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There is something truly comforting and satisfying about this Simple Sour Cream Chicken Enchiladas Recipe that makes it a beloved go-to meal for weeknight dinners or casual gatherings. Creamy sour cream sauce mingles with tender, spiced chicken wrapped in soft flour tortillas, all topped with bubbling melted cheddar cheese for an irresistible blend of flavors and textures. This dish strikes the perfect balance between easy preparation and impressive taste, making it a staple that’s sure to please everyone around the table.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in building layers of flavor, texture, and visual appeal. From the aromatic spices to the creamy sauce and melty cheese, these simple components come together to create a truly memorable meal.
- 1 tablespoon vegetable oil: To gently sauté the onions and chicken, ensuring a tender base for the filling.
- 1 onion, chopped: Adds a subtle sweetness and depth when cooked down.
- 2 tablespoons garlic, minced: Brings a fragrant, savory punch that enhances every bite.
- 1 tablespoon ground cumin: Offers a warm, earthy flavor that complements the chicken beautifully.
- 1/2 tablespoon ground coriander: Adds a slightly citrusy note for brightness in the filling.
- 1 lb chicken breast, diced: The hearty protein that forms the star of the enchiladas.
- 6 flour tortillas, softened: Holds the filling together with a soft, pliable texture perfect for rolling.
- 1 1/2 cups cheddar cheese, grated (divided): Provides melty, sharp richness layered inside and on top.
- 1/4 cup butter: The starting point of the creamy sauce, adding lusciousness and depth.
- 1/4 cup all-purpose flour: Thickens the sauce evenly into a silky roux.
- 2 cups chicken stock: Builds flavor and smooth texture in the sauce.
- 1 cup sour cream: The secret to that tangy, creamy sauce which sets this recipe apart.
- 4 ounces diced green chiles: Introduces a mild touch of heat and vibrant green color.
- Salt and pepper, to taste: Essential seasonings that elevate all other flavors.
- Chopped fresh cilantro, for garnish: Adds a fresh, herbal finish and bursts of color.
How to Make Simple Sour Cream Chicken Enchiladas Recipe
Step 1: Preheat the Oven
Start by heating your oven to 400 degrees Fahrenheit and prepare a 9×13 baking dish with cooking spray. This step sets the stage for baking the enchiladas perfectly without sticking, while the high heat ensures a bubbly, golden finish.
Step 2: Cook the Filling
Warm the vegetable oil in a large skillet over medium heat, then add the chopped onion. Let it sauté until soft and fragrant, about 3 to 4 minutes. Stir in the minced garlic followed by the cumin and coriander, cooking just 30 seconds to awaken their aroma. Next, toss in the diced chicken breast and cook it until completely opaque and cooked through, about 6 to 8 minutes. Once cooked, take the skillet off the heat and set it aside for the assembly.
Step 3: Make the Sauce
In a separate medium saucepan, melt butter over medium heat so it starts bubbling lightly. Whisk in the all-purpose flour and cook that mixture for about a minute to form a roux, which will thicken the sauce without lumps. Slowly pour in the chicken stock while whisking continuously, allowing the sauce to boil and thicken. Remove the pan from heat, then stir in sour cream and diced green chiles for that creamy tang and gentle heat. Taste and season with salt and pepper until just right.
Step 4: Assemble the Enchiladas
Spread a thin layer of the prepared sauce on the bottom of your baking dish to prevent sticking and add flavor. Lay out the softened flour tortillas on a flat surface, adding approximately one tablespoon of grated cheddar and a generous scoop of the chicken mixture to each. Roll the tortillas snugly and arrange them seam-side down in the dish, fitting them close together in a neat row.
Step 5: Add the Toppings and Bake
Pour the remaining sauce evenly over the rolled enchiladas, making sure each one gets coated beautifully. Sprinkle the remaining cheddar cheese on top for that irresistible golden crust. Bake the dish for around 20 minutes until the cheese melts fully and the sauce bubbles at the edges. After removing it from the oven, let the enchiladas cool for about 5 minutes to set slightly before serving.
How to Serve Simple Sour Cream Chicken Enchiladas Recipe
Garnishes
A sprinkle of freshly chopped cilantro adds a bright, herbal freshness that perfectly balances the creamy, cheesy sauce. You can also offer lime wedges on the side for guests to squeeze, adding a fresh zesty twist that elevates every bite.
Side Dishes
This dish pairs wonderfully with simple sides like a crisp green salad with a light vinaigrette, Mexican-style rice, or refried beans. The simplicity of these sides complements the rich enchiladas without overpowering them, rounding out the meal beautifully.
