There is something incredibly comforting about a dish that combines creamy, cheesy goodness with tender, flavorful chicken, and that is exactly what you get with this Simple Sour Cream Chicken Enchiladas Recipe. With its rich sour cream sauce, warm spices, and melty cheddar topping, these enchiladas feel luxurious without demanding a ton of effort. Whether you’re cooking for a busy weeknight dinner or a casual gathering with friends, this recipe hits all the right notes, delivering layers of taste and texture that will have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building the flavor and texture that make these enchiladas so irresistible. From the savory spices to the creamy sauce, you’ll find everything here is simple but essential for a well-balanced dish.
- Vegetable oil: Used to sauté the onions and chicken, adding a neutral, light base for flavor development.
- Onion, chopped: Brings sweetness and depth when softened in the pan.
- Garlic, minced: Adds aromatic warmth and layers of flavor.
- Ground cumin: Provides a smoky, earthy note that’s key in Southwestern dishes.
- Ground coriander: Offers a subtle citrusy tint that brightens the filling.
- Chicken breast, diced: The protein star, tender and juicy when cooked just right.
- Flour tortillas, softened: The perfect canvas to wrap up all those delicious fillings.
- Cheddar cheese, grated: Melts beautifully, lending a sharp, creamy finish both inside and on top.
- Butter: Creates the luscious base for the sauce when combined with flour.
- All-purpose flour: Thickens the sauce to the perfect consistency.
- Chicken stock: Adds savory depth and moisture to the sauce.
- Sour cream: Gives the sauce its signature creamy tang.
- Diced green chiles: Brings just the right amount of mild heat and freshness.
- Salt and pepper: Essential seasonings to enhance all the flavors.
- Chopped fresh cilantro: A bright, herbaceous garnish that livens up every bite.
How to Make Simple Sour Cream Chicken Enchiladas Recipe
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 400 degrees Fahrenheit. While it warms up, spray a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside for later use. This prep step ensures an easy cleanup and helps the enchiladas bake evenly.
Step 2: Cook the Chicken Filling
Heat the vegetable oil over medium heat in a large skillet. Toss in the chopped onion and cook until it becomes soft and translucent, about 3 to 4 minutes. Then stir in minced garlic, ground cumin, and ground coriander, letting those spices toast just a bit—about 30 seconds—until they release their fabulous aroma. Add the diced chicken breast and cook until it’s no longer pink, roughly 6 to 8 minutes. Remove from heat and set aside; this flavorful, tender chicken mixture will be the heart of your enchiladas.
Step 3: Make the Creamy Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to create a smooth roux, cooking until it’s bubbly and golden, about 1 minute. Slowly whisk in the chicken stock, making sure to avoid lumps, then bring the mixture to a boil while whisking frequently. Once thickened, remove from heat and stir in the sour cream and diced green chiles. Finish by seasoning with salt and pepper to taste—this sauce will add that signature tangy creaminess your enchiladas crave.
Step 4: Assemble the Enchiladas
Spread a thin layer of your prepared sour cream sauce on the bottom of the baking dish to prevent sticking and add flavor from below. Lay out each softened flour tortilla and evenly distribute about one tablespoon of grated cheddar cheese and a portion of the cooked chicken filling on each. Roll them up tightly and place them seam-side down in the baking dish, side by side. This assembly ensures each enchilada stays intact and soaks up all that delicious sauce.
Step 5: Add Sauce and Cheese Topping
Pour the remaining creamy sauce over the rolled tortillas, covering them generously. Then sprinkle the rest of the grated cheddar cheese evenly on top—this cheesy layer will bubble and brown to melty perfection in the oven.
Step 6: Bake Until Perfect
Pop your dish into the preheated oven and bake for about 20 minutes, or until the cheese is melted, bubbling, and slightly golden around the edges. When you take it out, let the enchiladas cool for about 5 minutes; this resting step helps everything settle for clean slices and maximum flavor.
Step 7: Garnish and Enjoy
If you love a fresh pop of color and brightness, sprinkle chopped fresh cilantro over the enchiladas just before serving. Now you’re ready to dig into your creamy, cheesy, comforting creation that truly defines a Simple Sour Cream Chicken Enchiladas Recipe.
How to Serve Simple Sour Cream Chicken Enchiladas Recipe
Garnishes
A sprinkle of fresh cilantro is classic, but adding a dollop of sour cream or a few slices of ripe avocado can take your enchiladas to the next level. Don’t forget a squeeze of fresh lime juice if you like a tangy contrast—it brightens the creamy sauce beautifully.
