Irresistible Sour Cream Chicken Enchiladas Recipe

There’s something magical about sour cream chicken enchiladas. Picture this: warm tortillas embracing tender, seasoned chicken, all wrapped in a creamy, dreamy sauce that dances on your taste buds. Every bite delivers a burst of flavor and comfort—like a warm hug on a chilly evening.

I remember the first time I made these enchiladas for my family. The kitchen filled with mouthwatering aromas, and I couldn’t wait to see their reactions. As they gathered around the table, laughter erupted, and I knew I had created something special. Whether it’s a cozy weeknight dinner or a lively gathering with friends, sour cream chicken enchiladas are always a hit!

I once served these enchiladas at a family reunion, and watching everyone devour them was truly heartwarming!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.

• Sour Cream: Choose full-fat sour cream for rich flavor; trust me, low-fat just won’t cut it here.

• Shredded Cheese: Use your favorite cheese blend; Monterey Jack or cheddar works wonders for that gooey goodness.

• Green Enchilada Sauce: Opt for a good-quality sauce; it makes all the difference in flavor and convenience.

• Tortillas: Corn or flour tortillas? It’s up to you! Both add their unique flair to the dish.

• Onions: Fresh onions bring sweetness and depth; sauté them until they’re translucent and aromatic.

• Spices (Cumin & Chili Powder): These spices elevate your enchiladas with warmth; don’t skip out on them!

• Cilantro (optional): Fresh cilantro adds bright herbaceous notes that contrast beautifully with the creamy filling.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Preheat oven to 350°F (175°C). This ensures your enchiladas get that perfectly warm finish as you assemble everything.

Cook the Chicken: In a saucepan over medium heat, cook the boneless chicken breasts until they reach an internal temperature of 165°F (75°C). Shred them as soon as they cool down slightly.

Sauté Onions and Seasonings: In another pan, sauté diced onions until they’re soft and fragrant. Add cumin and chili powder for an aromatic kick that’ll have your neighbors knocking at the door.

Mix Filling Ingredients: In a bowl, combine shredded chicken, sautéed onions, sour cream, half of the shredded cheese, salt, and pepper. Stir well until all ingredients are incorporated.

Fill Tortillas**: Take your tortillas and spoon some filling onto each one. Roll them up tightly like burritos; if they don’t want to cooperate, give them a little pep talk!

Add Sauce & Cheese**: Spread a layer of green enchilada sauce on the bottom of your baking dish. Place filled tortillas seam-side down atop the sauce and pour more sauce over them. Top with remaining cheese for maximum meltiness!

Bake Until Golden**: Bake in preheated oven for about 25 minutes or until cheese is bubbly and golden brown. The aroma will drive everyone wild—trust me!

Enjoy these delightful sour cream chicken enchiladas fresh from the oven! They pair perfectly with a side salad or some guacamole if you’re feeling extra fancy.

Now you’ve got yourself an incredible meal that will impress family and friends alike! Just remember to keep some leftovers (if there are any) for yourself because you’ll want to enjoy these again!

You Must Know

• Sour cream chicken enchiladas are a crowd-pleaser, combining creamy goodness with zesty flavors
• They’re easy to customize, making them perfect for any occasion
• The aroma while baking is irresistible and will have everyone eagerly awaiting dinner time

Perfecting the Cooking Process

Start by cooking your chicken first; while it cools, prepare the sauce and tortillas. This sequence saves time and ensures each component is ready when you need it.

Add Your Touch

Feel free to swap out the chicken for shredded beef or add black beans for extra flavor. Experiment with spices like cumin or chipotle for a smoky kick that’ll elevate your enchiladas.

Storing & Reheating

Store leftover sour cream chicken enchiladas in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until heated through, about 20 minutes.

Chef's Helpful Tips

• Use rotisserie chicken for a quick shortcut, saving you time without sacrificing flavor
• Don’t overfill your tortillas; they break easily if stuffed too much
• A little cheese on top before baking enhances both taste and presentation

It was my sister’s birthday when I first made sour cream chicken enchiladas. Everyone raved about them, and I secretly felt like a culinary superstar!

FAQ

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be used as a healthier substitute in this recipe.

How can I make these enchiladas spicier?

Add diced jalapeños or a dash of hot sauce to the filling for extra heat.

Can I freeze sour cream chicken enchiladas?

Absolutely! Freeze them before baking for up to three months; just thaw and bake later.

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Delicious Sour Cream Chicken Enchiladas

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Indulge in the creamy comfort of Sour Cream Chicken Enchiladas, where tender chicken is enveloped in warm tortillas and drizzled with zesty green enchilada sauce. This easy-to-make dish brings together savory flavors and a delightful texture, making it perfect for family dinners or gatherings. With just a handful of ingredients and simple steps, you can create an unforgettable meal that will leave your loved ones asking for seconds!

• Author: Ethan Carter
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: Serves 4 (8 enchiladas) 1x
• Category: Main
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 3 cups cooked, shredded boneless skinless chicken breasts
• 1 cup full-fat sour cream
• 2 cups shredded Monterey Jack cheese
• 1 can (10 oz) green enchilada sauce
• 8 corn or flour tortillas
• 1 cup diced onions (about 1 medium onion)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro (optional)

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a saucepan over medium heat, cook chicken until it reaches an internal temperature of 165°F (75°C). Shred the chicken once cooled.
3. Sauté diced onions in a skillet until soft. Add cumin and chili powder, cooking until fragrant.
4. In a mixing bowl, combine shredded chicken, sautéed onions, sour cream, half of the cheese, salt, and pepper; mix well.
5. Spoon filling onto each tortilla and roll tightly. Place seam-side down in a baking dish with a layer of enchilada sauce at the bottom.
6. Pour remaining sauce over rolled tortillas and top with remaining cheese.
7. Bake for about 25 minutes or until cheese is bubbly and golden brown.

Nutrition

• Serving Size: 2 enchiladas (approx. 250g)
• Calories: 520
• Sugar: 3g
• Sodium: 800mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 90mg