When it comes to comfort food with a Mexican twist, nothing beats Sour Cream Chicken Enchiladas. This dish combines tender, flavorful chicken wrapped in soft tortillas, smothered with a rich and creamy sour cream sauce, and topped with melted cheese. It’s the perfect meal for any occasion, whether you’re preparing a simple weeknight dinner or entertaining guests.
Enchiladas have a rich history in Mexican cuisine, evolving over the years into a beloved dish worldwide. You can learn more about the history of enchiladas to appreciate their origins and the many ways they can be customized. If you’re looking for ways to enhance your enchilada recipes, this guide from Food Network provides helpful tips on improving your technique, such as how to roll and bake enchiladas perfectly.
Unlike traditional red or green enchiladas, these Sour Cream Chicken Enchiladas are all about creaminess. The sour cream sauce pairs beautifully with the chicken and melted cheese, creating a rich, satisfying dish that’s perfect for any meal.
Ingredients for Sour Cream Chicken Enchiladas
These are the ingredients you’ll need to make this deliciously creamy dish. Simple and easy to find, they combine to create a comforting meal with rich flavors.
For the Enchiladas:
- 2 cups shredded, cooked chicken: You can use rotisserie chicken for convenience or cook your own chicken breasts.
- 8-10 flour tortillas: Flour tortillas work best for this recipe, but corn tortillas can also be used for a more traditional option.
- 1 cup shredded cheddar cheese: Sharp cheddar adds a rich, tangy flavor.
- 1 cup shredded Monterey Jack cheese: Adds a creamy and mild texture that melts perfectly.
- 1 small onion, diced: Adds sweetness and texture to the filling.
- 2 tablespoons olive oil: Used for sautéing the onions.
For the Sour Cream Sauce:
- 1 cup sour cream: The star ingredient that adds a creamy, tangy flavor to the sauce.
- 1 can (10 oz) green enchilada sauce: Brings a slightly spicy and tangy base to the sauce.
- 1 cup chicken broth: Helps thin out the sauce and provides extra flavor.
- 2 tablespoons butter: Adds richness to the sauce.
- 2 tablespoons all-purpose flour: Used to thicken the sauce.
- ½ teaspoon garlic powder: Enhances the overall flavor of the sauce.
- ½ teaspoon cumin: Adds a warm, earthy flavor that pairs well with the sour cream.
- Salt and pepper to taste: For seasoning the sauce to perfection.
- Fresh cilantro (optional): Adds freshness and a pop of color for garnish.
Step-by-Step Guide to Preparing Sour Cream Chicken Enchiladas
Follow these steps to create the perfect batch of creamy, cheesy enchiladas that will have everyone coming back for seconds.
Step 1: Prepare the Chicken Filling
The chicken filling is the foundation of this dish. Follow these instructions to make a flavorful and satisfying filling.
- Cook the Chicken: If you’re starting with raw chicken breasts, season them with salt and pepper, and cook them in a skillet with olive oil over medium heat until fully cooked. Once the chicken is done, shred it using two forks.
- Sauté the Onions: In a large skillet, heat the olive oil over medium heat. Add the diced onions and sauté them for about 5 minutes, or until they become soft and translucent.
- Mix Chicken and Cheese: In a large bowl, combine the shredded chicken, sautéed onions, ½ cup of cheddar cheese, and ½ cup of Monterey Jack cheese. Mix everything well and set it aside for assembly later.
Step 2: Make the Sour Cream Sauce
This creamy, tangy sauce is what makes Sour Cream Chicken Enchiladas stand out. Here’s how to make it:
- Create a Roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, creating a smooth roux.
- Add Liquid Ingredients: Gradually whisk in the chicken broth and green enchilada sauce, ensuring the mixture stays smooth and free of lumps.
- Add Sour Cream and Spices: Lower the heat and whisk in the sour cream, garlic powder, cumin, salt, and pepper. Let the sauce simmer for 5 minutes, allowing it to thicken slightly. Once the sauce reaches a creamy consistency, remove it from heat.
Step 3: Assemble the Enchiladas
Once the filling and sauce are ready, it’s time to assemble the enchiladas:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Fill the Tortillas: Spoon the chicken mixture into the center of each tortilla, roll them tightly, and place them seam-side down in the prepared baking dish.
- Pour the Sauce: Pour the sour cream sauce over the top of the rolled tortillas, ensuring they are fully covered.
- Top with Cheese: Sprinkle the remaining cheddar and Monterey Jack cheeses on top of the enchiladas.
