The aroma of sour cream chicken enchiladas wafts through the kitchen, teasing your senses with promises of creamy goodness and zesty flavors. Those layered tortillas, filled with tender chicken and smothered in a rich sauce, are not just a meal; they’re a culinary hug wrapped in cheese.
Every family gathering calls for this dish, as it magically brings everyone together—whether it’s game night or a cozy Sunday dinner. The anticipation builds as you eagerly await that first bite, where the crunch meets the creaminess, and suddenly, all is right in the world.
Why You'll Love This Recipe
- This recipe for sour cream chicken enchiladas is so easy that even your cat could make it—if only they had thumbs
- The flavor explosion will make your taste buds dance like nobody’s watching
- Visually stunning with its layers of vibrant colors, this dish is perfect for impressing guests or simply indulging yourself
- Plus, it’s incredibly versatile; you can swap ingredients based on what’s lurking in your fridge
I remember the first time I made these sour cream chicken enchiladas for my friends. Their eyes widened with delight as they took that first bite, and I swear I heard angels sing.
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 hungry everyone is.
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Fresh Garlic: Choose firm, fresh garlic cloves for maximum flavor; it’s a game-changer.
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Sour Cream: Use full-fat sour cream for creaminess that makes your heart sing.
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Shredded Cheese: A blend of cheddar and Monterey Jack gives great flavor and meltability.
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Tortillas: Flour tortillas are soft and pliable, making them perfect for wrapping around the filling.
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Canned Green Chiles: These add a mild kick—perfect if you’re not into fire-breathing dishes.
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Chicken Broth: Use low-sodium broth to control the saltiness while keeping that flavor boost intact.
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Spices (Cumin & Chili Powder): A pinch of these spices elevates the flavor profile to new heights.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare yourself for a delightful cooking adventure! Let’s dive right into crafting these scrumptious sour cream chicken enchiladas.
Cook the Chicken: Begin by preheating your oven to 350°F (175°C). In a pot of boiling water seasoned with salt, cook the chicken breasts until fully cooked—about 15-20 minutes works well. Once done, shred those beauties using two forks.
Sauté Aromatics: In a skillet over medium heat, sauté minced garlic until fragrant—about 1 minute should do. Add canned green chiles and spices; stir until everything combines beautifully.
Create the Sauce: In a bowl, mix shredded chicken with sour cream and half of both cheeses. Pour in some chicken broth to achieve that luscious consistency. It should be creamy yet spreadable!
Assemble the Enchiladas: Take each tortilla and fill it with about 1/4 cup of the cheesy mixture. Roll tightly and place seam-side down in a greased baking dish—don’t worry about making them perfect!
Add Final Touches: Spread any remaining sauce over the top and sprinkle with leftover cheese. Bake uncovered for about 25-30 minutes until bubbly and golden—your kitchen will smell heavenly!
Enjoy every creamy bite of these sour cream chicken enchiladas! They’re fantastic straight from the oven or reheated later (if there are leftovers).
You Must Know
- Sour cream chicken enchiladas are not just delicious; they’re a crowd-pleaser
- The creamy texture and zesty flavor elevate any dinner, making it feel special
- Plus, they’re perfect for gatherings or cozy family nights, leaving everyone wanting more
Perfecting the Cooking Process
Start by cooking your chicken thoroughly, then prepare the sauce while the tortillas warm up. This sequence saves time and ensures everything is ready together.
Add Your Touch
Feel free to swap out chicken for beef or even veggies! You can also spice things up with different cheeses or toppings to match your taste.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, keeping that creamy goodness intact.
Chef's Helpful Tips
- When making sour cream chicken enchiladas, remember to use fresh ingredients for maximum flavor
- Don’t skip the cheese; it creates that melty goodness everyone loves
- Also, let them rest after baking for better slicing and serving
Sharing a plate of sour cream chicken enchiladas with friends always brings laughter and compliments, especially when they ask for seconds—my heart swells with joy!
FAQ
Can I make sour cream chicken enchiladas ahead of time?
Absolutely! Assemble them a day before and refrigerate until ready to bake.
What can I substitute for sour cream?
Greek yogurt works well and adds a nice tangy flavor too.
How do I prevent my tortillas from tearing?
Warm tortillas before filling them; this makes them more pliable and less likely to tear.
Sour Cream Chicken Enchiladas
Savor the creamy, zesty delight of sour cream chicken enchiladas, a dish that transforms any gathering into a celebration. These enchiladas feature tender chicken wrapped in soft tortillas, smothered in a rich sauce and melted cheese. Perfect for family dinners or casual get-togethers, every bite offers a comforting blend of flavors that will leave everyone wanting more. This easy recipe allows you to customize ingredients based on your pantry staples, making it both versatile and satisfying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1 cup full-fat sour cream
- 2 cups shredded cheese (1 cup cheddar, 1 cup Monterey Jack)
- 8 flour tortillas
- 1 can (4 oz) canned green chiles
- 1 cup low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the chicken in boiling salted water for about 15-20 minutes until fully cooked; shred using two forks.
- In a skillet over medium heat, sauté garlic until fragrant, then add green chiles and spices.
- In a bowl, combine shredded chicken, sour cream, half the cheese, and chicken broth until creamy.
- Fill each tortilla with about 1/4 cup of the mixture, roll tightly, and place seam-side down in a greased baking dish.
- Top with remaining sauce and cheese; bake uncovered for 25-30 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
