Chicken Enchiladas with Sour Cream

Ready to revolutionize dinner with comfort and nutritional power? Picture tender chicken, soft tortillas, rich sauce, and luscious, tangy sour cream. This isn’t just a meal; it’s high-octane fuel for your demanding days, combating fatigue.

My high-protein Chicken Enchiladas with Sour Cream recipe delivers satisfaction and body benefits. Embrace vitality and flavor, reclaiming your energy with every bite.

Why You’ll Love This High-Protein Chicken Enchilada with Sour Cream

You’ll adore this recipe for several compelling reasons:

• Protein Powerhouse: Fuel your muscles and sustain energy levels, crucial for busy professionals.
• Irresistible Flavor Profile: Experience savory chicken, vibrant spices, and a creamy, tangy sour cream finish.
• Effortless Meal Prep: This Chicken Enchiladas with Sour Cream dish is designed for efficiency, saving you time.
• Combat Fatigue: Enjoy sustained energy to maintain focus and combat professional fatigue.
• Family Favorite: A crowd-pleaser delivering premium nutrition without compromise.

Ingredients You’ll Need

Crafting muscle-supporting meals begins with quality ingredients. For these robust Chicken Enchiladas with Sour Cream, prioritize freshness. Each component builds a deliciously satisfying and nutritionally dense dish, supporting your vitality.

• For the Chicken Filling:
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne (optional)
  • 1 cup low-sodium chicken broth
  • 1/2 cup chopped fresh cilantro
• For the Enchilada Sauce:
  • 2 tablespoons olive oil, 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder
  • 2 cups low-sodium chicken broth, 1 can (8 oz) tomato sauce
  • Salt and pepper to taste
• For Assembly:
  • 12-15 corn or flour tortillas
  • 2 cups shredded Monterey Jack cheese (divided)
  • 1 cup full-fat sour cream (or Greek yogurt)
  • Optional garnishes: Diced avocado, sliced jalapeños, cilantro, lime wedges

Substitutions & Variations

Flexibility is key for high-efficiency meal strategies. Tailor these high-protein Chicken Enchiladas with Sour Cream to your needs. These healthy swaps and variations keep your vitality in focus.

• Protein Swaps: Use lean ground turkey, shredded pork, or black beans for a vegetarian option.
• Tortilla Choices: Whole-wheat for fiber, corn for gluten-free. Lettuce wraps offer a low-carb alternative.
• Sauce Boost: Enhance canned sauce with pureed vegetables or make your own for superior flavor.
• Creamy Topping: Swap sour cream with plain Greek yogurt for more protein in these sour cream enchiladas.
• Cheese Alternatives: Use part-skim cheese, or dairy-free options for specific dietary needs.
• Veggie Power-Up: Fold sautéed bell peppers, corn, or black beans into the chicken mix for added nutrients, enhancing your Chicken Enchiladas with Sour Cream.

Flexibility is key for high-efficiency meal strategies. Tailor these high-protein Chicken Enchiladas with Sour Cream to your needs by exploring this Low-Carb Chicken Casserole for more healthy swaps and variations.

Equipment You’ll Need

Having the right tools streamlines your cooking process, turning meal prep into an efficient and enjoyable experience. These essential pieces of equipment will help you conquer your Chicken Enchiladas with Sour Cream with ease and precision, ensuring a consistently perfect outcome.

• Large skillet or Dutch oven
• 9×13 inch baking dish
• Cutting board and sharp knife
• Measuring cups and spoons
• Whisk
• Shredding forks or hand mixer (for chicken)
• Small saucepan (for warming tortillas)

Step-by-Step Instructions

Building strong bodies requires action. Master these magnificent Chicken Enchiladas with Sour Cream. Follow these precise steps, transforming ingredients into a powerhouse meal.

1. Prepare Chicken: Season chicken. In skillet, heat 1 tbsp olive oil. Sear chicken. Add 1 cup broth, simmer, cover, cook 15-20 min (165°F/74°C). Remove, reserve broth. Shred chicken.
2. Sauté Aromatics: In skillet, heat olive oil. Add onion, cook 5-7 min. Stir in garlic, cumin, paprika, cayenne (if using). Cook 1 min.
3. Combine Filling: Return shredded chicken to skillet. Add reserved broth and 1/2 cup cilantro. Mix well. This forms your high-protein chicken enchiladas heart.
4. Make Enchilada Sauce: In saucepan, heat 2 tbsp olive oil. Whisk in flour, cook 1 min. Add chili powder, cumin, garlic, onion powder, stir 1 min. Whisk in 2 cups broth and tomato sauce. Simmer 8-10 min until thickened. Season. Vital for creamy chicken enchiladas.
5. Preheat & Prep: Preheat oven 375°F (190°C). Grease 9×13 inch dish. Pour 1/2 cup sauce into dish.
6. Warm Tortillas: Warm tortillas (microwave or sauce dip) for pliability.
7. Assemble: Lay tortilla. Spoon 1/4 cup filling, sprinkle cheese. Roll tightly, place seam-down in dish. Repeat.
8. Sauce and Cheese: Pour remaining sauce over tortillas. Sprinkle remaining cheese. This seals your Chicken Enchiladas with Sour Cream flavor.
9. Bake: Bake 20-25 min until bubbly. Broil 1-2 min for golden top.
10. Sour Cream Finish: Remove. Dollop generously with sour cream (or Greek yogurt). Garnish with cilantro, avocado, lime. Serve your revitalizing Chicken Enchiladas with Sour Cream!

Building strong bodies requires action, and these Chicken Enchiladas with Sour Cream are no exception. For another powerhouse meal, try the steps in this Teriyaki Chicken Avocado Rice recipe.

