sour cream and chicken enchilada recipe
The Best sour cream and chicken enchilada recipe
Oh, this sour cream and chicken enchiladas—well, let me tell you, it’s one of those recipes that feels like a hug for your taste buds. I first made them for my kids when they were little, and honestly, they’ve been a staple in our house ever since. The creamy, tangy sour cream gives it that perfect balance—sweet, salty, and just a little bit rich without being heavy. It’s comforting yet not too indulgent, which is key when you’re trying to keep things balanced but still delicious. Plus, the chicken is tender and flavorful, wrapped up in those soft, cheesy tortillas, and topped with a little extra sour cream and cheese—it’s like a little party in your mouth every time you take a bite.
My family just loves this dish, especially when it’s served at gatherings. Whether it’s a weekend dinner or a potluck, it always gets rave reviews. The kids especially adore it because it’s not too spicy, and the sour cream makes it feel special without being complicated. And honestly, it’s great for meal prep too—you can make a big batch ahead of time, reheat it easily, and it tastes even better the next day. Plus, it’s got some hidden health perks. The lean chicken keeps it light, the whole-wheat tortillas add fiber, and the sour cream isn’t just for flavor—it’s got probiotics that help with digestion. It’s a way to eat something hearty and satisfying without feeling like you’re overdoing it. Plus, the cheese makes it feel like a treat, so it’s a great way to enjoy something indulgent without the guilt. It’s the kind of dish that feels like a hug for your whole family, and honestly, that’s what cooking is all about.
Sour Cream and Chicken Enchiladas
A flavorful and comforting dish featuring tender chicken rolled in a creamy sour cream sauce, nestled in warm tortillas with a rich tomato-based enchilada sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup mayonnaise
- 1 clove garlic, minced
- 1 tsp mustard powder
- ½ tsp onion powder
- Salt and pepper to taste
- 2 cups tomato sauce
- 1 (28 oz) can crushed tomatoes
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt to taste
- ½ cup chicken broth
- 12 small flour or corn tortillas
- ½ cup chopped green onions
- ½ cup diced red bell pepper (optional)
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream (for topping)
- ½ cup chopped cilantro (optional)
👨🍳Directions
-
1 Preheat oven to 375°F (190°C). In a skillet, cook chicken pieces over medium heat until no longer pink (~5-7 mins). Add chicken broth and spices, simmer for 5 mins. Remove chicken, shred, and set aside.
-
2 In a bowl, mix shredded chicken with sour cream sauce ingredients until well combined.
-
3 In a saucepan, heat enchilada sauce with chicken broth. Simmer for 10 mins until thickened. Season with salt.
-
4 Heat tortillas in a dry skillet for 10-15 seconds per side until pliable.
-
5 Divide sauce mixture evenly among tortillas, roll up tightly, and place seam-side down in a baking dish. Repeat with remaining tortillas.
-
6 Pour enchilada sauce over enchiladas, spreading evenly. Sprinkle with cheese and green onions.
-
7 Bake for 20 mins. Top with sour cream and cilantro. Bake 5 more mins until cheese is melted.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Rolling pin (optional)
- Baking dish (9×13 inches)
- Mixing spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sour Cream and Chicken Enchiladas Works
This sour cream and chicken enchiladas recipe is a simple yet crowd-pleasing choice for any family gathering because it’s hearty enough to feed a crowd without being too heavy. The tangy flavor of the sour cream adds depth that keeps the dish from feeling too plain, and it’s easy to prep ahead, so you can focus on other tasks when guests arrive. Plus, it’s versatile enough to serve with rice, beans, or even just a side salad—making it a reliable go-to for any occasion where you want something satisfying but not overly complicated.
❓ Frequently Asked Questions About Sour Cream and Chicken Enchiladas
1.What is the best way to ensure the chicken in the enchiladas stays moist and flavorful? To keep the chicken tender and juicy, cook it in a mixture of chicken broth, garlic, and spices (like cumin and paprika) instead of just oil. Shred or dice it finely, then mix it with a little sour cream, cornstarch, and a squeeze of lime before stuffing into the tortillas. Avoid overcooking it to prevent drying out.
—
2.Can I substitute sour cream in this recipe, and if so, what are the best alternatives? Yes! If you don’t have sour cream, you can use: – Greek yogurt (plain, unsweetened) for a similar tangy texture. – Mayonnaise mixed with a little sour cream or yogurt for creaminess. – Cottage cheese blended with a little milk or broth for a lighter option. – Buttermilk (strained to remove excess liquid) for a tangy alternative. For best results, use a dairy-based alternative to maintain moisture.
—
3.How should I handle the tortillas to prevent them from breaking when rolling them? To keep tortillas intact while stuffing: – Warm them in a dry skillet or microwave for 10–15 seconds to soften slightly. – Use a spoon to gently press the filling into the center, then roll tightly from the bottom up. – If they crack, tuck the edges inward or use a tortilla press to roll them more securely. – Avoid pressing too hard, as this can make them tear.
—
4.What’s the secret to achieving a perfect, gooey cheese sauce without making the enchiladas soggy? For a rich but not-too-moist cheese sauce: – Use a mix of melted cheese (cheddar, Monterey Jack, or a blend) and a small amount of cornstarch or flour slurry to thicken it slightly. – Simmer the sauce on low heat, stirring constantly, and remove it from the stove just before pouring it over the enchiladas to prevent overcooking the tortillas. – For extra flavor, stir in a splash of chicken broth or a little cream at the end. – Cover the dish loosely with foil to keep the top warm while the cheese melts evenly.
—
5.How long should I bake the enchiladas at what temperature, and what should I check for doneness? Bake at 375°F (190°C) for 15–18 minutes, depending on your oven. To check: – The cheese should be bubbly and golden on top. – The filling should be heated through but not dry. – If the tortillas are still slightly undercooked, return them to the oven for 2–3 minutes. – For extra crispiness, broil for 1–2 minutes at the end (watch closely to avoid burning).