Step 4: Bake the Enchiladas
Baking allows the cheese to melt and the flavors to meld together beautifully.
- Bake: Place the dish in the oven and bake the enchiladas for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Once the enchiladas are baked to perfection, remove them from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro for a burst of freshness.
Tips for the Best Sour Cream Chicken Enchiladas
Follow these tips to ensure your Sour Cream Chicken Enchiladas turn out delicious every time:
Balancing Flavors
- Spice Level: If you like your enchiladas with more heat, consider adding diced jalapeños to the filling or using a spicier enchilada sauce.
- Creaminess: If you want an even richer sauce, you can add more sour cream. Alternatively, you can thicken the sauce by letting it simmer longer.
- Citrus Brightness: A squeeze of fresh lime juice over the enchiladas just before serving can brighten the flavors and balance the richness of the sauce.
Getting the Best Texture
- Prevent Soggy Tortillas: To avoid soggy tortillas, lightly toast them in a dry skillet before filling them. This step helps them maintain their structure and texture during baking.
- Extra Cheese: For more gooey cheese, feel free to add extra cheese to the filling or on top before baking.
Adding Extra Ingredients
- Vegetables: For added nutrition, sautéed vegetables like bell peppers, spinach, or corn can be mixed into the chicken filling.
- Beans: Adding black beans or refried beans to the filling provides extra texture and protein, making the dish heartier.
Side Dishes and Pairings for Sour Cream Chicken Enchiladas
These Sour Cream Chicken Enchiladas pair perfectly with a variety of side dishes and drinks. Here are some great options to serve alongside your enchiladas:
Side Dishes
- Mexican Rice: A classic Mexican side dish that adds a burst of color and flavor to the meal.
- Refried Beans: Creamy refried beans make a wonderful complement to the cheesy richness of the enchiladas.
- Corn Salad: A light, fresh corn salad with lime and cilantro provides a bright contrast to the heavy, creamy enchiladas.
Beverages
- Margaritas: A classic lime margarita pairs beautifully with the creaminess of the enchiladas.
- Horchata: For a non-alcoholic option, try horchata. This sweet and creamy rice drink balances out the spicy and savory flavors of the dish.
- Mexican Beer: A crisp Mexican beer, such as Corona or Modelo, provides a refreshing complement to the rich flavors of the enchiladas.
Nutritional Information for Sour Cream Chicken Enchiladas
Here’s a general breakdown of the nutritional content for one serving of Sour Cream Chicken Enchiladas:
- Calories: 400-500 per serving
- Fat: 20-25 grams, from the cheese, sour cream, and butter.
- Protein: 25-30 grams, primarily from the chicken and cheese.
- Carbohydrates: 30-35 grams, depending on the size and type of tortillas used.
- Fiber: 2-3 grams, depending on whether vegetables or beans are added.
Frequently Asked Questions
Can I Make Sour Cream Chicken Enchiladas Ahead of Time?
Yes! These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Simply cover them tightly with plastic wrap or foil, and bake when ready. You may need to add a few extra minutes to the baking time if they go directly from the refrigerator to the oven.
Can I Freeze Sour Cream Chicken Enchiladas?
Absolutely! To freeze, assemble the enchiladas but hold off on adding the sauce and cheese on top. Wrap the entire dish tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to bake, thaw the enchiladas in the refrigerator overnight, add the sauce and cheese, and bake as directed.
Can I Use Corn Tortillas Instead of Flour?
Yes, corn tortillas can be used for a more traditional enchilada flavor. If you choose to use corn tortillas, warm them slightly before rolling to prevent cracking. Corn tortillas can also be lightly fried to improve their texture before filling.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute. It provides the same creamy texture with a slightly tangier flavor and fewer calories.
Conclusion
These Sour Cream Chicken Enchiladas offer the perfect balance of creamy, cheesy, and tangy flavors that are sure to satisfy any craving for comfort food. Whether you’re making them for a family dinner, a potluck, or just because you’re in the mood for something delicious, they’re guaranteed to be a hit. Pair them with your favorite side dishes, such as Mexican rice or a fresh salad, and enjoy a hearty meal that’s easy to make and even easier to love.
With a variety of customizable ingredients and tips for perfect execution, this recipe is sure to become a go-to favorite in your kitchen. Enjoy the rich, satisfying flavors of these enchiladas, and don’t forget to experiment with toppings and sides to make the dish your own!