Tender shredded chicken and cheese rolled in soft tortillas, smothered in a rich, tangy sour cream sauce and baked until bubbly. A comforting Tex-Mex classic that's a guaranteed family favorite.
Prep20 min
Cook40 min
Servings4
Serving size: 2 enchiladas
796cal
57gprotein
58gcarbs
38g
Ingredients
3 cup shredded cooked chicken (from about 1.5 lbs chicken breast or a rotisserie chicken)
8 count flour tortillas (8-inch size)
3 tbsp unsalted butter
1 medium yellow onion (finely chopped)
2 count garlic cloves (minced)
3 tbsp all-purpose flour
2 cup low-sodium chicken broth
1 cup full-fat sour cream (at room temperature to prevent curdling)
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 pinto beans simmered with crispy bacon, spicy jalapeños, and fresh cilantro. A classic Tex-Mex side dish that's smoky, savory, and perfect alongside grilled meats or as a meal on its own.
About Sour Cream Chicken Enchiladas, Spanish Rice and Charro Beans
Creamy, soul-satisfying sour cream chicken enchiladas, perfectly spiced! Comfort food at its best.
This tex_mex dish is perfect for dinner. With 1701.37 calories and 93.41999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup monterey jack cheese (shredded, divided)
1 tsp ground cumin
1 tsp salt (or to taste)
0.5 tsp black pepper (freshly ground)
2 tbsp fresh cilantro (chopped, for garnish)
Instructions
1
Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
2
In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
3
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to form a roux. Gradually pour in the chicken broth, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes, until it has thickened enough to coat the back of a spoon.
4
Remove the saucepan from the heat and let it cool for a minute. Stir in the sour cream, diced green chiles, ground cumin, salt, and pepper until the sauce is smooth and creamy. Do not return to high heat, as this can cause the sour cream to curdle.
5
In a large bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Pour 1 cup of the prepared sour cream sauce into the bowl and mix until the filling is well combined.
6
Spread about 1/2 cup of the remaining sauce evenly over the bottom of the prepared baking dish. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. Spoon the chicken filling evenly into the center of each tortilla, roll it up tightly, and place it seam-side down in the baking dish.
7
Pour the rest of the sour cream sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining 1 cup of shredded cheese on top.
8
Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let the enchiladas rest for 5-10 minutes before serving to allow them to set. Garnish with fresh chopped cilantro and serve hot.
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.
1 pcs Jalapeño Pepper (Minced; seeds removed for less heat)
4 cloves Garlic (Minced)
10 oz Diced Tomatoes with Green Chiles (Undrained)
4 cups Chicken Broth (Low sodium recommended)
4 cups Water (For cooking the beans)
0.5 cup Mexican Lager Beer (Optional, adds depth of flavor)
1 tsp Cumin Powder
1 tsp Mexican Oregano, dried
1.5 tsp Salt (Adjust to taste)
0.5 tsp Black Pepper (Freshly ground)
0.25 cup Cilantro (Freshly chopped, for finishing)
Instructions
1
Soak and Cook the Beans
Place the rinsed pinto beans in a large bowl and cover with water by at least 3 inches. Let them soak for 8 hours or overnight.
Drain the soaking water and rinse the beans. Transfer them to a large pot or Dutch oven.
Add the chicken broth and 4 cups of fresh water. Bring to a boil over high heat.
Reduce the heat to low, cover the pot, and let the beans simmer for 60 to 90 minutes, or until they are tender but still hold their shape. Do not drain the cooking liquid.
2
Prepare the Flavor Base
While the beans are simmering, heat a large skillet over medium heat. Add the chopped bacon and cook for 6-8 minutes, stirring occasionally, until crisp.
Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the skillet.
Add the chopped onion and minced jalapeño to the skillet. Sauté for 5-6 minutes until the onion has softened and become translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Cover the pot with the lid and let it simmer undisturbed for 18-20 minutes, or until all the liquid has been absorbed.
5
Rest and Fluff
Remove the pot from the heat and let it stand, still covered, for 10 minutes. This crucial step allows the rice to steam and become fluffy.
After resting, remove the lid and gently fluff the rice with a fork to separate the grains.
6
Garnish and Serve
Gently stir in the chopped fresh cilantro.
Serve warm as a side dish, with fresh lime wedges for squeezing over.
Combine and Simmer
Once the beans are tender, carefully transfer the cooked onion and garlic mixture from the skillet into the pot with the beans.
Stir in the undrained diced tomatoes with green chiles, the reserved crispy bacon, cumin powder, Mexican oregano, salt, and pepper.
If using, pour in the beer and stir to combine all ingredients.
Increase the heat to bring the mixture to a gentle boil, then reduce to a low simmer. Cook, partially covered, for at least 30-45 minutes to allow the flavors to meld and the broth to thicken slightly.
4
Finish and Serve
Remove the pot from the heat. Stir in the freshly chopped cilantro.
Taste the beans and adjust the seasoning with more salt or pepper if necessary.
Ladle the charro beans into bowls and serve hot. Garnish with extra cilantro, crumbled queso fresco, or a dollop of sour cream if desired.
