The moment you take a bite of chicken enchiladas with sour cream sauce, your taste buds will dance like they just won the lottery. Imagine tender chicken wrapped in warm tortillas, smothered in a creamy sauce that’s both tangy and rich, topped with melting cheese that pulls like a cheesy magic trick. chicken pot pie orzo Korean BBQ chicken rice bowl This dish is the culinary equivalent of being wrapped in a cozy blanket on a chilly day — comforting, satisfying, and downright irresistible. creamy chicken tortellini. For more inspiration, check out this Crockpot Creamy Ranch Chicken recipe.
I remember the first time I made this dish for my friends during a game night. As they took their first bites, their eyes lit up like fireworks on New Year’s Eve. It was an instant hit! This dish is perfect for cozy family dinners or lively gatherings where you want to impress without breaking a sweat. Get ready for a flavor experience that’ll have everyone asking for seconds!
Why You'll Love This Recipe
- These chicken enchiladas with sour cream sauce are easy to prepare, making weeknight cooking a breeze
- The flavor profile balances savory and creamy notes beautifully
- The visual appeal shines with vibrant colors and melted cheese
- Versatile enough for any occasion, they can be served as a main course or at parties
I’ll never forget my cousin’s face when she took her first bite of my chicken enchiladas — pure bliss!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: About 3-4 breasts work best; feel free to adjust based on your guest list.
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Fresh Garlic: Opt for firm cloves to ensure robust flavor in your enchiladas.
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Flour Tortillas: I prefer large tortillas; they cradle the filling beautifully.
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Shredded Cheese: Use Mexican blend cheese for that perfect meltiness.
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Chicken Broth: Enhances the sauce’s richness; low-sodium is always a good choice.
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Sour Cream: This adds creaminess and tanginess to the sauce that’s simply irresistible.
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Chopped Onions: Sweet onions work wonders here; they add depth when sautéed.
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Olive Oil: A drizzle helps sauté the onions and garlic perfectly.
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Chili Powder: For that delightful kick; adjust based on your heat preference.
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Cumin: Adds warm earthy tones that elevate the flavor profile significantly.
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Salt & Pepper: Basics that enhance all flavors; don’t skip them!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preparation Phase: Get Started!: Preheat your oven to 375°F (190°C). Grease a baking dish lightly with cooking spray or olive oil to prevent sticking while baking.
Sautéing Aromatics: Heat olive oil over medium heat in a skillet. Add chopped onions and garlic until they’re translucent and fragrant — about 4-5 minutes should do it.
Cooking the Chicken: Toss in boneless chicken breasts along with salt, pepper, chili powder, and cumin. Pour in some chicken broth and cover until cooked through — roughly 15-20 minutes will suffice.
Shredding Time: Once cooled slightly, shred the chicken using two forks or your hands if you’re feeling brave! Set aside those tasty shreds for later assembly.
Sauce Preparation: In another bowl, combine sour cream with remaining broth until smooth. This creamy concoction becomes the heavenly topping for your enchiladas.
Assembling Enchiladas: Lay down your flour tortillas flat and fill each one with shredded chicken. Drizzle some creamy sauce over before rolling them up tightly like little burrito soldiers ready for battle.
Now comes the fun part! Place these rolled enchiladas seam-side down into the greased baking dish. Top generously with more of that luscious sour cream sauce and sprinkle shredded cheese all over them like confetti at a party.
Finally, pop these beauties into your preheated oven and bake for 20-25 minutes until bubbly and golden brown on top — oh yes! The smell wafting through your home will have everyone gathering around like moths to a flame.
Let these cool slightly before serving so you don’t burn your tongue on molten cheese (trust me). Garnish with fresh cilantro if you’re feeling fancy!
Serve up hot alongside some guacamole or salsa for dipping, and watch as everyone dives in eagerly!
With this recipe for chicken enchiladas with sour cream sauce, you’ll create not just dinner but lasting memories filled with laughter and joy around your table! crispy air fryer chicken.
You Must Know
- Chicken enchiladas with sour cream sauce are a perfect blend of flavors and textures
- The creamy sauce elevates the dish, making it irresistible
- This recipe is ideal for weeknight dinners or gatherings, leaving everyone wanting more
Perfecting the Cooking Process
Start by cooking the chicken first, then prepare the enchilada sauce while assembling the tortillas. This keeps everything hot and ready for baking.
Add Your Touch
You can swap out chicken for beef or beans for a vegetarian option. Adding jalapeños or extra cheese can kick up the flavor.
Storing & Reheating
Store leftover enchiladas in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until heated through.
Chef's Helpful Tips
- Use freshly shredded cheese for better melting and flavor
- Don’t overfill the tortillas, or they will burst during baking
- Allow your enchiladas to rest before serving; this helps them set and makes serving easier
One memorable night, I prepared these enchiladas for a dinner party, and my friends couldn’t stop raving about them. They were gone in minutes, and I felt like a culinary superstar!
FAQ
Can I use store-bought tortillas?
Absolutely! Store-bought tortillas save time and still taste delicious in enchiladas.
How do I make the sour cream sauce?
Blend sour cream with green chilies, lime juice, and spices for a zesty sauce.
Can I freeze chicken enchiladas?
Yes! They freeze well; just assemble them without baking, then cover tightly before freezing.
Irresistibly Creamy Chicken Enchiladas with Sour Cream Sauce
- Total Time: 40 minutes
- Yield: Serves 6
Description
Dive into the delightful world of chicken enchiladas with sour cream sauce! This comforting dish features tender shredded chicken wrapped in warm flour tortillas, enveloped in a tangy and creamy sauce, and topped with gooey melted cheese. Perfect for family dinners or entertaining guests, these enchiladas are sure to impress and leave everyone asking for seconds!
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 8 large flour tortillas
- 2 cups shredded Mexican blend cheese
- 1 cup low-sodium chicken broth
- 1 cup sour cream
- 1 medium chopped onion (preferably sweet)
- 2 tsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a skillet, heat olive oil over medium heat. Sauté chopped onions and garlic until translucent (about 4-5 minutes).
- Add chicken breasts, salt, pepper, chili powder, and cumin. Pour in chicken broth, cover, and cook for 15-20 minutes until chicken is cooked through.
- Once cooled slightly, shred the chicken using two forks.
- In a bowl, mix sour cream with remaining broth until smooth.
- Fill each tortilla with shredded chicken and drizzle some sauce before rolling tightly.
- Place rolled enchiladas seam-side down in the baking dish, top with remaining sauce and cheese.
- Bake for 20-25 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 380
- Sugar: 2g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
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