Sour Cream Chicken Enchiladas
Every time I think of a busy weeknight, I can’t help but crave Sour Cream Chicken Enchiladas. As the sun sets and the family gathers around the table, the aroma of melted cheese and savory chicken fills the air. I remember the first time I made this dish; it was a spontaneous decision after a long day at work. I wanted something delicious yet quick, and these enchiladas delivered. They bring a certain warmth and comfort that makes even the most hectic days feel manageable. The best part? They come together in just thirty minutes, making them an ideal choice for any weeknight dinner.
As I prepare the ingredients, I’m reminded of the vibrant colors of the enchilada sauce and the creamy sour cream that binds everything together. It’s a recipe that has become a staple in my household. The flour tortillas cradle a filling of tender, shredded chicken enveloped in a luscious sauce, topped with melted cheddar cheese. Each bite is a delightful combination of flavors and textures that keeps everyone coming back for more. Whether it’s a casual family dinner or a gathering with friends, these enchiladas are always a hit.
Join me in making these Sour Cream Chicken Enchiladas that are not only satisfying but also remind us of home. So grab your ingredients, and let’s dive into this quick culinary adventure!
Recipe Snapshot
55 mins
10 mins
45 mins
Medium
400 kcal
30 g
Keto, Gluten-Free
15 g
Wooden Spoon, Mixing Bowl, Frying Pan, Chef’s Knife, Baking Sheet, Oven
Why You Need This Sour Cream Chicken Enchiladas
Quick and Easy Preparation
One of the main reasons I adore Sour Cream Chicken Enchiladas is the straightforward preparation process. In just 30 minutes, I can have a delicious meal on the table. This efficiency is a lifesaver for busy nights when time doesn’t seem to be on my side.
Comfort Food at Its Best
Let’s face it, there’s something incredibly comforting about a warm plate of enchiladas. The combination of flavors—savory chicken, rich cheese, and tangy sour cream—makes for a dish that soothes the soul. It’s like a warm hug on a plate!
Versatile and Customizable
This recipe allows for plenty of flexibility. You can easily switch up the proteins or even add vegetables to suit your family’s tastes. Want to use leftover chicken? Go for it! You can make it your own, which is a fantastic way to reduce food waste.
Family-Friendly
Kids and adults alike love Sour Cream Chicken Enchiladas. It’s a dish that brings everyone to the table, encouraging happy conversations and laughter. The combination of cheesy goodness and flavorful sauce is something that resonates with all ages.
Perfect for Meal Prep
These enchiladas are not only quick to prepare, but they also make fantastic leftovers. I often make a double batch to have on hand for those days when cooking feels like a chore. Just reheat, and they taste just as good as the first time!
Great for Any Occasion
Whether it’s a casual weeknight dinner or a festive gathering, Sour Cream Chicken Enchiladas fit the bill. Their appeal is universal, and they can easily be dressed up or down based on the occasion.
What Goes Into Sour Cream Chicken Enchiladas
When it comes to preparing Sour Cream Chicken Enchiladas, the ingredients play a crucial role in ensuring a delicious outcome. Each component works together harmoniously, creating a dish that is both comforting and satisfying. The star of this recipe is undoubtedly the tender chicken, but let’s not forget about the rich red enchilada sauce that adds depth of flavor.
- 1 pound boneless skinless chicken breasts: A lean protein that becomes incredibly tender and flavorful when cooked in the enchilada sauce.
- 28 ounces red enchilada sauce: Provides a rich and tangy base that ties all the ingredients together perfectly.
- 2 teaspoons chopped garlic: Adds a wonderful aromatic flavor that enhances the overall taste of the dish.
- 1 teaspoon salt: Essential for seasoning the dish and bringing out the flavors of the other ingredients.
- ½ teaspoon ground black pepper: A pinch of spice adds warmth and character to the filling.
- 1 cup sour cream: Adds creaminess and a tangy flavor that balances the richness of the cheese.
- 8 large flour tortillas: The perfect vessel for wrapping up the delicious filling.
- 8 ounces shredded cheddar cheese: Melts beautifully on top, adding a rich and gooey finish.
Recipe Steps for Sour Cream Chicken Enchiladas
Now that we have our ingredients ready, it’s time to put everything together! Making Sour Cream Chicken Enchiladas is a fun and rewarding experience. Just follow these steps, and you’ll have a delicious dish that the whole family will love.
Pour enchilada sauce into a medium-sized saucepan over medium heat. Let it warm gently, allowing the flavors to meld together.
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Place the chicken in the saucepan with the warmed sauce. Ensure the chicken is fully submerged for maximum flavor.
Add two cloves of minced garlic to the sauce. This will infuse the sauce with aromatic goodness.
Cook the chicken for around 20 to 30 minutes or until it’s fully cooked. You’ll know it’s done when it reaches an internal temperature of 165 degrees Fahrenheit.
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Once the chicken is fully cooked, remove it from the pan and set it aside to cool slightly. This will make it easier to shred.
Preheat your oven to 350 degrees. This will ensure the enchiladas bake perfectly.
Shred the chicken and place it in a bowl. The chicken should be tender enough to pull apart easily. It’s okay if it’s still warm.
