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
Scale
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
