Sour Cream Chicken Enchiladas

Tender flour tortillas filled with seasoned shredded chicken and cheese, topped with a creamy homemade sour cream sauce make Sour Cream Chicken Enchiladas a delightful dish. Perfect for family dinners, gatherings, or even a cozy night in, these enchiladas offer a comforting blend of flavors that everyone will love. Their creamy texture and zesty taste will leave your taste buds wanting more!

Why You’ll Love This Recipe

• Easy to Prepare: With simple ingredients and straightforward steps, you can whip up these enchiladas in no time.
• Flavor Explosion: The combination of chicken, spices, and sour cream creates a rich and satisfying flavor profile.
• Versatile Dish: Perfect as a main course or as part of a larger meal spread; they pair well with rice, beans, or salads.
• Crowd-Pleaser: Whether it’s a casual family dinner or a party, these enchiladas are sure to impress your guests.
• Freezer Friendly: Make extra and freeze for a quick meal on busy nights.

Tools and Preparation

Before getting started with your Sour Cream Chicken Enchiladas, gather the necessary tools to streamline your cooking process.

Essential Tools and Equipment

• 9×13 inch baking dish
• Medium bowl
• Medium saucepan
• Whisk
• Cooking spray

Importance of Each Tool

• 9×13 inch baking dish: This size is ideal for holding all your enchiladas comfortably while allowing even cooking.
• Medium saucepan: Perfect for making the creamy sour cream sauce that ties all the flavors together.
• Whisk: Essential for ensuring your sauce is smooth and lump-free.

Ingredients

Tender flour tortillas filled with seasoned shredded chicken and cheese, topped with a creamy homemade sour cream sauce for the perfect Mexican dinner.

For the Filling

• 1 pound cooked and shredded chicken
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 can (4 ounces) diced green chiles
• 1 tablespoon taco seasoning
• ¾ cup Monterey Jack cheese, shredded

For the Sauce

• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 14.5 ounces chicken broth
• 1 cup sour cream

For Assembly

• 10 flour tortillas (10-inch)
• 8 ounces Monterey Jack cheese, shredded

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Sour Cream Chicken Enchiladas

Step 1: Preheat the Oven

Get your oven warming up to 400°F. Grab a 9×13 inch baking dish, give it a quick spritz of cooking spray, and set it aside.

Step 2: Prepare the Filling

In a medium bowl, combine your shredded chicken, drained tomatoes, green chiles, taco seasoning, and ¾ cup of the shredded cheese. Mix everything together until well combined.

Step 3: Make the Sauce

Melt the butter in a medium saucepan over medium-low heat. Sprinkle in the flour and cook this roux until it gets nice and bubbly. Slowly whisk in your chicken broth while stirring constantly until it reaches a boil. Once boiling, take it off the heat and stir in the sour cream until smooth.

Step 4: Coat the Baking Dish

Pour just enough sauce to coat the bottom of your prepared baking dish. This prevents the enchiladas from sticking.

Step 5: Assemble the Enchiladas

Spoon about ½ cup of your chicken mixture onto each tortilla and roll them up nice and tight. Place each one seam-side down in the baking dish.

Step 6: Add Sauce and Cheese

Pour the remaining sauce over your rolled enchiladas, making sure to cover them completely. Sprinkle the remaining cheese over the top.

Step 7: Bake

Slide the dish into your preheated oven uncovered for about 20 minutes. You’ll know it’s done when the cheese is melted and bubbly, with sauce bubbling at the edges and tortillas just starting to brown.

How to Serve Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas make a delightful main dish that can be served in various ways to enhance your dining experience. Here are some creative serving suggestions to elevate your meal.

With Fresh Toppings

• Chopped Cilantro: Add a sprinkle of fresh cilantro for a burst of flavor.
• Diced Avocado: Creamy avocado complements the enchiladas perfectly.
• Sour Cream: A dollop of sour cream adds extra richness and tang.

Accompanied by Sides

• Mexican Rice: Serve with fluffy Mexican rice for a filling meal.
• Refried Beans: These beans provide a hearty side that pairs well with enchiladas.
• Corn Salad: A refreshing corn salad adds crunch and sweetness.

For Garnishing

• Sliced Jalapeños: Spice things up with fresh jalapeño slices on the side.
• Lime Wedges: A squeeze of lime brightens the flavors and adds zest.