Side Dishes
These enchiladas are hearty, so lighter sides work best. Consider a crisp green salad with a citrus vinaigrette, Mexican street corn, or a simple rice and beans combo. These sides complement the richness and round out your meal perfectly.
Creative Ways to Present
For a fun twist, serve the enchiladas in individual ramekins or use smaller tortillas for bite-sized versions at your next party. Layer the sauce and filling like a casserole for a deconstructed enchilada bake, making it easy to share and customize.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making them even tastier the next day.
Freezing
To enjoy these enchiladas later, assemble them as instructed but skip the baking step. Wrap tightly with foil and freeze for up to 2 months. When ready, bake them straight from frozen, adding extra time to ensure they’re heated through.
Reheating
Reheat enchiladas in the oven at 350 degrees Fahrenheit for 15-20 minutes, or until warmed through and the cheese is bubbly again. For a quicker option, microwave individual portions but watch closely to avoid drying out the sour cream sauce.
FAQs
Can I use rotisserie chicken instead of cooking chicken breast from scratch?
Absolutely! Using shredded rotisserie chicken is a great shortcut that saves time and still offers plenty of flavor. Just skip the cooking step for the chicken and mix it with the sautéed onions, garlic, and spices before assembling.
Is it possible to make this recipe dairy-free?
You can adapt this dish by substituting dairy-free sour cream and cheese alternatives. The sauce texture might differ slightly, but the comforting, creamy vibe will still come through.
What’s the best way to soften flour tortillas for filling?
Warm them briefly in the microwave wrapped in a damp paper towel or in a dry skillet over low heat. This makes them pliable and less likely to crack when rolling.
Can I make the sauce spicier?
Definitely! Add a pinch of cayenne pepper, some chopped jalapeños, or swap the green chiles for a hotter variety to adjust the heat to your liking.
How do I prevent the enchiladas from drying out during baking?
Be sure to cover the baking dish lightly with foil during the first part of baking if you’re worried about drying. The sour cream sauce also helps keep everything moist, so don’t skimp on it!
Final Thoughts
If you’re craving a dish that’s comforting, cheesy, and bursting with flavor but still surprisingly simple, this Simple Sour Cream Chicken Enchiladas Recipe is your new best friend. It’s a beautiful balance of creamy sauce, savory chicken, and melty cheese that comes together quickly but tastes like you spent hours in the kitchen. Give it a try—you’ll be glad you did!
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Simple Sour Cream Chicken Enchiladas Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Simple Sour Cream Chicken Enchiladas recipe features tender diced chicken breast cooked with aromatic spices and wrapped in soft flour tortillas. The enchiladas are smothered in a creamy sour cream and green chile sauce, topped with melted cheddar cheese, and baked to perfection for a comforting and flavorful Mexican-inspired meal.
Ingredients
Chicken 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 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
Assembly
- 6 flour tortillas, softened
- 1 1/2 cups cheddar cheese, grated (divided)
- Chopped fresh cilantro, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C). Lightly spray a 9×13 inch baking dish with cooking spray and set it aside for later.
- Cook Chicken Filling: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic, ground cumin, and ground coriander and cook for another 30 seconds until fragrant. Add the diced chicken breast and cook, stirring occasionally, until the chicken is no longer pink and fully cooked through, about 6-8 minutes. Remove from heat and set aside.
- Prepare Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for about 1 minute until bubbly. Gradually whisk in the chicken stock to avoid lumps and bring the mixture to a boil, whisking frequently. Once the sauce thickens, remove from heat and stir in the sour cream and diced green chiles. Season with salt and pepper to taste.
- Assemble Enchiladas: Spread a thin layer of the prepared sauce on the bottom of the baking dish. Lay out each softened flour tortilla and place about one tablespoon of grated cheddar cheese and a portion of the chicken mixture onto each. Roll the tortillas tightly and place them seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining sauce evenly over the rolled enchiladas and sprinkle the remaining grated cheddar cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly around the edges. Remove from oven and allow to cool for 5 minutes.
- Garnish and Serve: If desired, sprinkle with freshly chopped cilantro before serving. Enjoy your creamy, flavorful chicken enchiladas!
Notes
- To soften the flour tortillas, wrap them in a damp paper towel and microwave for 20-30 seconds.
- If green chiles are unavailable, mild chopped jalapeños can be a good substitute.
- Cheddar cheese can be substituted with Monterey Jack or a Mexican cheese blend for different flavor profiles.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
- Make the sauce ahead of time and store in the refrigerator for faster assembly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
