Sour Cream Chicken Enchiladas Recipe
Introduction
Sour Cream Chicken Enchiladas are a creamy, comforting twist on a classic Mexican favorite. Filled with tender shredded chicken, tangy sour cream, and melted cheese, these enchiladas are perfect for a cozy weeknight dinner or a casual gathering.
Ingredients
- 1 large chicken breast
- 1 tablespoon taco seasoning
- 1/2 cup onion, diced
- 1 1/2 cups sour cream
- 1 1/2 cups cheddar cheese
- 8 corn tortillas
- 20 oz enchilada sauce
Instructions
- Step 1: Preheat your oven to 350º F.
- Step 2: Season the chicken breast with taco seasoning. Bake for 25-30 minutes or until cooked through. Remove from the oven and shred the chicken.
- Step 3: In a bowl, combine the shredded chicken, diced onion, sour cream, and 1 cup of cheddar cheese. Mix well.
- Step 4: Wrap the corn tortillas in a clean kitchen towel and heat in the microwave for 1 minute until warm and pliable.
- Step 5: Fill each tortilla with the chicken mixture, roll it up, and place seam-side down in a 13 x 9-inch baking dish that has been lightly coated with a small amount of enchilada sauce.
- Step 6: Pour the remaining enchilada sauce evenly over the rolled tortillas. Cover the dish with foil and bake for 30-35 minutes, until bubbly and heated through.
- Step 7: Remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese on top. Return to the oven for 15 minutes, or until the cheese has melted.
- Step 8: Let the enchiladas cool for 5 minutes before serving to make them easier to remove from the pan.
Tips & Variations
- For extra flavor, add diced green chiles or jalapeños to the chicken mixture.
- Substitute Greek yogurt for sour cream to lighten the dish without sacrificing creaminess.
- Use flour tortillas if you prefer a softer texture.
- Add black beans or corn to the filling for added texture and nutrition.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350º F until warmed through to maintain the best texture. You can also microwave individual portions, but the edges may become a bit softer.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken instead of baking my own?
Yes, using rotisserie chicken is a great shortcut. Just shred it and mix it with the other ingredients as directed.
Can I freeze these enchiladas?
Absolutely! Assemble the enchiladas but don’t bake them. Wrap tightly and freeze for up to 2 months. Bake from frozen, adding extra baking time as needed.
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Sour Cream Chicken Enchiladas Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
- Diet: Gluten Free
Description
Sour Cream Chicken Enchiladas are a creamy, cheesy Mexican-inspired casserole featuring shredded baked chicken mixed with tangy sour cream and cheddar cheese, wrapped in warm corn tortillas, smothered in rich enchilada sauce, and baked to bubbly perfection. This comforting and flavorful dish is perfect for family dinners or casual gatherings.
Ingredients
Chicken Filling
- 1 large chicken breast
- 1 Tablespoon taco seasoning
- 1/2 cup onion, diced
- 1 1/2 cups sour cream
- 1 cup Cheddar cheese, shredded
Assembly
- 8 corn tortillas
- 20 oz enchilada sauce
- 1/2 cup Cheddar cheese, shredded (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350º F (175º C) to prepare for baking the chicken and later the enchiladas.
- Bake Chicken: Season the chicken breast evenly with taco seasoning. Place it on a baking sheet and bake for 25-30 minutes or until fully cooked through. Once cooked, remove from the oven and shred the chicken using two forks.
- Prepare Filling: In a large bowl, combine the shredded chicken, diced onion, sour cream, and 1 cup of shredded Cheddar cheese. Mix well to evenly distribute all ingredients.
- Warm Tortillas: Wrap the corn tortillas in a clean kitchen towel and heat them in the microwave for about 1 minute until they are warm and pliable, which will make wrapping easier.
- Assemble Enchiladas: Spoon a generous amount of the chicken mixture onto each warm tortilla, roll it up tightly, and place it seam-side down in a 13 x 9-inch baking dish that has been lightly coated with a small amount of enchilada sauce on the bottom to prevent sticking.
- Add Sauce: Pour the remaining enchilada sauce evenly over the assembled rolled tortillas to cover them completely. Cover the dish tightly with aluminum foil.
- Bake Covered: Bake the covered enchiladas for 30-35 minutes, until the sauce is bubbly and heated through.
- Add Cheese and Finish Baking: Remove the foil and sprinkle the remaining 1/2 cup of shredded Cheddar cheese over the top. Return the dish to the oven and bake for an additional 15 minutes or until the cheese is fully melted and slightly golden.
- Cool and Serve: Let the enchiladas cool for about 5 minutes before serving. This resting time helps them set and makes serving easier.
Notes
- For extra spice, add chopped jalapeños or a dash of hot sauce to the filling mixture.
- Using corn tortillas adds authentic flavor and keeps the dish gluten-free.
- If preferred, the chicken can be cooked in a skillet over medium heat instead of baking.
- These enchiladas can be assembled a day ahead and refrigerated before baking.
- Leftovers can be stored in an airtight container and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: sour cream chicken enchiladas, chicken enchiladas recipe, baked enchiladas, Mexican casserole, cheesy enchiladas, gluten free enchiladas
