Sour Cream Chicken Enchiladas Recipe
This chicken enchilada recipe is my go-to comfort food because it perfectly combines creamy, cheesy goodness with a delightful kick of spices, hitting all the right flavor notes. Plus, it’s super easy to make, and I love customizing it with a fresh cilantro and avocado garnish for that extra burst of freshness!
I love creating recipes that deliver cozy, flavorful vibes when they arrive at the table. My Sour Cream Chicken Enchiladas contain tender, shredded chicken that partners with the rich creaminess of sour cream to create a bewitching filling.
Diced onions and minced garlic (hey, every enchilada deserves a good foundation!) add a bridge from the chicken to the plentiful cheese, which obligingly tops these beauties but does not hog the flavor limelight. There’s also a cilantro garnish that brings a toasty flavor hit from the oven (thanks, broiler!) that is the perfect counterpoint to the main ingredients.
Ingredients
Oil Olive: Heart-healthy fats that bring flavor.
Poultry, Breast, Chicken: Protein Content High, Fat Content Low & Necessary for Muscle Growth.
Sour Cream: Contributes creaminess; is a source of good fats and calcium.
Cheddar cheese is loaded with calcium and protein, and it brings the savory depth that’s a hallmark of this dish.
Mild and creamy, Monterey Jack cheese smooths flavors and melts well.
Tortillas made of flour will give you the energy you need from their carbohydrates.
Tortillas can be soft, or they can be crispy.
Enchilada Sauce, Green: Spicy and tangy, it enhances the zest of the dish.
Garlic: Has antioxidants and gives the dish its smell.
Ingredient Quantities
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- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 cups cooked chicken breast, shredded
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups sour cream
- 2 cups green enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8-10 flour tortillas
- 2 tablespoons chopped fresh cilantro (optional for garnish)
- 1 diced tomato (optional for garnish)
- 1 sliced avocado (optional for garnish)
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Instructions
1. Set your oven to 350°F (175°C) for warming up.
2. In a big frying pan, warm the olive oil over a medium flame. Toss in the chopped onion and stir until it becomes translucent. Stir in the dripping wet garlic and continue cooking for another minute.
3. Combine the chicken, cumin, chili powder, salt, and pepper in the skillet. Heat until hot and sizzling, which may take a few minutes. The chicken should be well mixed with the spices. If you were trying to do this without a food processor, you might use a spoon, mashers, or some other tools to break up the big clumps of chicken. This is the way to shred all the clumps.
4. In a medium bowl, combine the sour cream and green enchilada sauce, stirring until smooth.
5. Distribute approximately 1/2 cup of the sour cream mixture over the bottom of a 9×13 inch baking dish.
6. Spoon a portion of the chicken filling and a dash of both cheddar and Monterey Jack cheeses onto each flour tortilla. Roll up and place them seam-side down in the prepared baking dish.
7. Over the enchiladas, pour the leftover sour cream sauce, so it is evenly distributed.
8. Distribute the leftover Monterey Jack and cheddar cheeses over the top of the enchiladas.
9. Preheat the oven to the proper temperature. Bake in the preheated oven for 20 to 25 minutes. The dish is done when the cheese is melted and bubbly.
10. If you want, before serving, you can garnish with chopped cilantro, diced tomato, and sliced avocado.
Equipment Needed
1. Oven
2. Large Frying Pan
3. Medium Bowl
4. 9×13 inch Baking Dish
5. Knife
6. Cutting Board
7. Spoon
8. Measuring Spoons
9. Measuring Cups
FAQ
- Q: Can I use corn tortillas instead of flour tortillas?A: You can use corn tortillas if you prefer, but they might need a little more time in the oven to soften.
- Q: Is there a non-dairy substitute for sour cream?A: A dairy-free option can be a plant-based sour cream alternative or plain coconut yogurt.
- Q: Can I make these enchiladas ahead of time?A: Of course! Put the enchiladas together, cover them, and store them in the refrigerator for as long as 24 hours before you bake them.
- Q: How can I add more spice to the dish?A: Increase the spice level by adding some diced jalapeños or a little more chili powder.
- Q: Can these enchiladas be frozen?A: Yes, they can be frozen in a watertight container for as long as 3 months. Unthaw before reheating in the oven.
- Q: What can I serve alongside the enchiladas?A: For a full plate, pair with any of the following: Mexican rice, black beans, or fresh green salad.
Substitutions and Variations
1 tablespoon vegetable oil instead of olive oil.
Instead of an onion, use 1 small shallot, diced.
Instead of using minced garlic cloves, use 2 teaspoons of garlic powder.
3 cups of shredded, cooked turkey breast instead of chicken breast.
1 teaspoon paprika is the substitute for chili powder.
Pro Tips
1. Enhance the Flavor: For a deeper flavor, consider sautéing the cumin and chili powder with the onions and garlic for about 30 seconds before adding the chicken. This helps release the spices’ natural oils and enhances their flavors.
2. Perfect Cheese Blend: To ensure an even melt, consider mixing the cheddar and Monterey Jack cheeses together in a bowl before adding them to the tortillas and the top of the enchiladas.
3. Tortilla Prep: Before filling and rolling the tortillas, quickly warm them in a dry skillet or microwave. Warm tortillas are more pliable and less likely to crack when rolling.
4. Customizing Sauce Consistency: If you prefer a thicker sauce, reduce the enchilada sauce on the stove before combining it with the sour cream. Alternatively, for a thinner sauce, add a splash of chicken broth or water.
5. Crusty Cheese Topping: For a crispy cheese topping, broil the enchiladas for the last 2-3 minutes of baking. Keep a close eye to prevent burning.
Sour Cream Chicken Enchiladas Recipe
My favorite Sour Cream Chicken Enchiladas Recipe
Equipment Needed:
1. Oven
2. Large Frying Pan
3. Medium Bowl
4. 9×13 inch Baking Dish
5. Knife
6. Cutting Board
7. Spoon
8. Measuring Spoons
9. Measuring Cups
Ingredients:
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- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 cups cooked chicken breast, shredded
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups sour cream
- 2 cups green enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8-10 flour tortillas
- 2 tablespoons chopped fresh cilantro (optional for garnish)
- 1 diced tomato (optional for garnish)
- 1 sliced avocado (optional for garnish)
“`
Instructions:
1. Set your oven to 350°F (175°C) for warming up.
2. In a big frying pan, warm the olive oil over a medium flame. Toss in the chopped onion and stir until it becomes translucent. Stir in the dripping wet garlic and continue cooking for another minute.
3. Combine the chicken, cumin, chili powder, salt, and pepper in the skillet. Heat until hot and sizzling, which may take a few minutes. The chicken should be well mixed with the spices. If you were trying to do this without a food processor, you might use a spoon, mashers, or some other tools to break up the big clumps of chicken. This is the way to shred all the clumps.
4. In a medium bowl, combine the sour cream and green enchilada sauce, stirring until smooth.
5. Distribute approximately 1/2 cup of the sour cream mixture over the bottom of a 9×13 inch baking dish.
6. Spoon a portion of the chicken filling and a dash of both cheddar and Monterey Jack cheeses onto each flour tortilla. Roll up and place them seam-side down in the prepared baking dish.
7. Over the enchiladas, pour the leftover sour cream sauce, so it is evenly distributed.
8. Distribute the leftover Monterey Jack and cheddar cheeses over the top of the enchiladas.
9. Preheat the oven to the proper temperature. Bake in the preheated oven for 20 to 25 minutes. The dish is done when the cheese is melted and bubbly.
10. If you want, before serving, you can garnish with chopped cilantro, diced tomato, and sliced avocado.
