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Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas
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These easy Sour Cream Chicken Enchiladas are creamy, comforting, and packed with flavor. Featuring tender shredded chicken wrapped in soft tortillas and smothered in a luscious sour cream and enchilada sauce, this dish is perfect for family meals or casual gatherings. Quick to prepare with simple ingredients, it offers a special yet satisfying dinner option with a creamy texture and mild spice.

Ingredients

Scale

Chicken Filling

  • 2 cups cooked shredded chicken (breasts or rotisserie)
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup diced green chilies or jalapeños (optional)
  • 1/3 cup sour cream
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or a mix)

Sauce

  • 1 cup sour cream
  • 1 cup mild enchilada sauce

Assembly

  • 8 flour or corn tortillas (gluten-free if needed)
  • 1 cup shredded cheese for topping
  • Fresh cilantro, chopped (for garnish)

Optional Garnishes

  • Sliced avocado
  • Diced tomatoes
  • Extra sour cream

Instructions

  1. Prepare the chicken filling: Shred cooked chicken breasts or rotisserie chicken. In a skillet over medium heat, sauté finely chopped onions and minced garlic until translucent. Add diced green chilies or jalapeños if desired for extra heat. Combine this mixture with the shredded chicken, sour cream, and shredded cheese, stirring until well incorporated.
  2. Make the creamy sauce: In a bowl, whisk together sour cream and enchilada sauce until the mixture is smooth and evenly blended. This sauce will coat the tortillas and give the dish its signature creamy texture.
  3. Assemble the enchiladas: Warm the tortillas to make them pliable and easy to roll. Spoon the chicken filling onto each tortilla, roll tightly, and place seam-side down in a baking dish. Pour the prepared sour cream and enchilada sauce evenly over the rolled tortillas, then sprinkle additional shredded cheese on top.
  4. Bake until bubbly: Preheat oven to 375°F (190°C). Bake the assembled enchiladas for 20 to 25 minutes until the cheese is melted, bubbling, and golden around the edges. Let the dish rest for a few minutes before slicing and serving to allow easier handling.

Notes

  • Shred chicken evenly to keep filling cohesive and distribute flavor well.
  • Warm tortillas before rolling to prevent cracking and improve flexibility.
  • Don’t overfill the tortillas; use enough filling for tight rolls without tearing.
  • Mix sour cream and enchilada sauce thoroughly to avoid separation during baking.
  • Cover with foil while baking if you want to prevent the cheese topping from burning.

Nutrition

Keywords: sour cream chicken enchiladas, creamy enchiladas, easy chicken enchiladas, Mexican comfort food, weeknight dinner

Find it online: https://ninagourmet.com/sour-cream-chicken-enchiladas/