream container?
The recipe uses one 16-ounce carton of sour cream.
How many chopped jalapenos are added to the sauce?
There are 3 chopped canned jalapeno peppers added to the sour cream mixture.
How much shredded cheese is mixed with the chicken?
3 cups of Monterey Jack pepper cheese are mixed into the chicken filling.
How should the cumin be prepared?
The ground cumin should be toasted in a dry skillet for 30 seconds.
What is the total fat content per serving?
Each serving contains 21g of fat.
How many carbohydrates are in each serving?
There are 27.5g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 17g of protein.
How much sodium does one serving contain?
Each serving contains 220mg of sodium.
What is the first step of the preparation?
The first step is to combine the chilled tomato mixture ingredients and refrigerate them to enhance flavors.
How are the onions prepared for the chicken filling?
3/4 cup of onion is chopped and sautéed in 3 tablespoons of butter for the filling.
How many tortillas are included in this recipe?
The recipe uses 20 corn tortillas.
What is the final step before serving?
The final step is to serve the hot enchiladas with the chilled tomato mixture on the side.
Is there sugar in this recipe?
Yes, there is 1g of sugar per serving.
How much fiber is provided per serving?
There are 2g of fiber in each serving.
What category does this recipe fall under?
This recipe is categorized under Poultry.
What tags are associated with this dish?
Tags include enchiladas, chicken, spicy, sour cream, monterey jack cheese, mexican cuisine, comfort food, poultry, and dinner.
How should the enchiladas be placed in the baking dish?
They should be rolled tightly and placed seam side down in the dish.