Sour Cream Chicken Enchiladas Recipe
Nothing says comfort quite like creamy, cheesy, and slightly spicy chicken enchiladas. These Sour Cream Chicken Enchiladas are a family favorite and come together effortlessly with a creamy sauce that elevates the traditional recipe to new heights.
Growing up, crafting enchiladas was a weekend family event. Everyone would gather around our kitchen’s small island, armed with spatulas and smiles, transforming simple ingredients into lavish dishes. The magic happened when my grandmother taught us the perfect balance between spicy and creamy, noting that the secret lay in our homemade sour cream sauce, passed down through generations.
Why You’ll Love This Recipe
These Sour Cream Chicken Enchiladas offer a perfect combination of tangy and savory flavors with a slight kick of spice. The recipe is quick and requires only 30 minutes of prep time, making it ideal for weeknight dinners. The homemade sour cream sauce is not only rich and delicious but also pairs perfectly with the gooey cheese and tender chicken, creating a melt-in-your-mouth experience.
Ingredients Notes
Choosing fresh, high-quality ingredients enhances the flavors of your enchiladas. Opt for a rich, full-fat sour cream for the creamiest sauce. Rotisserie chicken can be a great time-saver, offering tender and flavorful meat. If you prefer a kick, add green chilies or a sprinkle of cayenne pepper to your sauce. We recommend fresh cilantro for garnish, adding a pop of color and herby freshness.
Recipe Steps
Step 1
Begin by preheating your oven to 350°F (175°C). Shred the rotisserie chicken into bite-sized pieces and set aside.
Step 2
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, ensuring no lumps form, then simmer until thickened.
Step 3
Remove the pan from heat and stir in sour cream and diced green chilies. Mix until smooth to create the signature creamy sauce.
Step 4
Divide the shredded chicken and a handful of cheese among the tortillas. Roll each tortilla up and place seam-side down in a greased baking dish.
Step 5
Pour the sauce over the tortillas, ensuring even coverage. Top with remaining cheese and bake for 25 minutes, or until cheese is bubbly and golden brown.
Storage Options
To store leftovers, allow enchiladas to cool completely before transferring to an airtight container. Refrigerate for up to 3 days. For freezing, wrap individual portions in plastic wrap, then foil, and store for up to 3 months. Reheat by thawing overnight in the fridge and warming in the oven at 350°F for 20 minutes.
Variations & Substitutions
For a gluten-free version, replace the flour with cornstarch or a gluten-free blend. Vegetarians can use black beans or grilled vegetables instead of chicken. To reduce the dish’s richness, opt for Greek yogurt in place of sour cream. Spice lovers might enjoy extra jalapeños or a splash of hot sauce in the sauce.
Frequently Asked Questions
Can I use corn tortillas instead of flour? Yes, corn tortillas work well if you prefer a more traditional enchilada. Be sure to warm them before rolling to prevent cracks.
What sides pair well with this dish? A fresh garden salad or Mexican rice complements the richness of the enchiladas, adding balance with light and fresh tones.
Is there a way to make this dish less spicy? Absolutely! You can omit the green chilies and use mild cheese. The result will still be flavorful but without the heat.
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Sour Cream Chicken Enchiladas Recipe
Ingredients
Main Ingredients
- 1.5 cups shredded chicken cooked
- 8 oz sour cream
- 1 cup cheddar cheese shredded
- 8 pieces tortillas flour
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a large bowl, mix together the sour cream and shredded chicken.
- Fill each tortilla with the chicken mixture and roll up.
- Place rolled tortillas in a baking dish and top with shredded cheese.
- Bake in the preheated oven for 30 minutes or until cheese is melted and bubbly.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
