Description
Simple Sour Cream Chicken Enchiladas are a flavorful, creamy, and cheesy Mexican-inspired main course, perfect for a quick weeknight dinner. Tender chicken, sautéed onions, and aromatic spices are wrapped in soft flour tortillas, smothered with a rich sour cream and green chile sauce, and topped with melted cheddar cheese for a comforting, crowd-pleasing meal.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 tablespoons garlic, minced
- 1 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1 lb chicken breast, diced
- 6 flour tortillas, softened
- 1 1/2 cups cheddar cheese, grated (divided)
Sour Cream Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 cup sour cream
- 4 ounces diced green chiles
- Salt and pepper, to taste
Optional
- Chopped fresh cilantro, for garnish
Instructions
- Preheat the Oven – Preheat oven to 400 degrees F. Spray a 9×13 baking dish with cooking spray and set aside.
- Cook the Filling – Heat the vegetable oil over medium heat in a large skillet. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, ground cumin, and ground coriander, cooking for 30 seconds until fragrant. Add the diced chicken breast and cook until no longer pink and fully cooked through, about 6-8 minutes. Remove from heat and set aside.
- Make the Sauce – In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to create a roux, stirring and cooking until bubbly, about 1 minute. Gradually whisk in the chicken stock, ensuring no lumps form. Bring the mixture to a boil, whisking frequently. Once thickened, remove from heat and stir in the sour cream and diced green chiles. Season with salt and pepper to taste.
- Assemble the Enchiladas – Spread a thin layer of prepared sauce on the bottom of the baking dish. Lay out the flour tortillas and add one tablespoon of grated cheddar cheese and a portion of the cooked chicken mixture to each tortilla. Roll each tortilla up tightly and place them seam-side down in the baking dish.
- Add the Toppings – Pour the remaining sauce evenly over the assembled enchiladas. Sprinkle the rest of the grated cheddar cheese on top.
- Bake – Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and the sauce is bubbling at the edges. Remove from oven and let cool for 5 minutes.
- Serve – If desired, sprinkle with freshly chopped cilantro just before serving. Enjoy your creamy chicken enchiladas!
Notes
- Substitute pre-cooked shredded chicken or rotisserie chicken for raw chicken to shorten cooking time.
- For a spicier dish, add a pinch of crushed red pepper flakes or cayenne pepper with the chicken, or a bit of chili powder into the sauce.
- Add a can of black beans to the filling for extra protein and texture.
- For an even richer sauce, mix in a bit of cheese with the chilies.
- Recipe is easily doubled or tripled and tastes even better after chilling in the fridge for a day.
- Store leftovers in a covered container in the fridge for up to 4 days. Reheat until piping hot.
- Enchiladas can be frozen before or after baking. Cover tightly and wrap with foil and plastic wrap before freezing.
Nutrition
- Serving Size: 1 enchilada
- Calories: 375
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 78 mg
