Sour Cream Chicken Enchiladas Recipe

Prepare to transform your dinner into a mouthwatering Mexican-inspired feast with these irresistible Sour Cream Chicken Enchiladas. This recipe combines tender chicken, creamy sauce, and melted cheese in a dish that's both comforting and absolutely delicious.

Imagine soft flour tortillas filled with savory shredded chicken and blanketed in a rich, creamy sauce that will have everyone at the table asking for seconds. Moreover, this enchilada recipe is surprisingly simple to prepare, making it perfect for both weeknight dinners and special occasions.

Whether you're craving a hearty chicken dish or looking to spice up your meal rotation, these Sour Cream Chicken Enchiladas are sure to become a family favorite.

Sour Cream Chicken Enchiladas: A Creamy Culinary Comfort

Get ready to experience an enchilada recipe that's anything but ordinary. These enchiladas aren't just another Mexican-inspired dish – they're a creamy, cheesy masterpiece that delivers maximum flavor in every single bite.

The magic happens when sour cream meets green chilies and tender chicken. Additionally, the simple preparation makes this recipe perfect for cooks of all skill levels.

Serving Suggestions:

Complement your Sour Cream Chicken Enchiladas with:

• Mexican rice
• Refried beans
• Crisp cucumber salsa
• Guacamole
• Cilantro-lime rice

Pro Tips for Perfect Sour Cream Chicken Enchiladas:

Chicken Preparation: Use rotisserie chicken for convenience or shred freshly cooked chicken for maximum flavor.

Cheese Selection: Mix Monterey Jack and cheddar for a more complex cheese flavor.

Tortilla Technique: Warm tortillas slightly to prevent cracking when rolling.

Sauce Smoothness: Whisk the sauce thoroughly to ensure no lumps.

Make-Ahead Magic: Prepare components in advance for easy assembly.

Sour Cream Chicken Enchiladas Recipe Details:

• Preparation time: 20 minutes
• Cooking time: 35 minutes
• Servings: 4-6
• Equipment: Skillet, 9x13-inch baking dish, mixing bowls

This one-pan wonder brings together incredible flavors in a single, satisfying dish.

Ingredients:

For the Filling:

• 2 tablespoons butter
• ½ cup diced onion
• 2 cups cooked shredded chicken
• 1 (4 oz) can diced green chilies
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• Salt and pepper, to taste

For the Sauce:

• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1 cup chicken broth

For Assembly:

• 2 cups shredded Monterey Jack or cheddar cheese, divided
• 8 flour tortillas
• Chopped fresh cilantro, for garnish

Directions:

1. Begin by preheating your oven to 350°F. Carefully prepare a 9x13-inch baking dish by lightly greasing it. This ensures easy serving and prevents sticking.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes until they become soft and translucent. The aroma of sautéing onions will start to fill your kitchen.
3. Stir in the green chilies, garlic powder, cumin, salt, and pepper. Cook for another minute to allow the spices to bloom and release their flavors.
4. Add the shredded chicken to the skillet and stir until it's heated through completely. The combination of spices and chicken creates an incredibly aromatic filling.
5. In a separate mixing bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until the mixture becomes smooth and well combined.
6. Stir ½ cup of the sour cream sauce into the chicken mixture. Also, mix in 1 cup of the shredded cheese. This helps bind the filling and adds extra creaminess.
7. Take each flour tortilla and spoon a generous amount of the chicken mixture down the center. Carefully roll the tortilla tightly and place it seam-side down in the prepared baking dish.
8. Pour the remaining sour cream sauce evenly over the rolled enchiladas. Ensure every enchilada gets a good coating of the creamy sauce.
9. Sprinkle the remaining cheese over the top of the enchiladas. The cheese will melt and create a beautiful golden, bubbly topping.

Ready to Enjoy!

Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the top is melted and bubbly. Let the enchiladas rest for 5 minutes before serving.

Storage Solutions:

• Store leftovers in an airtight container
• Refrigerate for up to 3-4 days
• Reheat gently in the oven to maintain texture
• Can be frozen for up to 1 month
• Thaw in refrigerator before reheating

Garnish with chopped fresh cilantro for a burst of color and fresh flavor. These Sour Cream Chicken Enchiladas are creamy, comforting, and perfect for any night of the week.

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