There’s nothing quite like the aroma of sour cream chicken enchiladas wafting through your kitchen. Imagine tender chicken wrapped in soft tortillas, smothered in a luscious sour cream sauce, topped with melted cheese that stretches like a good string of mozzarella on pizza night. It’s a dish that instantly transports you to a cozy family dinner, where laughter bubbles up as easily as the cheese in the oven.
I’ll never forget the first time I made these sour cream chicken enchiladas for my friends. They practically inhaled them! The joy was palpable, and I knew I had stumbled upon something magical that would become a staple in our gatherings. Perfect for game nights, family dinners, or even just a casual Tuesday, this recipe promises an explosion of flavor that will have everyone coming back for seconds.
Why You'll Love This Recipe
- This sour cream chicken enchilada recipe is easy to prepare, making weeknight dinners less stressful
- The creamy texture complements the spices beautifully for a flavorful experience
- Visually appealing with its golden brown topping, it makes any table look gourmet
- Versatile enough to customize with your favorite add-ins or sides for complete satisfaction
One time, my friend declared these enchiladas as “life-changing.” I mean, who knew an enchilada could carry such weighty expectations?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: Use about 3-4 breasts; adjust according to how many hungry mouths you’re feeding.
Sour Cream: Opt for full-fat sour cream for extra creaminess that clings to every tortilla.
Flour Tortillas: Choose large tortillas so they can hold all that goodness without falling apart.
Shredded Cheese: A blend of Monterey Jack and cheddar works wonders; it’s melty and rich!
Green Enchilada Sauce: Use store-bought or homemade—either way, it adds a zesty kick!
Fresh Cilantro: This adds a fresh pop of color and flavor; plus, it makes everything look fancy!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Ingredients: Start by preheating your oven to 350°F (175°C). While it warms up, shred your cooked chicken using two forks; this makes it fluffy and ready to blend with other ingredients.
Mix the Filling: In a bowl, combine shredded chicken with half of the sour cream and half of the shredded cheese. Stir until well mixed—this is where it gets creamy and dreamy!
Assemble the Enchiladas: Take a tortilla, spoon about 1/4 cup of the filling onto one end, then roll it tightly. Place seam-side down in a greased baking dish. Repeat until all tortillas are filled—trust me; they won’t last long!
Add Sauce and Cheese: Pour green enchilada sauce over the rolled tortillas until covered. Then spread the remaining sour cream on top before sprinkling with cheese—cue the cheeseboard music!
Bake to Perfection: Place your masterpiece in the oven for about 20 minutes or until bubbly and golden brown on top. The smell? Pure bliss!
Garnish and Serve: Once out of the oven, sprinkle chopped cilantro over your enchiladas for a pop of color and freshness. Serve hot with extra sauce on hand because who doesn’t love drizzling more sauce?
And there you have it! A delightful journey from kitchen chaos to culinary triumph awaits anyone brave enough to tackle this sour cream chicken enchilada recipe!
You Must Know
- This sour cream chicken enchilada recipe is a crowd-pleaser, combining creamy textures with zesty flavors
- The blend of spices and cheese creates an aroma that makes everyone eagerly await dinner
- It’s perfect for weeknight meals or gatherings, and leftovers are even better the next day!
Perfecting the Cooking Process
Start by cooking the chicken thoroughly, then mix it with sour cream before assembling the enchiladas. This ensures a creamy filling while simplifying your prep.
Add Your Touch
Feel free to swap chicken for shredded beef or sautéed veggies for a vegetarian twist. Spice it up with jalapeños or switch cheeses for a unique flavor.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for best results.
Chef's Helpful Tips
- To ensure your enchiladas don’t fall apart, warm the tortillas before filling them
- Use fresh ingredients for enhanced flavor and consider adding black beans for texture and nutrition
- Keep an eye on baking time to prevent drying out the dish
The first time I made this sour cream chicken enchilada recipe, my friends devoured it! Their compliments still echo in my kitchen every time I prepare it, making me feel like a culinary rockstar.
FAQ
Can I use low-fat sour cream in this sour cream chicken enchilada recipe?
Yes, low-fat sour cream works well without sacrificing too much flavor.
What can I serve with sour cream chicken enchiladas?
Consider serving them with Mexican rice or a fresh avocado salad for balance.
Can I freeze leftover sour cream chicken enchiladas?
Absolutely! Freeze them before baking for easy future meals; just thaw and bake when ready.
Sour Cream Chicken Enchiladas
Sour cream chicken enchiladas are a comforting and creamy delight that will elevate any dinner table. Featuring tender chicken wrapped in soft tortillas, all bathed in a rich sour cream sauce and topped with melted cheese, this dish is perfect for family gatherings or cozy weeknight dinners. With just the right balance of flavors and textures, these enchiladas promise to be a crowd-pleaser that keeps everyone coming back for more!
- Total Time: 35 minutes
- Yield: Serves 6
Ingredients
- 3–4 boneless, skinless chicken breasts (cooked and shredded)
- 1 cup full-fat sour cream
- 8 large flour tortillas
- 1.5 cups shredded cheese (Monterey Jack and cheddar blend)
- 1 can (10 oz) green enchilada sauce
- ¼ cup fresh cilantro (chopped)
Instructions
- Preheat oven to 350°F (175°C). Shred cooked chicken using two forks.
- In a bowl, mix shredded chicken with half of the sour cream and half of the shredded cheese until well combined.
- Spoon about 1/4 cup of the filling onto one end of each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour green enchilada sauce over the rolled tortillas, spread remaining sour cream on top, then sprinkle with remaining cheese.
- Bake for about 20 minutes or until bubbly and golden brown. Garnish with chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
