If you are craving a comforting, creamy, and satisfying Mexican-inspired meal, this Simple Sour Cream Chicken Enchiladas Recipe is exactly what you need. With tender chicken wrapped in soft tortillas, bathed in a luscious sour cream and green chile sauce, and finished with melty cheddar cheese, these enchiladas bring together vibrant flavors that feel like a warm hug on a plate. Whether you’re cooking for the family or a crowd, this recipe is straightforward enough for a weekday dinner yet impressive enough for guests. Let’s dive into making this delicious dish that quickly becomes a go-to favorite.
Ingredients You’ll Need
Every ingredient in this Simple Sour Cream Chicken Enchiladas Recipe has its own delicious role, creating a perfect balance of flavors and textures—from the savory spices to the creamy sauce. These simple, accessible ingredients come together to make a deeply flavorful filling and irresistible sauce that coats every bite.
- Vegetable oil: Helps sauté the onions and chicken to build the base flavor.
- Onion, chopped: Adds sweetness and depth when softened.
- Garlic, minced: Brings a fragrant punch that complements the spices.
- Ground cumin: Introduces a warm, earthy note that’s key to Mexican cuisine.
- Ground coriander: Offers a subtle citrusy undertone enhancing the chicken.
- Chicken breast, diced: The hearty, lean protein at the center of the dish.
- Flour tortillas, softened: Soft and pliable wraps to hold all the delicious filling.
- Cheddar cheese, grated (divided): Melts beautifully for rich, gooey layers inside and on top.
- Butter: Forms the base of the roux for that creamy sauce texture.
- All-purpose flour: Thickens the sauce to a silky consistency.
- Chicken stock: Adds savory depth and moisture to the sauce.
- Sour cream: Brings that signature tangy creaminess to the sauce.
- Diced green chiles: Adds a mild kick and a punch of color.
- Salt and pepper: Essential seasonings to enhance all the flavors.
- Chopped fresh cilantro: A fresh, herbaceous garnish that lightens the richness.
How to Make Simple Sour Cream Chicken Enchiladas Recipe
Step 1: Preheat and Prep
Before the magic begins, get your oven warmed to 400 degrees F and prepare your baking dish by giving it a light spray of cooking oil. This step ensures your enchiladas cook evenly and won’t stick, making cleanup a breeze.
Step 2: Cook the Chicken Filling
Start by heating the vegetable oil in a skillet over medium heat, then toss in your chopped onions. Cooking them until soft unlocks their natural sweetness, laying a flavorful foundation. Next, add minced garlic, cumin, and coriander—these spices instantly elevate the aroma and taste. When fragrant, add your diced chicken breast and cook it until it’s just right—no pink left, perfectly tender, and soaking up all those spices.
Step 3: Make the Creamy Sauce
This sauce is the heart of the Simple Sour Cream Chicken Enchiladas Recipe. Melt butter in a saucepan and whisk in flour to create a smooth roux—this thickens the sauce beautifully. Gradually whisk in chicken stock so there are no lumps, bringing the mixture to a boiling point. Once thickened, remove from heat and stir in the sour cream and diced green chiles, seasoning thoughtfully with salt and pepper. The result is a silky, flavorful sauce that ties everything together.
Step 4: Assemble Your Enchiladas
Spread a bit of the sauce at the bottom of your prepared dish to prevent sticking. Lay out the softened tortillas and spoon a mix of the chicken filling and a tablespoon of grated cheddar cheese onto each one. Roll them up tightly and nestle them seam-side down into the dish. This neat assembly keeps every bite packed with cheesy, creamy chicken goodness.
Step 5: Top and Bake
Now pour the remaining sauce evenly over the enchiladas, making sure each one is well covered. Sprinkle the rest of your grated cheddar cheese on top for that irresistible golden crust once baked. Bake the dish for about 20 minutes until the cheese melts gloriously and the sauce bubbles at the edges. After baking, let it rest a few minutes—you’ll want to dive right in, but this pause helps the flavors settle.
How to Serve Simple Sour Cream Chicken Enchiladas Recipe
Garnishes
A sprinkle of fresh chopped cilantro over the hot enchiladas adds a lively, herbaceous pop that balances the creaminess perfectly. You can also offer lime wedges to squeeze over for a zesty brightness that wakes up the flavors. If you love a little extra color and texture, diced red onions or sliced avocado make fantastic toppings too.
Side Dishes
These enchiladas shine as a hearty main dish, so consider simple sides that won’t overpower them. Mexican rice or a light cilantro-lime salad with crisp greens complement the richness brilliantly. For a warm side, black beans or sautéed vegetables add color and nutrients, rounding out the meal in a wholesome and tasty way.
