chicken and sour cream enchilada recipe
The Best chicken and sour cream enchilada recipe
Oh, this chicken and sour cream enchiladas—now there’s a dish that’s been a staple in my kitchen for years. It’s simple enough to make when I’m short on time but feels special when I’m hosting a dinner party or just want something hearty for the family. My kids love them because they’re cheesy, saucy, and packed with flavor, and honestly, they don’t even realize how good for them they are—until I explain the ingredients. The sour cream adds a creamy richness that makes the enchiladas feel indulgent, but it’s balanced with the protein from the chicken and the fiber from the veggies we often sneak in. It’s not just a comfort food; it’s a balanced meal that’s easy to customize—swap the chicken for turkey if you prefer, add black beans for extra protein, or even toss in some spinach if you want a little greens boost. For me, it’s the kind of dish that feels like a warm hug on a cold night, and it’s always a hit whether we’re making it for a weeknight dinner or a potluck gathering. Plus, the way the cheese melts over the enchiladas and the sour cream pools into a gooey, tangy sauce? Pure perfection. It’s that kind of recipe that makes you feel proud to share with others, and honestly, it’s one of those dishes that’s just as good the next day—so it’s practically foolproof.
Classic Chicken and Sour Cream Enchiladas
A comforting dish featuring tender chicken rolled in a soft tortilla, smothered in a rich tomato-based sauce, and topped with creamy sour cream for a delightful flavor profile. This recipe is a must-try for any occasion.
🥘Ingredients
- 10 large flour tortillas (8-inch)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup milk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups tomato sauce
- 1 (28 oz) can crushed tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- ½ tsp smoked paprika
- 1 cup chicken broth
- 1 cup sour cream
- ½ cup shredded cheese (cheddar or Monterey Jack)
- ¼ cup chopped green onions
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a skillet, cook chicken in a little oil over medium heat until fully cooked (about 6-7 mins per side). Remove and let cool slightly. In a bowl, mix milk, salt, pepper, garlic powder, and onion powder. Add chicken to the milk mixture and let it marinate for 10 minutes.
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2 In a separate bowl, combine tomato sauce, crushed tomatoes, cumin, chili powder, oregano, smoked paprika, and chicken broth. Simmer for 10 minutes until slightly thickened.
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3 Heat tortillas in a dry skillet for 30 seconds per side until soft. Fill each tortilla with shredded chicken and a sprinkle of cheese.
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4 Place filled tortillas seam-side down in a greased 9×13-inch baking dish. Pour the sauce evenly over the top, letting it seep into the tortillas. Cover with foil and bake for 15 minutes.
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5 Remove foil and bake for another 10 minutes until bubbly. Let cool for 5 minutes. Top with sour cream, shredded cheese, and chopped green onions.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Baking dish (9×13-inch)
- Mixing spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken and Sour Cream Enchiladas Works
This chicken and sour cream enchiladas recipe is always a solid choice for family gatherings because it’s simple to prepare ahead and tastes even better when everyone comes together to serve it. It’s hearty, flavorful, and the sour cream adds a nice creaminess that makes it feel special without being overly complicated. Plus, it works great for meal prep—you can assemble them in advance and reheat them just before serving, so you don’t have to stress about last-minute cooking. It’s a crowd-pleaser that’s both comforting and impressive, making it perfect for potlucks or casual family meals.
❓ Frequently Asked Questions About Chicken and Sour Cream Enchiladas
What is the best way to prepare the chicken for the enchiladas in this recipe?
To ensure your chicken is tender and flavorful, start by boiling or poaching it in salted water for about 10-12 minutes until fully cooked. Once cooked, drain the water and let it cool. Then, shred or chop the chicken into bite-sized pieces. For extra flavor, you can marinate it in a mixture of 1 cup of chicken broth, 1 tbsp of lime juice, 1 tsp of cumin, 1 tsp of paprika, and ½ tsp of garlic powder for at least 30 minutes before using it in your enchiladas.
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How do I avoid the enchiladas from getting soggy?
To prevent sogginess, follow these steps: 1. Preheat your oven to the correct temperature (usually 375°F or 190°C). 2. Use a baking dish or oven-safe skillet that is large enough to hold the enchiladas without overcrowding. 3. Spread a thin layer of cheese on the bottom of the dish before adding the filling. 4. Bake the enchiladas covered with foil for the first half of the cooking time (about 20-25 minutes), then uncover and bake for another 5-10 minutes to crisp the cheese. 5. Avoid overloading the dish with too many layers; this can trap moisture.
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Can I use store-bought enchilada sauce instead of making it from scratch?
Yes, you can use store-bought enchilada sauce, but consider these tips for the best results: – Choose a high-quality, mild red or green enchilada sauce to complement the flavors of your chicken and sour cream. – If the sauce is too thick, thin it out with a bit of chicken broth or water to ensure it coats the enchiladas evenly. – For a homemade touch, mix a small amount of store-bought sauce with a homemade sauce base (like tomato sauce, blended with spices) to enhance the flavor.
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How do I make sure the sour cream is incorporated smoothly into the enchiladas without making them too greasy?
To blend the sour cream into the enchiladas without making them greasy: 1. Mix the sour cream with a bit of cornstarch or flour (about 1-2 tbsp) to help absorb some of the moisture and add a slight thickening effect. 2. Ensure that the tortillas are well-cooked and slightly softened before adding the filling, which helps in better distribution. 3. Spread a thin layer of cheese on the bottom of the dish to create a barrier between the sour cream and the tortillas. 4. Bake the enchiladas at a moderate temperature to allow the sour cream to melt and blend evenly without causing excessive greasiness.
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What substitutions can I make if I don’t have sour cream in the recipe?
If you don’t have sour cream, consider these alternatives: – Yogurt: Use plain Greek yogurt, which can add a similar tangy flavor and creaminess. Mix it with a bit of milk to thin it out if needed. – Cream cheese: Blend cream cheese with a bit of milk or broth to create a smoother texture. It adds a rich, creamy element. – Mayonnaise: A small amount of mayonnaise can add creaminess, but use it sparingly to avoid making the enchiladas too greasy. Mix it with a bit of sour cream substitute like Greek yogurt or a small amount of sour cream to balance the flavors. – Ricotta cheese: Mix ricotta with a little bit of milk or broth to thin it out and add to the enchilada filling for a lighter texture. – Buttermilk: Use buttermilk mixed with a bit of cornstarch to thicken and add a tangy flavor.