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Season the shredded chicken with salt and pepper to taste. This adds another layer of flavor to the filling.
Add sour cream to the cooked chicken and stir to mix well. The sour cream provides a creamy texture that complements the chicken beautifully.
Add about ¼ cup of the chicken mixture to each tortilla. Make sure to fill them generously, but not so much that they can’t be rolled.
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Roll up each tortilla and place it seam-side down in a baking dish. Repeat until you fill a 9 x 13-inch baking dish with enchiladas.
Pour the remaining sauce over the enchiladas. This keeps them moist during baking.
Sprinkle shredded cheddar cheese on top. The more cheese, the better!
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Bake at 350 degrees for 10 to 15 minutes or until the cheese is melted and bubbly. This is the moment you’ve been waiting for!
Things Worth Knowing
Things Worth Knowing
- Don’t rush the chicken cooking: Make sure the chicken is cooked through for the best flavor and texture.
- Use fresh ingredients: Fresh garlic and quality cheese make a noticeable difference in the final dish.
- Let the enchiladas rest: Allow them to sit for a few minutes after baking to set up before serving.
- Experiment with toppings: Try adding fresh cilantro or sliced jalapeños for an extra kick.
Tips for Success
To ensure your Sour Cream Chicken Enchiladas turn out perfectly, here are some essential tips to keep in mind.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
- Freezing: You can freeze unbaked enchiladas for up to three months. Just thaw them overnight in the fridge before baking.
- Pairing: Serve with a side of Mexican rice and beans for a complete meal.
- Variations: Feel free to swap the chicken for shredded beef or beans to cater to different dietary needs.
- Garnish: Top with fresh chopped parsley or avocado slices for an added touch of freshness.
Perfect Pairings for Sour Cream Chicken Enchiladas
When it comes to serving Sour Cream Chicken Enchiladas, the options are endless. Here’s how to enhance your meal:
- Mexican Rice: A side of fluffy Mexican rice complements the flavors of the enchiladas perfectly.
- Refried Beans: Creamy beans add a hearty touch and round out your plate.
- Fresh Salad: Serve a light salad with a citrus dressing to balance the richness of the enchiladas.
- Guacamole: A dollop of guacamole brings creamy goodness that everyone loves.
- Sour Cream: Extra sour cream on the side allows everyone to customize their serving.
- Occasions: These enchiladas are perfect for family dinners, potlucks, or even a cozy date night.
- Seasonal Pairing: They’re great year-round but particularly comforting during cooler months.
FAQ
Conclusion
The Sour Cream Chicken Enchiladas not only bring comfort and joy to any meal but also showcase the wonderful flavors of Tex-Mex cuisine. I encourage you to give this recipe a try; it’s a fantastic way to bring your loved ones together over a warm and satisfying dish. So why wait? Gather your ingredients and experience the magic of these enchiladas tonight!
Sour Cream Chicken Enchiladas
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Baking Sheet
- Oven
Ingredients
- 1 pound boneless skinless chicken breasts
- 28 ounces red enchilada sauce
- 2 teaspoons chopped garlic
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup sour cream
- 8 large flour tortillas
- 8 ounces shredded cheddar cheese
Instructions
- Pour enchilada sauce into a medium-sized saucepan over medium heat. Let it warm gently, allowing the flavors to meld together.
- Place the chicken in the saucepan with the warmed sauce. Ensure the chicken is fully submerged for maximum flavor.
- Add two cloves of minced garlic to the sauce. This will infuse the sauce with aromatic goodness.
- Cook the chicken for around 20 to 30 minutes or until it’s fully cooked. You’ll know it’s done when it reaches an internal temperature of 165 degrees Fahrenheit.
- Once the chicken is fully cooked, remove it from the pan and set it aside to cool slightly. This will make it easier to shred.
- Preheat your oven to 350 degrees. This will ensure the enchiladas bake perfectly.
- Shred the chicken and place it in a bowl. The chicken should be tender enough to pull apart easily. It’s okay if it’s still warm.
- Season the shredded chicken with salt and pepper to taste. This adds another layer of flavor to the filling.
- Add sour cream to the cooked chicken and stir to mix well. The sour cream provides a creamy texture that complements the chicken beautifully.
- Add about ¼ cup of the chicken mixture to each tortilla. Make sure to fill them generously, but not so much that they can’t be rolled.
- Roll up each tortilla and place it seam-side down in a baking dish. Repeat until you fill a 9 x 13-inch baking dish with enchiladas.
- Pour the remaining sauce over the enchiladas. This keeps them moist during baking.
- Sprinkle shredded cheddar cheese on top. The more cheese, the better!
- Bake at 350 degrees for 10 to 15 minutes or until the cheese is melted and bubbly. This is the moment you’ve been waiting for!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
- Freezing: You can freeze unbaked enchiladas for up to three months. Just thaw them overnight in the fridge before baking.
- Pairing: Serve with a side of Mexican rice and beans for a complete meal.
- Variations: Feel free to swap the chicken for shredded beef or beans to cater to different dietary needs.
- Garnish: Top with fresh chopped parsley or avocado slices for an added touch of freshness.
