chicken sour cream enchiladas recipe
The Best chicken sour cream enchiladas recipe
Chicken sour cream enchiladas are one of those dishes that feel like a warm hug for my family—comfort food with a little something extra that makes it feel special, whether it’s a weekend dinner or a simple weeknight meal. There’s something about the creamy, tangy sauce clinging to the tender chicken and the soft, cheesy filling that makes them feel indulgent without being heavy. My kids always ask for them, and honestly, I don’t blame them. They’re easy to make, but they still taste like something you’d only find at a nice restaurant, and that’s what makes them so satisfying. Plus, the way the enchiladas hold together when you cut into them—just right, not too dry, not too soggy—it’s a little masterpiece every time.
I love this recipe because it’s flexible. You can make it a full meal with a side of rice or beans, or just serve it as a main with a simple salad. It’s great for meal prep too, if you’re making extra enchiladas ahead of time—just reheat them gently and add a little extra sauce when serving. And the health benefits? Well, it’s got lean protein from the chicken, a good dose of calcium from the cheese, and the sour cream adds a creamy texture without all the guilt. My family and I enjoy them often, especially when we’re hosting a get-together or just want something cozy after a long day. It’s a dish that feels like a treat but still feels like home.
Chicken Sour Cream Enchiladas
A delicious and comforting dish featuring tender chicken rolled in a soft tortilla, smothered in a rich tomato-based sauce, and topped with creamy sour cream. This recipe is a must-try for any occasion.
🥘Ingredients
- 10 large flour tortillas (6-inch)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- ½ cup sour cream
- 2 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 2 cups tomato sauce
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 cup chicken broth
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional)
- Salt to taste
- ½ cup sour cream
- ½ cup shredded cheese (cheddar or Monterey Jack)
- ¼ cup chopped green onions
- 1 tbsp sour cream for drizzling
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a skillet, cook chicken breasts in 2 tbsp oil over medium heat until fully cooked (6-7 mins per side). Remove and let cool. Shred chicken with forks.
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2 In a bowl, mix shredded chicken with chicken broth, cumin, paprika, garlic powder, onion powder, salt, and pepper. Set aside.
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3 In a saucepan, combine tomato sauce, crushed tomatoes, tomato paste, chicken broth, chili powder, oregano, cayenne, and salt. Simmer for 10 minutes. Let cool.
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4 Heat tortillas in a dry skillet for 10-15 seconds per side until pliable. Warm cheese and sour cream in a microwave-safe bowl for 30 seconds.
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5 Fill each tortilla with ¼ cup chicken mixture, sprinkle with cheese, and roll tightly. Place seam-side down in a greased 9×13-inch baking dish.
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6 Pour sauce over enchiladas and spread evenly. Top with remaining cheese and sour cream.
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7 Bake for 20 minutes. Remove from oven, top with chopped green onions and additional sour cream, then return to oven for 5 minutes until bubbly.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Rolling pin (optional)
- Baking dish (9×13-inch)
- Mixing spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Sour Cream Enchiladas Works
This chicken sour cream enchiladas recipe is always a crowd-pleaser because it’s simple enough to make ahead and still taste fresh when served, making it perfect for busy family gatherings. The creamy, tangy filling keeps the flavors rich without being heavy, while the cheesy tortillas hold up well under the sauce, so no one has to worry about soggy bites. It’s a go-to for holidays, game days, or just a lazy Sunday night when you need something hearty but not too complicated. Plus, the sour cream adds a nice contrast that makes every bite feel special.
❓ Frequently Asked Questions About Chicken Sour Cream Enchiladas
What is the best way to prepare the chicken for the enchiladas to ensure it’s tender and flavorful?
To ensure tender and flavorful chicken for your sour cream enchiladas, cook it in a well-seasoned broth (like chicken stock with garlic, onions, and spices) until fully cooked through. Shred or dice it finely, then mix it with a small amount of sour cream, a pinch of cumin, and a squeeze of lime juice before assembling. This keeps the chicken moist and infused with the dish’s flavors.
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Why do some recipes call for a separate sauce layer instead of just sour cream?
Using a separate sauce layer (often a mild tomato-based or cheese sauce) instead of just sour cream adds depth and richness to the enchiladas. The sauce can include ingredients like shredded cheese (cheddar or Monterey Jack), a touch of cream cheese, and spices like chili powder or oregano. This creates a more balanced, layered flavor profile that complements the tangy sour cream without overpowering it.
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Can I use store-bought enchilada shells instead of homemade ones?
Yes, you can absolutely use store-bought corn tortillas or flour tortillas cut into triangles to make enchilada shells. Just ensure they’re slightly softened in warm water or microwave steam to prevent cracking when filling. Homemade shells are great for customization, but store-bought ones save time and maintain texture.
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How do I prevent the enchiladas from getting soggy after baking?
To avoid soggy enchiladas, follow these tips: – Preheat your oven to a high temperature (400°F/200°C or higher) to crisp the cheese and tortillas quickly. – Use a baking dish with a rim or line it with parchment paper to allow excess moisture to escape. – Bake until the cheese is bubbly and golden (about 15–20 minutes). – If needed, broil for 1–2 minutes at the end to melt the cheese further and crisp the top.
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What substitutions can I make for sour cream if I don’t have any on hand?
If sour cream isn’t available, try these substitutes for texture and flavor: – Greek yogurt (plain, full-fat) – Adds tanginess and creaminess but may be thicker. – Cream cheese (mixed with a little milk or broth) – Provides richness but lacks slight tang. – Buttermilk (diluted with a splash of milk) – Adds a mild sourness but can be too thin. – Cottage cheese (blended smooth) – Adds protein but may be heavier. For best results, use sour cream as a base and adjust with a pinch of lime juice or vinegar to mimic its tang.