Creative Ways to Present
For a fun twist, you might arrange the enchiladas individually on plates and drizzle extra sauce artistically around them, topped with a dollop of sour cream or avocado slices. Alternatively, serve the enchiladas family-style with bowls of garnishes and sides, encouraging everyone to build their perfect bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. The flavors often deepen overnight, making the next-day meal just as delightful as fresh.
Freezing
This Simple Sour Cream Chicken Enchiladas Recipe freezes beautifully. Assemble the enchiladas without baking, cover tightly with foil or plastic wrap, and freeze for up to 2 months. When ready to eat, thaw in the fridge overnight before baking as directed.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit for about 15 to 20 minutes until warmed through and the cheese is melty again. For quicker reheating, microwave on medium power in covered portions, stirring or flipping halfway to heat evenly.
FAQs
Can I use rotisserie chicken instead of cooking chicken breast?
Absolutely! Using rotisserie chicken saves time and adds extra flavor that pairs wonderfully with the creamy sauce. Just shred the chicken and mix it into the filling as usual.
What can I substitute for green chiles if I don’t have them?
You can substitute mild diced jalapeños or even canned diced mild peppers. If you want to skip the heat entirely, roasted red bell peppers work well for color and texture.
Is it possible to make this recipe gluten-free?
Yes! Simply use gluten-free flour tortillas and substitute the all-purpose flour in the roux with a gluten-free flour blend or cornstarch for thickening.
Can I prepare the enchiladas dairy-free?
You can modify this recipe for dairy-free diets by using dairy-free sour cream alternatives and vegan cheese substitutes. Just ensure the butter is replaced with a vegan butter or oil.
How spicy is this Simple Sour Cream Chicken Enchiladas Recipe?
The dish has a mild warmth from the green chiles and spices but is generally very approachable for most palates. You can adjust the heat level by choosing milder or hotter chiles or simply omitting them.
Final Thoughts
If you’re looking for a comforting, flavorful, and easy-to-love dish, I truly encourage you to give this Simple Sour Cream Chicken Enchiladas Recipe a try. It’s a fantastic recipe that brings warmth and joy to the dinner table with every bite. Trust me, once you make it, it’ll become one of your favorite go-to meals for busy nights or laid-back weekends alike.
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Simple Sour Cream Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Simple Sour Cream Chicken Enchiladas recipe features tender diced chicken breast cooked with warm spices, wrapped in flour tortillas, and smothered in a creamy, tangy sour cream and green chile sauce. Baked until bubbly and topped with melted cheddar cheese and fresh cilantro, this dish combines comforting textures and bold flavors for an easy, satisfying Mexican-inspired meal.
Ingredients
Filling
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 tablespoons garlic, minced
- 1 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1 lb chicken breast, diced
Enchilada Assembly
- 6 flour tortillas, softened
- 1 1/2 cups cheddar cheese, grated (divided)
Sour Cream Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 cup sour cream
- 4 ounces diced green chiles
- Salt and pepper, to taste
Garnish
- Chopped fresh cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly spray a 9×13 inch baking dish with cooking spray and set aside to prepare for the enchiladas.
- Cook the Filling: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3 to 4 minutes. Stir in the minced garlic, ground cumin, and ground coriander and cook for 30 seconds until fragrant. Add the diced chicken breast and cook until it’s fully cooked through and no longer pink, approximately 6 to 8 minutes. Remove from heat and set aside.
- Make the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to form a roux, stirring continuously until bubbly, about 1 minute. Gradually whisk in the chicken stock, making sure no lumps form. Bring the mixture to a boil while whisking frequently until thickened. Remove from heat and stir in the sour cream and diced green chiles. Season the sauce with salt and pepper to taste.
- Assemble the Enchiladas: Spread a thin layer of the prepared sour cream sauce on the bottom of the baking dish. Lay out the softened flour tortillas on a flat surface. Place about one tablespoon of grated cheddar cheese and a portion of the cooked chicken mixture onto each tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
- Add the Toppings: Pour the remaining sour cream sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining grated cheddar cheese evenly on top.
- Bake: Place the dish in the preheated oven and bake for 20 minutes, or until the cheese on top is melted and the sauce is bubbling around the edges. Remove the dish from the oven and let it cool for about 5 minutes before serving.
- Serve: Garnish the enchiladas with freshly chopped cilantro if desired. Serve warm and enjoy the creamy, flavorful chicken enchiladas.
Notes
- You can substitute corn tortillas if you prefer a gluten-free option, but adjust the softening process accordingly.
- For spicier enchiladas, add jalapeños or use a hotter variety of diced chiles.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- To make it lighter, use reduced-fat sour cream and cheese varieties.
- Ensure the chicken is cooked fully to avoid any food safety issues.
