Sour Cream Chicken Enchiladas
The ultimate comfort food, Sour Cream Chicken Enchiladas are creamy, cheesy, and easy to prepare. Perfect for a weeknight dinner, these enchiladas pack a flavor punch that makes them irresistible. Treat yourself and your family to this satisfying meal tonight!
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
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.