Tender shredded chicken and cheese rolled into soft corn tortillas, then baked in a rich, tangy sour cream and green chile sauce. A comforting Tex-Mex classic that's perfect for a family dinner and surprisingly easy to make.
Prep25 min
Cook35 min
Servings4
Serving size: 2 enchiladas
874cal
62gprotein
54gcarbs
47g
Ingredients
1.5 lb Boneless Skinless Chicken Breasts (About 3 medium breasts)
6 cup Water (For boiling chicken)
0.5 item Yellow Onion (Quartered, for boiling chicken)
2 cloves Garlic (Smashed, for boiling chicken)
3 tbsp Unsalted Butter
3 tbsp All-Purpose Flour
2 cup Chicken Broth (Reserved from boiling or store-bought)
1 cup Sour Cream (Full-fat recommended for best results)
4 oz Diced Green Chiles (One small can, undrained)
A vibrant, flavorful rice side dish cooked with tomatoes, onions, and savory spices. This Tex-Mex classic, often called Mexican Rice, is the perfect partner for tacos, enchiladas, or any grilled meat.
Hearty and flavorful black beans simmered with onions, garlic, and classic Tex-Mex spices. This simple, one-pot side dish is perfect for tacos, burritos, or serving alongside rice.
About Chicken Enchiladas with Sour Cream Sauce, Spanish Rice and Savory Black Beans
Creamy chicken enchiladas with fluffy rice - a protein-packed, soul-satisfying comfort food dinner.
This tex_mex dish is perfect for dinner. With 1419.83 calories and 75.78999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup Monterey Jack Cheese (Shredded, divided)
8 item Corn Tortillas (6-inch size)
2 tbsp Vegetable Oil (For softening tortillas)
1 tsp Ground Cumin
0.5 tsp Onion Powder
0.75 tsp Salt (Adjust to taste)
0.25 tsp Black Pepper (Freshly ground)
2 tbsp Fresh Cilantro (Chopped, for garnish)
Instructions
1
Cook and Shred Chicken
In a large pot, combine the chicken breasts, 6 cups of water, quartered onion, and smashed garlic cloves. Ensure the chicken is fully submerged.
Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. Cook for 15-20 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C).
Carefully remove the chicken from the pot and set it on a cutting board to cool. Strain and reserve 2 cups of the cooking liquid to use as chicken broth for the sauce.
Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces. Discard the onion and garlic.
2
Prepare the Sour Cream Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a blond roux.
Slowly pour in the 2 cups of reserved chicken broth while whisking continuously to prevent lumps. Bring the mixture to a simmer.
Continue to simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
Remove the saucepan from the heat and let it cool for 2-3 minutes. This is crucial to prevent the sour cream from curdling.
Stir in the sour cream, diced green chiles (with their liquid), ground cumin, onion powder, salt, and pepper until the sauce is smooth and creamy.
3
Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Mix well.
Heat the vegetable oil in a small skillet over medium-high heat. One at a time, fry each corn tortilla for 10-15 seconds per side until it becomes soft and pliable. Transfer to a plate lined with paper towels to drain excess oil.
Spread 1/2 cup of the sour cream sauce on the bottom of the prepared baking dish.
Spoon about 1/4 cup of the chicken and cheese mixture down the center of each softened tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
4
Bake and Serve
Pour the remaining sour cream sauce evenly over the rolled enchiladas, ensuring they are all covered.
Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
Bake uncovered for 20-25 minutes, or until the sauce is hot and bubbly and the cheese is fully melted and slightly golden.
Remove from the oven and let the enchiladas rest for 5-10 minutes. This allows them to set and makes serving easier.
Garnish with fresh chopped cilantro before serving.
368cal
7gprotein
68gcarbs
8gfat
Ingredients
1.5 cup long-grain white rice (rinsed and drained well)
2 tbsp vegetable oil
1 pcs yellow onion (medium, finely chopped)
2 clove garlic (minced)
1 cup tomato sauce
2 cup vegetable broth (low sodium preferred)
1 tsp chili powder
1 tsp ground cumin
0.5 tsp dried oregano
1 tsp salt
0.25 tsp black pepper (freshly ground)
2 tbsp fresh cilantro (chopped, for garnish)
1 pcs lime (cut into wedges for serving)
Instructions
1
Toast the Rice
Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2
Sauté the Aromatics
Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Combine Liquids and Spices
Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
Stir everything together to combine and bring the mixture to a rolling boil.
4
Simmer the Rice
Once boiling, immediately reduce the heat to the lowest possible setting.