Sour Cream Chicken Enchiladas: The Ultimate Recipe Guide

Sour Cream Chicken Enchiladas: Prepare to be transported to a world of creamy, cheesy, and utterly irresistible comfort food! Forget everything you thought you knew about enchiladas; this recipe elevates the classic dish to a whole new level of deliciousness. I’m about to share a secret weapon that will have your family and friends begging for more.

Enchiladas, a cornerstone of Mexican cuisine, have a rich history dating back to the Mayan civilization. Corn tortillas were traditionally dipped in chili sauce and filled with small fish. Over time, the dish evolved, incorporating various meats, cheeses, and sauces, reflecting the diverse regional flavors of Mexico. While red sauce enchiladas are widely popular, the creamy, tangy twist of Sour Cream Chicken Enchiladas offers a delightful departure from the norm.

What makes these enchiladas so beloved? It’s the perfect balance of flavors and textures. The tender, shredded chicken, combined with the creamy sour cream sauce and melted cheese, creates a symphony of taste that’s both comforting and satisfying. The slight tanginess of the sour cream cuts through the richness, preventing the dish from being overly heavy. Plus, they are incredibly easy to assemble, making them a perfect weeknight meal. So, gather your ingredients, and let’s embark on a culinary adventure to create the most amazing Sour Cream Chicken Enchiladas you’ve ever tasted!

this recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 (4 ounce) can chopped green chilies, undrained
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded Monterey Jack cheese, divided
• 12 (6-inch) corn tortillas
• Optional toppings: chopped cilantro, diced avocado, extra sour cream

Preparing the Chicken Filling:

1. Cook the Chicken: First, we need to cook our chicken. You can do this in a few ways. My favorite is to poach it. Place the chicken breasts in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the chicken is cooked through and no longer pink inside. Another option is to bake the chicken at 375°F (190°C) for about 20-25 minutes, or until cooked through. You can even use leftover cooked chicken or rotisserie chicken to save time!
2. Shred the Chicken: Once the chicken is cooked, let it cool slightly. Then, shred it using two forks. You can also use a stand mixer with the paddle attachment on low speed to shred the chicken quickly and easily. Just be careful not to over-shred it!
3. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
4. Combine the Ingredients: Add the diced tomatoes and green chilies (Rotel), chopped green chilies, chili powder, cumin, garlic powder, and onion powder to the skillet. Season with salt and pepper to taste. Stir well to combine.
5. Simmer the Sauce: Bring the mixture to a simmer and cook for about 5-10 minutes, stirring occasionally, to allow the flavors to meld together. This step is important for developing a rich and flavorful filling.
6. Add the Chicken: Add the shredded chicken to the skillet and stir to coat it evenly with the sauce. Cook for another 5 minutes, stirring occasionally, to heat the chicken through. Taste and adjust the seasoning as needed. You might want to add a little more chili powder for extra heat or a pinch of salt if it needs it.
7. Cool Slightly: Remove the skillet from the heat and let the chicken filling cool slightly before assembling the enchiladas. This will make it easier to handle and prevent the tortillas from getting soggy.

Preparing the Sour Cream Sauce:

1. Combine the Ingredients: In a medium bowl, whisk together the condensed cream of chicken soup and sour cream until smooth and creamy. Make sure there are no lumps!
2. Add Cheese: Stir in 1/2 cup of the shredded cheddar cheese and 1/2 cup of the shredded Monterey Jack cheese. Mix well to combine. The cheese will melt slightly into the sauce, making it extra delicious.
3. Set Aside: Set the sour cream sauce aside until you’re ready to assemble the enchiladas.

Assembling the Enchiladas:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Warm the Tortillas: This is a crucial step to prevent the tortillas from cracking when you roll them. You can warm them in a dry skillet over medium heat for a few seconds per side, or wrap them in a damp paper towel and microwave them for about 30-60 seconds. Another option is to wrap them in foil and warm them in the preheated oven for about 5-10 minutes.
3. Assemble the Enchiladas: Spread a thin layer of the sour cream sauce in the bottom of a 9×13 inch baking dish. This will prevent the enchiladas from sticking and add extra flavor.
4. Fill the Tortillas: Take one warmed tortilla and spoon about 1/4 cup of the chicken filling down the center.
5. Roll the Enchiladas: Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish.
6. Repeat: Repeat steps 4 and 5 with the remaining tortillas and chicken filling, arranging the enchiladas snugly in the baking dish.
7. Top with Sauce: Pour the remaining sour cream sauce evenly over the enchiladas, making sure to cover them completely.
8. Add Cheese: Sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of Monterey Jack cheese over the top of the enchiladas.

