Simple Sour Cream Chicken Enchiladas Recipe

This irresistible Sour Cream Chicken Enchiladas recipe transforms ordinary ingredients into a comforting, flavor-packed meal that’s ready in just 35 minutes. Tender chicken wrapped in soft tortillas, smothered in a creamy, tangy sauce and topped with melted cheese – it’s the ultimate weeknight dinner that delivers restaurant-quality taste with minimal effort!

Why You’ll Love This Recipe

• Quick and Satisfying: From start to finish in just 35 minutes, making it perfect for busy weeknights when you want something substantial without spending hours in the kitchen.
• Crowd-Pleaser: The combination of savory chicken, creamy sauce, and melted cheese appeals to even picky eaters. It’s one of those dishes that everyone at the table gets excited about.
• Versatile: Easily customizable based on what you have on hand or your family’s preferences. Want it spicier? More garlicky? Loaded with beans? This recipe adapts beautifully.
• Make-Ahead Friendly: These enchiladas actually taste even better the next day, making them perfect for meal prep or when you need to prepare dinner in advance.

this Recipe

Ingredients You’ll Need

• Vegetable oil: The foundation for sautéing your aromatics, bringing out their best flavors without overpowering the dish.
• Onion: Provides a sweet, aromatic base that builds depth of flavor in the filling.
• Garlic: A must-have flavor enhancer that pairs beautifully with the Mexican-inspired spices.
• Cumin and coriander: These warm spices are the backbone of authentic enchilada flavor – don’t skimp here!
• Chicken breast: The star protein that soaks up all the delicious spices. Diced small for quicker cooking and better distribution throughout the enchiladas.
• Flour tortillas: They hold up well to the sauce and provide a soft, pliable wrapper for the filling. Make sure to soften them slightly for easy rolling.
• Cheddar cheese: Brings that irresistible melty goodness both inside and on top of the enchiladas. Use freshly grated for best melting results.
• Butter and flour: The dynamic duo that creates the roux, the thickening base for your sauce.
• Chicken stock: Adds depth and savory notes to the sauce while keeping it lighter than using all cream.
• Sour cream: The secret weapon that transforms an ordinary sauce into something luxurious and tangy.
• Green chiles: Provide a mild heat and authentic Southwestern flavor without overwhelming spiciness.
• Cilantro: An optional but recommended fresh finish that brightens the whole dish.

Variations

This recipe is wonderfully adaptable. Here are some delicious ways to make it your own:

• Protein Swap: Use shredded rotisserie chicken, leftover turkey, or even browned ground beef instead of cooking raw chicken.
• Bean Boost: Add a can of drained and rinsed black beans or pinto beans to the filling for extra protein and fiber.
• Veggie Power: Mix in sautéed bell peppers, corn, or spinach to add more nutrition and color.
• Heat Level: Adjust the spice by adding jalapeños, a dash of hot sauce, or cayenne pepper to either the filling or the sauce.
• Cheese Options: Experiment with different cheeses like Monterey Jack, pepper jack for heat, or a Mexican cheese blend.
• Corn Tortillas: For a more traditional approach, use corn tortillas instead of flour (just be sure to warm them properly so they don’t crack).

How to Make Simple Sour Cream Chicken Enchiladas

Step 1: Prepare Your Oven and Baking Dish

Preheat your oven to 400°F and spray a 9×13 baking dish with cooking spray. This temperature creates that perfect bubbly, golden-brown top we’re aiming for.

Step 2: Cook the Filling

Heat vegetable oil in a large skillet over medium heat and add your chopped onion. Cook until it becomes translucent and soft, about 3-4 minutes. Add the minced garlic, cumin, and coriander, then cook for just 30 seconds – this blooms the spices without burning the garlic. Add your diced chicken and cook until no longer pink, about 5-7 minutes. The chicken should be fully cooked but still juicy.

Step 3: Create the Sauce

In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a smooth paste (roux), and cook for about a minute until it’s bubbly and slightly golden. Gradually whisk in the chicken stock to prevent lumps, bringing the mixture to a gentle boil while whisking frequently. Once thickened, remove from heat and stir in the sour cream and green chilies. Season with salt and pepper to taste.

Step 4: Assemble the Enchiladas

Spread a thin layer of sauce on the bottom of your prepared baking dish. Place a tablespoon of cheese down the center of each tortilla, followed by a portion of the chicken filling. Roll each tortilla tightly and place seam-side down in the baking dish. Pour the remaining sauce evenly over the enchiladas, making sure to cover them completely. Sprinkle the remaining cheese on top.