Creative Ways to Present
For a festive twist, serve these enchiladas family-style on a large platter garnished with cilantro and a drizzle of sour cream or a mild salsa. Alternatively, create individual portions by baking in smaller ramekins, giving the meal an elegant touch for dinner parties. You can also turn leftovers into enchilada bowls topped with fresh salsa, chopped onions, and avocado slices—just as delightful as straight from the oven!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover enchiladas tightly with plastic wrap or transfer them to an airtight container. Stored properly, they can last 3 to 4 days in the refrigerator, making for an easy and delicious next-day meal or snack.
Freezing
If you want to keep enchiladas on hand for longer, wrap the baking dish tightly in foil and freeze before baking or after baking and cooling. Frozen enchiladas will stay good for up to 2 months. Just thaw overnight in the fridge before reheating to enjoy near-fresh flavor.
Reheating
To reheat, cover the enchiladas with foil and warm them in a 350-degree F oven for about 15-20 minutes until heated through. Alternatively, microwave individual portions until hot, though the oven method keeps that perfect baked texture and melted cheese intact.
FAQs
Can I use rotisserie chicken instead of cooking chicken breast?
Absolutely! Using rotisserie chicken is a fantastic shortcut and saves time. Just shred the meat and mix it with the spices and onions for an equally flavorful filling in your Simple Sour Cream Chicken Enchiladas Recipe.
Is there a way to make this dish spicier?
Yes! To kick up the heat, you can add chopped jalapeños or use a spicier variety of green chiles. You could also top with a spicy salsa or drizzle some hot sauce over the finished dish.
Are flour tortillas necessary, or can I use corn tortillas?
You can definitely swap with corn tortillas for a more traditional texture and flavor. Just be sure to soften them well by warming or briefly frying to avoid cracking when rolling.
What can I substitute for sour cream?
If you don’t have sour cream, plain Greek yogurt is a great substitute that maintains the tangy creaminess while adding a bit more protein. Just use the same amount as sour cream for best results.
Can I prepare these enchiladas in advance?
Yes, you can assemble the enchiladas a day ahead, refrigerate covered, and bake right before serving. This makes meal prep easy and helps flavors meld beautifully.
Final Thoughts
This Simple Sour Cream Chicken Enchiladas Recipe is a true crowd-pleaser that’s as easy to make as it is delicious. Its creamy, cheesy goodness combined with tender seasoned chicken makes it a perfect dish to share with family and friends. Once you try this recipe, it’s sure to become a favorite staple in your rotation for cozy dinners and casual entertaining. So don your apron and get ready for a meal that tastes like a celebration in every bite!
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Simple Sour Cream Chicken Enchiladas Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
These Simple Sour Cream Chicken Enchiladas are a creamy, comforting Mexican-inspired dish made with tender chicken, soft flour tortillas, and a rich sour cream and green chile sauce. Baked to perfection with gooey cheddar cheese, they make a delicious and satisfying meal perfect for any weeknight dinner.
Ingredients
For the 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
For the 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
For Assembly
- 6 flour tortillas, softened
- 1 1/2 cups cheddar cheese, grated (divided)
- Chopped fresh cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit. Lightly spray a 9×13-inch baking dish with cooking spray and set it aside.
- Cook the Filling: Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic, ground cumin, and ground coriander, cooking for about 30 seconds until fragrant. Add the diced chicken breast and cook until fully cooked and no longer pink, about 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 create a roux, cooking and stirring for about 1 minute until bubbly. Gradually whisk in the chicken stock, ensuring no lumps form, and bring the mixture to a boil, whisking frequently until thickened. Remove from heat and stir in the sour cream and diced green chiles. Season with salt and pepper to taste.
- Assemble the Enchiladas: Spread a thin layer of the prepared sauce on the bottom of the baking dish. Lay out the softened flour tortillas and evenly distribute about one tablespoon of grated cheddar cheese and a portion of the cooked chicken mixture onto each tortilla. Roll the tortillas tightly and place seam-side down in the baking dish.
- Add the Toppings: Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the remaining grated cheddar cheese over the top for a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes or until the cheese is fully melted and the sauce is bubbly around the edges. Remove from oven and let the enchiladas cool for 5 minutes before serving.
- Serve: Garnish with freshly chopped cilantro if desired. Serve warm and enjoy your creamy, flavorful chicken enchiladas!
Notes
- Make sure not to overcook the chicken to keep it tender and juicy.
- For extra spice, consider adding a pinch of cayenne pepper or jalapeños to the sauce.
- Softening the tortillas before rolling helps prevent cracking when baking.
- You can substitute cheddar cheese for a Mexican cheese blend or Monterey Jack for varied flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
