The Mexican-spiced, tomato-based sauce for these chicken enchiladas is smooth and creamy, thanks to the addition of sour cream.
Preparation Time
30 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr
Calories
620 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Rub melted butter onto the chicken breasts and place in a baking pan.
Step 2
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Step 3
While the chicken is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Add diced tomatoes, tomato sauce, chile peppers, sugar, cumin, chili powder, oregano, basil, and salt; bring to a boil. Reduce heat, cover, and simmer for about 20 minutes. Remove from the heat.
Step 4
Remove chicken from the oven. Remove and discard skin and bones. Cut meat into 12 strips. Keep oven on.
Step 5
Dip a tortilla into the tomato sauce to soften. Place 1 piece of chicken and about 2 tablespoons Monterey Jack cheese in the center of the tortilla. Roll and place, seam-side down, in a 9x13-inch baking dish. Repeat with remaining tortillas, chicken, and cheese.
Step 6
Stir sour cream into the remaining tomato sauce; pour over enchiladas. Sprinkle with remaining cheese and cover with aluminum foil or a lid.
Step 7
Bake until heated through, about 45 minutes.
Ingredients
½ teaspoon salt
2 tablespoons butter
¼ cup butter, melted
¾ cup sour cream
1 teaspoon white sugar
1 clove garlic, minced
1 (8 ounce) can tomato sauce
½ teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon dried basil
1 (16 ounce) can diced tomatoes
1 medium onion, chopped
12 (6 inch) corn tortillas
1 (4 ounce) can diced green chile peppers, drained
