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High Calorie Chicken Dinner: Chicken Enchiladas with Sour Cream Sauce Recipe

Name: High Calorie Chicken Dinner: Chicken Enchiladas with Sour Cream Sauce Recipe
Total time: 65 min
Yield: 320 g
Ingredients: cooked shredded chicken breast 3 cups; flour tortillas (10-inch) 8 pieces; Monterey Jack cheese, shredded 2 cups; sour cream 2 cups; butter 4 tbsp; all-purpose flour 1 tbsp; whole milk 1.5 cups; yellow onion, diced 1 cup; chicken broth 1 cup; garlic, minced 2 cloves; ground cumin 1 tsp; kosher salt 1 tsp; black pepper 0.5 tsp; chopped fresh cilantro 0.25 cup

Rolled tortillas stuffed with chicken, drowned in sour cream sauce, buried under cheese. These high calorie enchiladas are Tex-Mex comfort at its most indulgent.

Cook 65 min Difficulty NORMAL 780 kcal

#High Protein #Diabetic Friendly #DASH

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Ingredients

Main ingredients

cooked shredded chicken breast 3 cups
flour tortillas (10-inch) 8 pieces
Monterey Jack cheese, shredded 2 cups
sour cream 2 cups
butter 4 tbsp
all-purpose flour 1 tbsp
whole milk 1.5 cups
yellow onion, diced 1 cup

Seasonings/Sauce

chicken broth 1 cup
garlic, minced 2 cloves
ground cumin 1 tsp
kosher salt 1 tsp
black pepper 0.5 tsp
chopped fresh cilantro 0.25 cup

Nutrition summary

Carbohydrates 54 g 28%

Protein 38 g 20%

Fat 41 g 47%

Serving size 320g

Cooking steps

1

Preheat your oven to 375°F (190°C) and grease a large baking dish with butter or nonstick spray.
2

Melt 2 tbsp butter in a saucepan over medium heat, add diced onion, and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute longer.
3

Sprinkle in all-purpose flour and cook, stirring constantly, for 1 minute to form a roux. Gradually pour in chicken broth and milk, whisking until smooth. Simmer for 3–5 minutes until slightly thickened.
4

Reduce heat to low; stir in sour cream, cumin, salt, and pepper. Simmer gently, ensuring not to boil to prevent curdling. Once sauce is creamy and hot, turn off heat.
5

Spread 1⁄2 cup of the sauce on the bottom of the baking dish. Lay out tortillas, fill each with shredded chicken and Monterey Jack cheese (reserving half the cheese for topping), roll tightly, and arrange seam-side down in the prepared dish.
6

Pour remaining sour cream sauce evenly over the enchiladas, then sprinkle with the remaining cheese.
7

Bake uncovered at 375°F for 25–30 minutes, until the cheese is melted and bubbling. Broil for 2–3 minutes for extra browning if desired.
8

Remove from oven, rest for 5 minutes, then sprinkle with fresh cilantro before serving to enhance color and flavor.

Personalized Q&A

Q. What's the core ingredient that gives these enchiladas their signature flavor?

The defining elements are the shredded chicken and the rich sour cream sauce. The combination of tender chicken, freshly shredded Monterey Jack cheese, and creamy, seasoned sauce creates an indulgent and classic Tex-Mex flavor profile.

Q. How do I prevent the sour cream sauce from curdling during cooking?

To avoid curdling, cook the sauce on medium to low heat and never let it come to a full boil once the sour cream is added. Stir constantly and keep the sauce just below a simmer to maintain a silky texture.

Q. What’s the protein-to-carb ratio per serving in this recipe?

Each serving has approximately 38g of protein and 54g of carbohydrates, with protein accounting for about 20% of calories and carbohydrates about 28%, making it a balanced but high-calorie meal.

Q. Which step is most critical for achieving perfectly textured enchiladas?

The key is evenly rolling and packing the enchiladas, then covering with enough sauce so the tortillas stay moist during baking. Overbaking can dry them out, so be attentive to the 25–30 minute bake time.

High Calorie Chicken Dinner: Chicken Enchiladas with Sour Cream Sauce Recipe

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