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
Scale
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