How to Perfect Sour Cream Chicken Enchiladas

Achieving the perfect Sour Cream Chicken Enchiladas is all about technique and ingredients. Follow these tips for the best results.

• Use Fresh Ingredients: Fresh chicken and vegetables enhance flavor significantly.
• Don’t Overfill Tortillas: Keep fillings moderate to prevent tearing when rolling.
• Make Your Sauce Smooth: Ensure your sour cream sauce is well-mixed for even distribution.
• Bake Until Golden: Look for a golden-brown cheese topping as a sign they’re ready.
• Rest Before Serving: Allow the enchiladas to sit for a few minutes after baking; this helps them set.

Best Side Dishes for Sour Cream Chicken Enchiladas

Pairing your Sour Cream Chicken Enchiladas with complementary side dishes can create a well-rounded meal. Here are some great options to consider:

1. Guacamole: This creamy avocado dip adds richness and pairs beautifully with enchiladas.
2. Chips and Salsa: Crunchy tortilla chips served with zesty salsa make for an excellent appetizer or side.
3. Mexican Street Corn (Elote): Grilled corn slathered in mayonnaise, cheese, and spices offers a sweet and savory contrast.
4. Cabbage Slaw: A light, crunchy slaw made with cabbage, carrots, and lime dressing provides freshness alongside your meal.
5. Black Beans: Seasoned black beans add protein and are a classic pairing with enchiladas.
6. Fried Plantains: Sweet fried plantains offer a deliciously different texture and flavor profile.

Common Mistakes to Avoid

Making Sour Cream Chicken Enchiladas can be simple, but a few common mistakes can lead to less-than-perfect results. Here are some pitfalls to watch out for:

• Using the wrong tortillas: Flour tortillas work best for this recipe. If you use corn tortillas, they might break easily. Stick with flour for a softer texture.

• Overfilling the tortillas: It’s tempting to add more filling, but overstuffing can make rolling difficult. Aim for about ½ cup of filling per tortilla to ensure a good roll.

• Not layering enough sauce: A common error is skimping on the sauce at the bottom of the dish. This can cause sticking and dryness. Use enough sauce to cover the base and pour more over the enchiladas.

• Skipping the seasoning: Not seasoning your chicken mixture properly can lead to bland enchiladas. Make sure to mix in taco seasoning thoroughly for maximum flavor.

• Not letting it rest before serving: Cutting into your enchiladas right out of the oven can make them fall apart. Allow them to sit for a few minutes after baking for better structure.

Storage & Reheating Instructions

Refrigerator Storage

• Store your leftovers in an airtight container.
• Sour Cream Chicken Enchiladas will last up to 3 days in the fridge.
• Ensure they are completely cooled before sealing them up.

Freezing Sour Cream Chicken Enchiladas

• Wrap each enchilada tightly in plastic wrap or aluminum foil.
• They can be frozen for up to 3 months.
• For best results, freeze before baking; thaw in the fridge overnight before cooking.

Reheating Sour Cream Chicken Enchiladas

• Oven: Preheat your oven to 350°F, cover with foil, and bake for about 20 minutes until heated through.
• Microwave: Place on a microwave-safe plate, cover loosely with a paper towel, and heat in 1-minute intervals until warm.
• Stovetop: Heat in a skillet over medium heat, adding a splash of broth or water if needed to keep them moist.

Frequently Asked Questions

What makes these Sour Cream Chicken Enchiladas unique?

These enchiladas feature a creamy homemade sour cream sauce that adds richness and flavor unlike traditional red or green sauces.

Can I use other types of cheese?

Yes! While Monterey Jack is recommended for its meltability, feel free to substitute with cheddar or pepper jack for added spice.

How do I customize my Sour Cream Chicken Enchiladas?

You can add ingredients like black beans, corn, or bell peppers into the chicken mixture. Adjust seasonings based on your taste preferences too!

Can I make these enchiladas ahead of time?

Absolutely! You can prepare them fully and store them in the fridge or freezer before baking. Just adjust cooking times accordingly if baked from frozen.

Are there vegetarian options available?

Certainly! Substitute shredded chicken with roasted vegetables or beans for a delicious vegetarian version of Sour Cream Chicken Enchiladas.

Final Thoughts

Sour Cream Chicken Enchiladas are not only comforting but also versatile enough to adapt to various tastes. Whether you’re looking for a quick weeknight meal or an impressive dish for guests, this recipe fits perfectly. Experiment with fillings and sauces to make it your own—enjoy!