Baking the Enchiladas:

1. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes.
2. Uncover and Bake: Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. The top should be lightly golden brown.
3. Let Rest: Let the enchiladas rest for a few minutes before serving. This will allow the sauce to thicken slightly and make them easier to serve.

Serving Suggestions:

1. Garnish: Garnish the enchiladas with your favorite toppings, such as chopped cilantro, diced avocado, and extra sour cream.
2. Sides: Serve the enchiladas with a side of rice, beans, or a simple salad.
3. Enjoy!: Enjoy your delicious and easy sour cream chicken enchiladas! They’re perfect for a weeknight dinner or a casual gathering with friends and family.

Conclusion:

Okay, friends, let’s recap why these Sour Cream Chicken Enchiladas are about to become your new weeknight staple. We’re talking creamy, cheesy, comforting goodness all wrapped up in a warm tortilla. The combination of the tangy sour cream sauce, the tender chicken, and the melty cheese is simply irresistible. It’s a dish that’s both satisfying and surprisingly easy to make, meaning you can have a restaurant-quality meal on the table without spending hours in the kitchen. Trust me, your family (and your taste buds!) will thank you.

But the best part about this recipe is its versatility! Feel free to get creative and customize it to your liking. For a spicier kick, add a pinch of cayenne pepper to the sour cream sauce or use a spicier salsa. If you’re a vegetarian, you can easily substitute the chicken with black beans, corn, and bell peppers for a delicious and equally satisfying enchilada. You could even add some chopped spinach or kale for an extra boost of nutrients. The possibilities are endless!

Serving Suggestions: These enchiladas are fantastic on their own, but they’re even better when paired with some delicious sides. I love serving them with a simple side salad with a light vinaigrette to balance out the richness of the enchiladas. Mexican rice and refried beans are also classic accompaniments that complement the flavors perfectly. And don’t forget the toppings! A dollop of guacamole, a sprinkle of chopped cilantro, and a drizzle of hot sauce are all fantastic additions that will take your enchiladas to the next level.

Variations to Explore: Want to switch things up? Consider using different types of cheese, like Monterey Jack or pepper jack, for a unique flavor profile. You can also experiment with different types of tortillas, such as whole wheat or corn tortillas. For a richer flavor, try browning the chicken in a little butter before adding it to the filling. And if you’re short on time, you can even use rotisserie chicken to speed up the process. No matter how you choose to make them, I’m confident that these enchiladas will be a hit!

So, what are you waiting for? It’s time to gather your ingredients and give these Sour Cream Chicken Enchiladas a try! I promise you won’t be disappointed. They are a guaranteed crowd-pleaser and a dish that you’ll be making again and again. I’m so excited for you to experience the deliciousness of this recipe.

And now, for the most important part: I want to hear from you! Once you’ve made these enchiladas, please come back and share your experience in the comments below. Let me know what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. I love hearing your feedback and learning from your experiences. Happy cooking!

Don’t forget to snap a picture of your finished enchiladas and tag me on social media! I can’t wait to see your creations. Let’s spread the enchilada love and inspire others to try this amazing recipe. Enjoy!

Sour Cream Chicken Enchiladas: The Ultimate Recipe Guide

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• Total Time: This recipe features juicy chicken thighs marinated in a flavorful blend of soy sauce, honey, garlic, and ginger, then baked to golden perfection. Serve over rice or noodles for a quick and delicious weeknight meal.
• Yield: 12 enchiladas

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Description

Creamy, cheesy Sour Cream Chicken Enchiladas are an easy, flavorful weeknight meal. Tender chicken and zesty sauce rolled in tortillas, smothered in creamy sour cream sauce and melted cheese.

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Ingredients

This recipe features juicy chicken thighs marinated in a flavorful blend of soy sauce, honey, garlic, and ginger, then baked to perfection. Serve over rice or noodles for a quick and delicious meal.

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Instructions

Fluffy, golden-brown pancakes made with a hint of vanilla and a touch of cinnamon. Perfect for a weekend breakfast or a special treat.

Notes

This recipe features juicy chicken thighs marinated in a flavorful blend of soy sauce, honey, garlic, and ginger, then baked to perfection. Serve over rice or noodles for a quick and delicious weeknight meal.

• Prep Time: Creamy, cheesy chicken enchiladas with a flavorful homemade sauce. Perfect for a comforting weeknight dinner.
• Cook Time: Fluffy, buttery brioche French toast baked to golden perfection in a rich custard. Top with fresh berries and a dusting of powdered sugar for an elegant breakfast or brunch.