The moment you pull a steaming tray of sour cream chicken enchiladas from the oven, the aroma envelops your kitchen like a warm hug. Picture this: soft tortillas wrapped around tender chicken, all drenched in a creamy sauce that whispers sweet nothings to your taste buds. It’s not just food; it’s an experience that brings everyone to the table, forks ready and mouths watering.
I remember the first time I made these enchiladas—family gathered around for taco night, but my culinary deviations had everyone curious. As I served my version, the skeptical glances turned into smiles of delight. It became a staple at family gatherings, igniting laughter and delicious memories with every bite.
Why You'll Love This Recipe
- This recipe for sour cream chicken enchiladas is as easy as pie—if pie were wrapped in tortillas and smothered in creamy sauce
- Expect layers of rich flavor that’ll make your taste buds dance
- The vibrant colors create a feast for the eyes, making it perfect for any dinner party
- Serve these versatile enchiladas with your favorite sides or enjoy them solo—either way, they’ll steal the show!
The delicious reactions from my family when I serve these enchiladas still make me chuckle every time.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well; adjust based on your crowd size.
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Fresh Garlic: Use firm garlic cloves for maximum flavor; it’s the culinary equivalent of adding magic.
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Tortillas: Flour or corn; either works brilliantly—just choose what you love most!
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Sour Cream: The star of our show; opt for full-fat for richness or low-fat if you’re watching calories.
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Shredded Cheese: A blend of Monterey Jack and cheddar makes everything better—because cheese is life.
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Cilantro: Fresh cilantro adds brightness; omit if you’re one of those folks who think it tastes like soap.
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Green Chiles: Canned or fresh will do; they bring a mild heat that elevates our enchiladas to new heights.
For the Sauce:
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Chicken Broth: Use low-sodium broth to keep flavors balanced without overwhelming saltiness.
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Flour: Just a bit for thickening; it’s like giving our sauce a cozy sweater.
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Spices (Cumin and Chili Powder): These spices add warmth and depth—don’t skip them!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by preheating your oven to 350°F (175°C). Shred your cooked chicken using two forks until it resembles fluffy clouds of goodness.
Create Your Sauce: In a saucepan over medium heat, mix flour with chicken broth until smooth. Stir in spices and allow it to simmer until thickened, creating that luscious sauce.
Assemble Enchiladas: Grab those tortillas! Fill each one with shredded chicken and a dollop of sour cream mixture. Roll them up tightly as if you’re tucking in your favorite blanket.
Add Sauce and Cheese: Place enchiladas seam-side down in a baking dish. Pour remaining sauce over the top and sprinkle generously with cheese; this is not the time to be shy.
Bake to Perfection: Slide your baking dish into the preheated oven for about 25 minutes until bubbly and golden brown on top; let that cheesy goodness shine!
Garnish & Serve: Once out of the oven, sprinkle chopped cilantro over the top before serving. Watch as everyone swoons at this masterpiece!
Now that you’ve made these incredible sour cream chicken enchiladas, prepare yourself for compliments galore! You’ve created something truly special—a dish that warms hearts and fills bellies. Enjoy every last bite!
You Must Know
- This sour cream chicken enchiladas recipe balances creamy goodness with zesty flavors
- The enticing aroma will fill your kitchen, making it irresistible
- Perfect for weeknight dinners or special gatherings, these enchiladas are sure to impress everyone at the table
Perfecting the Cooking Process
Start by cooking the chicken thoroughly, then mix it with sour cream and spices before rolling it into tortillas. This order ensures even flavor distribution and prevents soggy enchiladas.
Add Your Touch
Feel free to swap out chicken for shredded beef or add black beans for extra texture. You can also experiment with different cheeses to create a unique flavor profile.
Storing & Reheating
Store leftover enchiladas in an airtight container in the fridge for up to three days. To reheat, bake them at 350°F until heated through, ensuring they stay creamy and delicious.
Chef's Helpful Tips
- Always use freshly shredded cheese instead of pre-shredded; it melts better and enhances flavor
- Don’t skip the resting time after baking; it helps the enchiladas hold their shape
- Try adding a squeeze of lime just before serving for a fresh kick!
Sharing this recipe always brings back fond memories of family gatherings when everyone would dig in enthusiastically, asking for seconds while I beamed with pride knowing I had created something delicious.
FAQ
Can I make sour cream chicken enchiladas ahead of time?
Yes, you can assemble them in advance and store them covered in the fridge before baking.
What type of cheese is best for enchiladas?
Mexican cheese blends work well, but cheddar or Monterey Jack are great options too.
Can I freeze sour cream chicken enchiladas?
Absolutely! Just wrap them tightly and freeze before baking; they’ll keep well for up to two months.
Sour Cream Chicken Enchiladas
Savor the rich flavors of sour cream chicken enchiladas, a dish that transforms dinner into a delightful experience. Soft tortillas embrace tender, shredded chicken and are smothered in a creamy sauce, topped with melted cheese. Perfect for family gatherings or cozy weeknights, this recipe is simple yet impressive, making it an instant favorite at any table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 8 flour or corn tortillas
- 1 cup sour cream
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 1/4 cup fresh cilantro, chopped (optional)
- 1 can (4 oz) green chiles
- 2 cups low-sodium chicken broth
- 1/4 cup flour
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Preheat oven to 350°F (175°C).
- Shred cooked chicken using two forks.
- In a saucepan over medium heat, whisk together flour and chicken broth until smooth. Stir in cumin and chili powder; simmer until thickened.
- Fill each tortilla with shredded chicken and a dollop of sour cream mixture; roll tightly.
- Place seam-side down in a baking dish, pour sauce over enchiladas, and sprinkle cheese on top.
- Bake for 25 minutes until bubbly and golden brown.
- Garnish with cilantro before serving.
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