Step 5: Bake to Perfection

Bake in your preheated oven for 20 minutes, until the cheese is completely melted and the sauce around the edges is bubbling. Let the enchiladas rest for 5 minutes after removing from the oven – this helps the sauce set and makes serving easier. If using cilantro, sprinkle it over the top just before serving.

Pro Tips for Making the Recipe

• Warm Your Tortillas: Briefly warm your flour tortillas before rolling to make them more pliable and prevent cracking. You can microwave them between damp paper towels for 30 seconds, or heat each one quickly in a dry skillet.
• Don’t Skimp on Sauce: Make sure your enchiladas are well-covered with sauce before baking. This prevents the tortillas from drying out and creates that irresistible creamy finish.
• Let It Rest: Allow the enchiladas to cool for about 5 minutes before serving. This helps the sauce thicken slightly and makes the enchiladas easier to remove from the pan.
• Cheese Strategy: Reserve about ⅓ of your shredded cheese for the inside of the enchiladas and use the remaining ⅔ on top for that perfect golden, bubbly crust.
• Spice Control: Taste and adjust seasoning in your sauce before pouring it over the enchiladas. This is your last chance to perfect the flavor!

How to Serve

These enchiladas make a fantastic centerpiece for a Mexican-inspired meal. Here’s how to build the perfect plate:

Main Dish Serving

Serve 1-2 enchiladas per person, garnished with a dollop of extra sour cream, fresh cilantro, and perhaps some sliced avocado or guacamole on the side.

Side Dish Pairings

Complete your meal with classic Mexican rice, refried or black beans, a simple green salad with lime vinaigrette, or corn with butter and chili powder.

Topping Options

Set out bowls of additional toppings like diced tomatoes, sliced jalapeños, chopped green onions, lime wedges, and hot sauce so everyone can customize their plate.

Make Ahead and Storage

Storing Leftovers

Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. The flavors actually continue to develop, making them even more delicious the next day!

Freezing

These enchiladas freeze beautifully both before and after baking. To freeze before baking, assemble the enchiladas in a freezer-safe dish, cover tightly with foil, and wrap with plastic wrap. When ready to use, thaw overnight in the refrigerator and bake as directed, adding about 10 minutes to the baking time.

To freeze after baking, allow the enchiladas to cool completely, then wrap well and freeze for up to 3 months.

Reheating

For refrigerated leftovers, reheat in a 350°F oven for about 15-20 minutes until heated through. You can also microwave individual portions, covered with a damp paper towel, for 2-3 minutes or until piping hot.

For best results when reheating, add a few tablespoons of chicken broth to the dish before reheating to keep the enchiladas moist.

FAQs

Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas provide a more authentic flavor, but they need proper handling. Quickly fry each tortilla in a little oil to soften it before filling, or wrap a stack in damp paper towels and microwave for 30-45 seconds until pliable. They’re smaller than flour tortillas, so you’ll likely need more of them.

How can I make these enchiladas ahead of time?
You have two great options: either assemble everything but don’t add the sauce and cheese on top, then cover and refrigerate for up to 24 hours. When ready to bake, add the sauce and cheese and increase baking time by about 10 minutes. Alternatively, fully assemble and cover with plastic wrap and foil, then refrigerate. Remove the plastic wrap before baking.

My sauce seems too thick. What should I do?
If your sauce is too thick, gradually whisk in additional chicken stock, a tablespoon at a time, until you reach your desired consistency. Remember that it will thicken slightly as it bakes, so aim for a sauce that coats the back of a spoon but still pours easily.

Can I make this dish vegetarian?
Definitely! Replace the chicken with a mixture of black beans, pinto beans, and sautéed vegetables like zucchini, bell peppers, and corn. Use vegetable broth instead of chicken stock. The creamy sauce works beautifully with these substitutions for a satisfying vegetarian meal.

Final Thoughts

These Simple Sour Cream Chicken Enchiladas are the perfect blend of comfort food and weeknight convenience. The creamy, tangy sauce takes ordinary enchiladas to a whole new level, while the straightforward preparation means you don’t need to be a chef to create restaurant-worthy Mexican food at home. Whether you’re feeding a hungry family or meal prepping for the week ahead, this recipe delivers big flavor with minimal fuss. Give it a try tonight – I guarantee it’ll earn a permanent spot in your dinner rotation!

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