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Sour Cream Chicken Enchiladas

Name: Sour Cream Chicken Enchiladas
Prep time: 28 min
Total time: 33 min
Cuisine: Tex-Mex
Ingredients: unsalted butter — 27 g; all-purpose flour — 23 g; low-salt chicken broth — 473 g; sour cream — 237 g; chiles — 113 g; cumin — 5 g; garlic — 3 g; salt — 5 g; rotisserie chicken — 710 g; shredded monterey jack cheese — 114 g; white onion — 118 g; flour tortillas — 800 g; shredded monterey jack cheese — 170 g; cilantro — 7 g

Sour Cream Chicken Enchiladas reads richness 5.6, umami 5.5 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.3 / 10
Sweet & Fruity — 1.7 / 10
Sour & Bright — 3.0 / 10
Bitter & Earthy — 2.3 / 10
Rich & Fat — 5.8 / 10
Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Richness 5.6 · Umami 5.5 · Salinity 4.7 · Allium 3.3 · Sourness 3.0 · Herbaceous 2.8 · Funk & Ferment 2.5 · Heat 2.1 · Earthy 2.0 · Warm Spice 1.7 · Sweetness 1.3 · Fruity 1.3 · Smoke 1.2 · Bitterness 0.9 · Nutty 0.7 · Floral 0.7

What's in it (14)

unsalted butter — 27 g
all-purpose flour — 23 g
low-salt chicken broth — 473 g
sour cream — 237 g
chiles — 113 g
cumin — 5 g
garlic — 3 g
salt — 5 g
rotisserie chicken — 710 g
shredded monterey jack cheese — 114 g
white onion — 118 g
flour tortillas — 800 g
shredded monterey jack cheese — 170 g
cilantro — 7 g

Time & effort: about 33 min (28 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 251.7 kcal, 9.3 g protein, 17.1 g fat, 17 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Preheat the oven to 350°F. Melt the butter in a medium saucepan over medium heat, then whisk in the flour and cook, whisking constantly, until it smells nutty and turns pale gold, 1-2 minutes.
Whisk in the chicken broth in a slow stream, bring to a gentle simmer, and cook, whisking often, until the sauce thickens enough to coat the back of a spoon, 3-4 minutes.
Remove the pan from the heat and whisk in the sour cream, green chiles, cumin, garlic powder, and the salt until smooth.
In a large bowl, toss the shredded chicken with 1 cup of the Monterey Jack, the onion, and 1/2 cup of the sauce until evenly coated.
Spread a thin layer of the remaining sauce over the bottom of a 9x13-inch baking dish. Fill each tortilla with about 1/2 cup of the chicken mixture, roll snugly, and arrange seam-side down in the dish.
Pour the remaining sauce evenly over the rolled tortillas, then scatter the remaining 1 1/2 cups Monterey Jack on top.
Bake until the cheese is melted and bubbling at the edges and the filling reaches 165°F, 20-25 minutes.
Let rest 5 minutes, shower with the cilantro, and serve.

Dishes with a similar flavor shape

Manti (Turkish Dumplings) — Turkish
Tallarín Saltado de Pollo — Peruvian
Smoked Sausage and Peppers Skillet — Southern
Cotriade — French · Brittany
Machanka (Pork Rib and Sausage Dipping Gravy) — Belarusian

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.