Sour Cream Chicken Enchiladas

These Sour Cream Chicken Enchiladas are a comforting dish that combines tender shredded chicken, savory taco seasoning, creamy sour cream, and gooey Cheddar cheese, all wrapped in soft tortillas and smothered with enchilada sauce.

Baked to perfection, these enchiladas are a family favorite, perfect for a cozy dinner any night of the week. With layers of flavor and a satisfyingly creamy texture, they’re sure to be a hit at your dinner table.

Sour Cream Chicken Enchiladas

Ingredients:

1 large chicken breast about 350g/0.77lb

1 tablespoon taco seasoning

1/4 onion diced

1 1/2 cups 350g sour cream

1 1/2 cups 170g shredded Cheddar cheese

8 small tortillas

2 10 oz. cans enchilada sauce

Instructions:

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Season the chicken breast with taco seasoning and bake in the oven for 25-30 minutes or until cooked through. Remove from oven and shred.

In a bowl, combine the shredded chicken, diced onion, sour cream, and 1 cup of the shredded Cheddar cheese.

Fill each tortilla with the chicken mixture, roll it up and place it seam side down in a 13 x 9 baking dish that has a small amount of enchilada sauce coating the bottom.

Pour over the remaining enchilada sauce, cover with foil, and bake for about 35 minutes, until bubbly and warm.

Uncover, sprinkle the remaining shredded Cheddar cheese over the top of the enchiladas. Return to the oven for 5 minutes or until cheese is melted.

Allow to cool for 5 minutes before serving. Serve hot and enjoy!

Notes:

You can use rotisserie chicken or any other cooked chicken instead of baking and shredding the chicken breast.

For a vegetarian option, you can substitute the chicken with cooked black beans or diced vegetables like zucchini and bell peppers.

You can adjust the level of spiciness by using mild or hot enchilada sauce and adjusting the amount of taco seasoning.

Serve the enchiladas with some toppings like sliced avocado, chopped cilantro, or a dollop of sour cream.

Preparation: Start by preheating the oven and seasoning the chicken breast with taco seasoning before baking until fully cooked. This step ensures the chicken is flavorful and tender.

Assembly: After shredding the cooked chicken, mix it with diced onion, sour cream, and a portion of the shredded Cheddar cheese. This creamy mixture forms the filling for the enchiladas, providing a rich and satisfying texture.

Rolling: Each tortilla is filled generously with the chicken mixture, rolled up tightly, and placed seam side down in a baking dish. This step helps keep the enchiladas intact during baking and serving.

Sauce: Pour enchilada sauce over the rolled tortillas, ensuring they are well coated. This not only adds flavor but also keeps the enchiladas moist during baking.

Baking: Cover the dish with foil and bake until the enchiladas are heated through and bubbling. This allows the flavors to meld together while ensuring the tortillas are thoroughly cooked.

Cheese: Uncover the dish towards the end of baking, sprinkle the remaining shredded Cheddar cheese over the top, and return it to the oven until the cheese melts and turns golden brown. This final step adds a gooey, cheesy layer that enhances the dish’s flavor and presentation.

Resting: Let the enchiladas cool slightly before serving. This brief resting period allows the flavors to settle and makes them easier to handle when serving.

Serving: Serve the enchiladas hot, garnished optionally with chopped cilantro, avocado slices, or a dollop of sour cream. They make a hearty and satisfying meal perfect for family dinners or gatherings.

Nutrition Information:

Yields: 8 | Serving Size: 1 enchilada

Enchilada Sauce

Ingredients:

4 tablespoons vegetable oil

6 tablespoons all-purpose flour

2-3 tablespoons chili powder (adjust to taste)

1 1/2 teaspoons cumin powder

3/4-1 teaspoon garlic powder

1 1/2 teaspoons salt

4 1/2 cups water

Instructions:

Prepare the Roux:

In a medium saucepan over medium heat, add vegetable oil.

Once the oil is heated, add flour and stir constantly to combine. Cook for about 1-2 minutes until the mixture turns slightly golden brown.

Add Spices:

Quickly add chili powder, cumin powder, garlic powder, and salt to the roux. Stir continuously for about 30 seconds to 1 minute to toast the spices and release their flavors.

Gradually Add Water:

Gradually pour in the water while stirring vigorously to prevent lumps from forming. The mixture will initially expand and thicken.

Simmer and Thicken:

Bring the mixture to a simmer over medium heat, stirring frequently.

Continue to cook and stir until the sauce reaches your desired thickness, typically about 5-10 minutes.

Adjust Consistency and Seasoning:

If the sauce becomes too thick, you can add a little more water to adjust the consistency.
Taste and adjust seasoning with additional salt or spices if needed.

Use or Store:

Use the enchilada sauce immediately in your favorite enchilada recipe, or let it cool completely before transferring to an airtight container to store in the refrigerator for up to a week.

Frequently Asked Questions:

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken.

Simply shred the cooked chicken and mix it with the taco seasoning, onion, sour cream, and cheese as directed in the recipe.

Can I use a different type of cheese?

Absolutely! While the recipe calls for shredded Cheddar cheese, you can experiment with other cheeses like Monterey Jack, Colby, or a Mexican cheese blend for different flavor variations.

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas ahead of time, cover the baking dish, and refrigerate.

When ready to serve, bake according to the recipe instructions.

Keep in mind that the baking time may need to be adjusted if the dish is cold from the refrigerator.

Are there any alternatives to enchilada sauce?

If you don’t have enchilada sauce, you can use red or green salsa as a flavorful alternative.

Make sure to adjust the quantity to your taste preferences.

Can I freeze these enchiladas?

Yes, you can freeze the assembled enchiladas before baking.

Wrap the dish tightly in plastic wrap and foil.

When ready to enjoy, thaw in the refrigerator overnight and bake according to the recipe instructions.

Can I use chicken thighs instead of chicken breast?

Yes, you can substitute chicken thighs for chicken breast.

Ensure they are cooked through and shredded for the filling.

What can I use instead of taco seasoning?

A2: You can use a homemade blend of chili powder, cumin, paprika, garlic powder, and onion powder as an alternative to taco seasoning.

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas if you prefer or have dietary restrictions.

Soften them before filling by briefly heating in a pan or microwave.

Is there a way to make this dish spicier?

To add more heat, consider incorporating diced jalapeños or a pinch of cayenne pepper into the chicken mixture.

Can I make this recipe with pre-cooked rotisserie chicken?

Absolutely! Using pre-cooked rotisserie chicken is a time-saving option.

Shred the chicken and mix it with the other filling ingredients.

How do I prevent tortillas from cracking when rolling?

To prevent cracking, warm the tortillas before filling.

You can do this by briefly heating them in a dry skillet or wrapping them in a damp paper towel and microwaving.

Can I prepare these enchiladas in advance?

Yes, you can assemble the enchiladas ahead of time, refrigerate, and bake when ready.

Adjust baking time if the dish is cold from the refrigerator.

Is there a substitute for sour cream?

Greek yogurt can be a suitable substitute for sour cream in this recipe.

Can I freeze leftover enchiladas?

Yes, you can freeze leftover enchiladas.

Wrap them well in plastic wrap and foil, and thaw in the refrigerator before reheating.

What side dishes pair well with sour cream chicken enchiladas?

Common sides include Mexican rice, black beans, guacamole, or a side salad with fresh veggies.