Chicken Enchiladas with Sour Cream Sauce are the culinary equivalent of a warm hug on a chilly day. Picture this: soft corn tortillas stuffed to the brim with tender, spiced chicken, topped with a luscious sour cream sauce that’s as rich as your best friend’s joke repertoire. 30-Minute Thai Red Curry Chicken The aromas wafting through your kitchen will have you drooling before you even take your first bite.
Growing up, my family had a tradition of taco nights, but we took it up a notch with these enchiladas. They were like the prom queen of our dinner table—everyone wanted to be their date. Whether celebrating a birthday or just another Tuesday, these Chicken Enchiladas were always the star of the show, promising an unforgettable flavor explosion that would make anyone swoon! Ranch Chicken for a Quick Dinner.
Why You'll Love This Recipe
- These Chicken Enchiladas with Sour Cream Sauce are ridiculously easy to prepare, making them perfect for weeknight dinners
- The balance of spices creates an irresistible flavor profile that everyone will adore
- Visually stunning and creamy, they’ll impress even the pickiest eaters at your table
- Plus, they’re versatile enough for any occasion—from casual dinners to festive gatherings!
When I whipped up this dish for my friends last month, they raved about how they could taste the love in every bite!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts; adjust based on your appetite and guest count.
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Fresh Garlic: Choose firm garlic cloves; they pack a flavorful punch that elevates the dish.
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Onion: A medium onion adds sweetness; sauté until translucent for a rich flavor base.
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Corn Tortillas: Opt for fresh tortillas; they hold together better and add delightful texture.
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Shredded Cheese: Use a mix of cheddar and Monterey Jack for creamy goodness and melty bliss.
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Sour Cream: Full-fat sour cream gives the sauce its dreamy texture; low-fat versions just won’t cut it here.
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Cumin and Chili Powder: These spices bring warmth and depth; don’t skimp on them!
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Cilantro (optional): Fresh cilantro brightens flavors and adds a pop of color; sprinkle generously if you’re a fan!
The full ingredients list, including measurements, is provided in the recipe card directly below. Sausage and Broccoli Orzo Recipe.
Let’s Make it together
Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures everything bakes evenly while you prepare the filling.
Sauté the Veggies: In a skillet over medium heat, sauté chopped onions and minced garlic until fragrant and translucent. This should take about 5 minutes—your kitchen will smell heavenly!
Cook the Chicken: Add in diced chicken breasts seasoned with cumin and chili powder. Cook until fully done—about 7-10 minutes—stirring occasionally until golden brown. For more inspiration, check out this Bacon Brown Sugar Chicken Tenders recipe.
Prepare the Sauce: In a bowl, mix sour cream with some reserved cooking juices from chicken to create a smooth sauce. Cajun Chicken Pasta for Flavor Lovers Add salt to taste for extra flavor. You might also enjoy this Cajun Chicken Pasta recipe recipe.
Assemble Your Enchiladas: Spoon chicken mixture into tortillas, roll them up tightly, then place seam side down in a greased baking dish. Pour sour cream sauce over the top generously.
Bake Until Golden Brown: Bake uncovered for 20-25 minutes until bubbly and golden on top. Your mouth will water as you watch it transform into cheesy perfection!
Now that you’ve mastered these Chicken Enchiladas with Sour Cream Sauce, get ready for compliments galore! Enjoy every bite and share your newfound culinary prowess with friends and family. Happy cooking!
You Must Know
- Chicken enchiladas with sour cream sauce are a comforting classic, perfect for family dinners
- The rich aroma fills the kitchen, making it hard to resist tasting before serving
- Plus, this recipe is a delightful way to use up leftover chicken or tortillas!
Perfecting the Cooking Process
Start by cooking the chicken and preparing the sauce simultaneously for efficiency. While the chicken simmers, chop veggies and assemble everything together for perfect results.
Add Your Touch
Feel free to swap out chicken for beef or beans for a vegetarian twist. You can also experiment with spices to create your unique flavor profile.
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, ensuring that it stays delicious.
Chef's Helpful Tips
- To enhance flavor, marinate chicken overnight with spices and lime juice before cooking
- Always taste and adjust seasoning in the sauce as needed
- For extra creaminess, add more sour cream to your sauce mixture
Some of my fondest memories involve making these enchiladas with my grandma; her laughter filled our home as we rolled each one perfectly!
FAQ
Can I use corn tortillas instead of flour?
Yes, corn tortillas work wonderfully and add a nice texture to the enchiladas.
How can I make this dish spicier?
Add diced jalapeños or chipotle peppers to the sour cream sauce for extra heat.
Can I freeze chicken enchiladas with sour cream sauce?
Absolutely! Just ensure they are well-wrapped before freezing to maintain freshness.
Chicken Enchiladas with Sour Cream Sauce
- Total Time: 40 minutes
- Yield: Serves 6
Description
Chicken Enchiladas with Sour Cream Sauce are a heartwarming dish that combines tender, spiced chicken wrapped in soft corn tortillas and topped with a creamy, luscious sour cream sauce. Perfect for any occasion, these enchiladas are sure to be a hit at your dinner table. Easy to prepare and packed with flavor, this recipe is ideal for both weeknight meals and festive gatherings.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 8 corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup full-fat sour cream
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- Fresh cilantro (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté chopped onions and minced garlic until translucent (about 5 minutes).
- Add diced chicken breasts seasoned with cumin and chili powder; cook until golden brown (7-10 minutes).
- In a bowl, mix sour cream with reserved cooking juices from the chicken and season with salt.
- Spoon the chicken mixture into tortillas, roll tightly, and place seam-side down in a greased baking dish. Pour sour cream sauce over the top.
- Bake uncovered for 20-25 minutes until bubbly and golden on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 390
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
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