Imagine biting into a warm, cheesy Chicken Enchilada with Sour Cream Sauce, where the flavors dance on your palate like they just stepped off the salsa floor. Each bite is a delightful explosion of tender chicken, zesty spices, and a creamy sauce that wraps you in a cozy embrace. Cheesy stuffed flank steak The aroma wafts through your kitchen, drawing everyone in like moths to a flame—trust me, no one can resist! For more inspiration, check out this cheesy chicken alfredo lasagna recipe.
Now, let me take you back to that unforgettable family gathering when I first served these enchiladas. My cousin Mark, who usually claims to be “not hungry,” practically inhaled three servings before I could say “sour cream.” The laughter and joy around the table made it clear: this dish was destined to be a hit at every celebration. Taco stuffed shells recipe So whether it’s Taco Tuesday or just another Wednesday night, these enchiladas promise an amazing flavor experience that will have your taste buds doing the cha-cha.
Why You'll Love This Recipe
- This Chicken Enchiladas with Sour Cream Sauce is incredibly easy to prepare, making weeknight dinners stress-free
- The flavor profile combines savory chicken with rich sour cream for a comforting meal
- Its vibrant colors and creamy texture make it visually appealing on any dinner table
- Plus, these enchiladas are versatile enough for customization based on your preferences!
I’ll never forget the day my friend Sarah took her first bite of these enchiladas; she declared them “life-changing” between mouthfuls!
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 how many you’re feeding.
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Fresh Garlic: Use firm garlic cloves for the best flavor; don’t skimp on this!
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Tortillas: Flour tortillas add softness; corn tortillas bring authenticity—choose what tickles your fancy.
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Shredded Cheese: A blend of Monterey Jack and cheddar gives that gooey goodness we all crave.
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Sour Cream: Adds richness and tang; opt for full-fat for extra creaminess.
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Green Chiles: These little cans of magic introduce a mild heat that makes everything more exciting.
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Cumin and Chili Powder: Essential spices that create depth and warmth in every bite.
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Diced Tomatoes: Canned or fresh work wonders for added moisture and flavor.
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Onion: Sautéed onions provide sweetness; use yellow or white for optimal results.
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Cilantro (optional): A sprinkle of fresh cilantro brings brightness to your plate—love it or hate it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray. Season chicken breasts with salt and pepper.
Cook the chicken: In a large skillet over medium heat, add a drizzle of olive oil and cook the seasoned chicken until golden brown on both sides and no longer pink inside, about 6-7 minutes per side.
Shred the chicken: Remove from heat and let cool slightly before shredding using two forks. It’s therapeutic—trust me!
Sauté the aromatics: In the same skillet, add diced onions and minced garlic; sauté until onions turn translucent and release their sweet aroma.
Mix the filling: In a large bowl, combine shredded chicken, green chiles, diced tomatoes, cumin, chili powder, half of the cheese, and salt. Stir until well mixed.
Assemble the enchiladas: Spoon about ¼ cup of the filling onto each tortilla. Roll tightly and place seam-side down in your prepared baking dish.
Prepare the sauce: In a separate bowl, mix sour cream with some reserved salsa or additional diced tomatoes for extra moisture. Ultimate taco bowl recipe Pour over assembled enchiladas evenly.
Top with cheese: Sprinkle remaining cheese over the top for that glorious melty finish.
Bake to perfection: Place in preheated oven for 20-25 minutes until bubbly and golden brown. Enjoy as your house fills with mouthwatering aromas!
Serve hot with optional cilantro sprinkled on top if you’re feeling fancy!
And there you have it—the perfect Chicken Enchiladas with Sour Cream Sauce! Now gather your friends or family around because this dish is meant to share (or hoard for yourself if you’re feeling selfish). Chicken linguine with cowboy butter Happy cooking!
You Must Know
- This Chicken Enchiladas with Sour Cream Sauce will be your go-to recipe
- Melting cheese and savory chicken wrapped in tortillas create a cozy, soul-satisfying dish
- Not to mention, it’s perfect for impressing guests or simply indulging after a long day
Perfecting the Cooking Process
Start by cooking the chicken first, then prep your enchilada sauce while assembling the tortillas for efficiency.
Add Your Touch
Feel free to swap out chicken for shredded beef or beans for a vegetarian option. Add jalapeños for an extra kick!
Storing & Reheating
Store leftovers in an airtight container for up to four days. Reheat in the oven at 350°F until heated through.
Chef's Helpful Tips
- Always use fresh tortillas for the best texture; they hold up better than old ones
- Don’t overfill the enchiladas; too much filling can make them burst during baking
- Finally, let them rest before serving; this helps flavors meld beautifully
I once made these Chicken Enchiladas with Sour Cream Sauce for a potluck, and they disappeared faster than my friend’s attempts to make small talk! For more inspiration, check out this sticky honey chicken recipe recipe.
FAQ
Can I make Chicken Enchiladas with Sour Cream Sauce ahead of time?
Absolutely! Assemble them and refrigerate before baking to save time later.
What kind of cheese works best?
A blend of Monterey Jack and cheddar gives great flavor and meltiness.
Can I freeze leftover enchiladas?
Yes, you can freeze them! Just wrap tightly and bake directly from frozen when ready.
Chicken Enchiladas with Sour Cream Sauce
- Total Time: 40 minutes
- Yield: Serves approximately 6
Description
Chicken Enchiladas with Sour Cream Sauce are the ultimate comfort food, featuring tender chicken wrapped in soft tortillas and drenched in a creamy, tangy sauce.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 8 flour or corn tortillas
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 1 cup sour cream
- 1 (4 oz) can green chiles
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup diced tomatoes (canned or fresh)
- 1 medium onion, diced
- Cilantro (optional)
Instructions
- Preheat oven to 350°F (175°C) and spray a 9×13 inch baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper. In a large skillet over medium heat, cook chicken until golden brown on both sides (about 6-7 minutes each side). Remove from heat and shred using two forks.
- In the same skillet, sauté diced onions and minced garlic until translucent.
- In a bowl, mix shredded chicken, green chiles, diced tomatoes, cumin, chili powder, half of the cheese, and salt until well combined.
- Spoon about ¼ cup of filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Mix sour cream with reserved salsa or additional diced tomatoes for moisture; pour over enchiladas.
- Top with remaining cheese and bake for 20-25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