Pro Tips for Success

Mastery in high-protein nutrition involves technique. These pro tips elevate your Chicken Enchiladas with Sour Cream, ensuring maximum flavor and empowering your active lifestyle.

• Flavor Layering: Don’t rush sautéing aromatics. Toast spices to awaken depth for your enchiladas.
• Perfect Shredding: Use a stand mixer (paddle attachment, low speed) for efficient, tender high-protein enchiladas.
• Sauce Consistency: Adjust sauce thickness with broth. Crucial for perfect creamy chicken enchiladas.
• Tortilla Pliability: Warm tortillas (sauce dip works best) to prevent tearing and add flavor to delicious enchiladas.
• Don’t Overfill: Moderate filling ensures easy rolling and even baking.
• Rest Before Serving: Allow 5-10 minutes post-baking for flavors to meld and cheese to set.

Storage & Reheating Tips

Efficient meal management is crucial. These tips keep your delicious Chicken Enchiladas with Sour Cream fresh, ready to fuel your day.

• Cool & Refrigerate: Cool completely, store airtight 3-4 days. Store sour cream separately.
• Freeze Unbaked: Assemble, cover, freeze 2-3 months. Thaw, then bake. No sour cream before freezing.
• Reheat: From fridge, microwave or oven (350°F/175°C, covered). From frozen, oven (375°F/190°C, covered, 30-40 min). Add fresh sour cream and garnishes post-reheating. These high-protein enchiladas are great for batch cooking.

Efficient meal management is crucial for every cook. Learn how to keep your delicious Chicken Enchiladas with Sour Cream fresh by checking out this Longhorn Steakhouse Parmesan Chicken for similar tips.

What to Serve With This Recipe

Thoughtful accompaniment transforms a meal. Pair your robust Chicken Enchiladas with Sour Cream with these nutrient-dense sides for a balanced, satisfying meal supporting your active lifestyle.

• Crisp Green Salad: Light vinaigrette, adds fiber, cuts richness.
• Roasted Vegetables: Broccoli or bell peppers offer texture, vitamins.
• Cilantro Lime Rice: Brown rice provides wholesome carbs for energy.
• Black Bean & Corn Salsa: Fresh salsa adds flavor, protein, fiber, enhancing your Chicken Enchiladas with Sour Cream.
• Avocado/Guacamole: Healthy fats for satiety and nutrient absorption.

Frequently Asked Questions (FAQ)

Chicken Enchiladas with Sour Cream are a popular Mexican dish known for their rich flavors and creamy texture. These delicious enchiladas offer a comforting blend of spices and protein, making them a go-to choice for family dinners and gatherings. For an overview of similar dishes, check out this Enchilada link.

Final Thoughts

You now possess the blueprint for incredible Chicken Enchiladas with Sour Cream – a dish that’s more than just a meal. It’s a commitment to your strength, vitality, and well-being. Embrace the power of delicious, protein-rich food to fuel your ambitions, combat fatigue, and truly reclaim your energy. Enjoy every nourishing, empowering bite.

Nutrition Information (per serving)

This estimated nutrition information is based on 1/12th of the recipe, using standard ingredients. Exact values may vary based on specific brands and ingredient choices.

Anne Newgent

Chicken Enchiladas with Sour Cream

These high-protein Chicken Enchiladas with Sour Cream are packed with savory chicken, vibrant spices, and a creamy, tangy sour cream finish, delivering satisfaction and body benefits.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Course: Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumi
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne (optional)
• 1 cup low-sodium chicken broth
• 1/2 cup chopped fresh cilantro
• 2 tablespoons olive oil (for sauce)
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin (for sauce)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 cups low-sodium chicken broth (for sauce)
• 1 can (8 oz) tomato sauce
• 12-15 corn or flour tortillas
• 2 cups shredded Monterey Jack cheese (divided)
• 1 cup full-fat sour cream (or Greek yogurt)
• Optional garnishes: Diced avocado, sliced jalapeños, cilantro, lime wedges

Method

 

1. Season chicken. In a skillet, heat 1 tbsp olive oil. Sear chicken. Add 1 cup broth, simmer, cover, and cook for 15-20 min until internal temp is 165°F (74°C). Remove, reserve broth, and shred chicken.
2. In the same skillet, heat olive oil. Add onion and cook for 5-7 min. Stir in garlic, cumin, paprika, and cayenne (if using). Cook for an additional minute.
3. Return shredded chicken to skillet. Add reserved broth and 1/2 cup cilantro. Mix well.
4. In a saucepan, heat 2 tbsp olive oil. Whisk in flour and cook for 1 min. Add chili powder, cumin, garlic powder, onion powder, and stir for 1 min. Whisk in 2 cups broth and tomato sauce, then simmer for 8-10 min until thickened, seasoning to taste.
5. Preheat oven to 375°F (190°C) and grease a 9×13 inch dish. Pour 1/2 cup sauce into the dish.
6. Warm tortillas using a microwave or sauce dip for pliability.
7. Lay a tortilla flat, spoon 1/4 cup filling onto it, sprinkle with cheese, roll tightly, and place seam-side down in the dish. Repeat until all filling is used.
8. Pour remaining sauce over the tortillas and sprinkle remaining cheese on top.
9. Bake for 20-25 min until bubbly, then broil for an additional 1-2 min for a golden top.
10. Remove from oven and dollop generously with sour cream (or Greek yogurt). Garnish with cilantro, avocado, lime, and serve immediately.

Notes

Cool cooked enchiladas completely before refrigerating. Can freeze unbaked for up to 3 months. Reheat before serving.

Anne Newgent

High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.

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