I remember the first time I made Sour Cream Chicken Enchiladas for my family. The kitchen was filled with a warm, inviting aroma that transported me back to my childhood. My abuela would often whip up a batch of her special enchiladas for family gatherings, and now, following her footsteps brings me so much joy. There’s something incredibly heartwarming about gathering around a table, sharing love and laughter, and, of course, delicious food. These enchiladas are creamy, cheesy, and oh-so-satisfying, and I’m here to share the magic of this dish with you!
Total time: 45 minutes
Difficulty: Easy
Preparation time: 15 minutes
Cooking time: 25 minutes
Cost: Approximately $15
Servings: 6
Course: Main Dish
Cuisine: Mexican
Calories: 300 per serving
H3 Ingredients for preparing Sour Cream Chicken Enchiladas:
- 2 cups cooked chicken, shredded: This is the star of our dish, adding protein and flavor. Feel free to use leftover rotisserie chicken for extra convenience!
- 1 cup sour cream: This brings a creamy richness that makes every bite indulgent.
- 1 can (4 oz) diced green chiles: A hint of spice and flavor without overwhelming the dish, these green chiles are a must!
- 1 cup Monterey Jack cheese, shredded: Melty and mild, it creates that gooey, cheesy layer we love.
- 1 cup cheddar cheese, shredded: Adds a fantastic sharpness to balance the flavors.
- 8 flour tortillas: Soft and pliable, they hold everything together beautifully.
- 1 cup enchilada sauce: This will soak into the tortillas and create a delicious, savory base.
- Salt and pepper to taste: Essential for rounding out the flavors.
- Chopped cilantro for garnish (optional): A fresh touch that adds color and brightness to your dish.
Personal note: If you want to take these enchiladas to the next level, try adding some black olives or corn to the filling for extra flavor and texture!
H3 Steps to prepare Sour Cream Chicken Enchiladas:
H3 Prepare the Oven
- Preheat the oven to 375°F (190°C). This step is crucial, as a properly heated oven ensures your enchiladas will bake evenly and come out deliciously bubbly.
H3 Mix the Filling
2. In a bowl, mix the shredded chicken, sour cream, diced green chiles, Monterey Jack cheese, and half of the cheddar cheese. This creamy filling is the heart of the dish, so make sure everything is combined well.
3. Season with salt and pepper to taste, making sure that every bite will be flavorful.
H3 Assemble the Enchiladas
4. Spoon the mixture into the center of each tortilla and roll them up, tucking in the ends as you go. It’s like wrapping a little present for your taste buds!
5. Place the rolled tortillas seam side down in a greased baking dish. Don’t rush this step; snugly placing them will help everything stay together during baking.
H3 Add the Sauce
6. Pour enchilada sauce over the top. Don’t be shy—cover those enchiladas well! Then sprinkle with the remaining cheddar cheese for that gorgeous, golden crust.
H3 Bake to Perfection
7. Bake for 20-25 minutes or until the cheese is bubbly and golden. The anticipation during this time is delicious!
H2 Why I love making this dish:
These Sour Cream Chicken Enchiladas are more than just food—they are a way to bring family together. I love the way they warm hearts and remind us of our roots. Every bite is a comfort, evoking memories of laughter and joy shared over a home-cooked meal.
H2 What you’ll need:
- Baking dish
- Mixing bowls
- Measuring cups
- Wooden spoon or spatula
H2 Step-by-step guide to preparing Sour Cream Chicken Enchiladas:
- First, preheat the oven to 375°F (190°C). Trust me, this is key to achieving that deliciously bubbly cheese.
- Next, mix the shredded chicken, sour cream, diced green chiles, Monterey Jack cheese, and half of the cheddar cheese in a bowl.
- Season the mixture with salt and pepper to enhance the flavors.
- Then, take a tortilla and spoon some of the chicken mixture in the center, rolling it up with love.
- Place the rolled tortillas seam side down in a greased baking dish.
- Pour enchilada sauce over the top and sprinkle the remaining cheddar cheese on.
- Bake for 20-25 minutes until bubbly and golden.
H3 Tips for the best results:
- Consider using a mix of cheeses for an extra flavorful twist!
- If you like a bit of heat, try adding jalapeños to the filling.
H3 Serving suggestions:
These enchiladas pair beautifully with a side of Mexican rice or refried beans. A fresh salad with avocado and lime dressing also complements the richness of the dish perfectly.
H3 What to pair Sour Cream Chicken Enchiladas with:
I love serving these enchiladas with a dollop of guacamole or sour cream on the side—add that extra creamy goodness!
H3 What to do with leftovers:
Any leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, simply pop them in the oven at 350°F until warmed through; this will keep the tortilla tender.
H2 FAQ Frequently Asked Questions:
- Can I use corn tortillas instead of flour? Absolutely! Corn tortillas are traditional and will add a nice flavor. Just warm them in a skillet first to make them pliable.
- Can I freeze the enchiladas? Yes, you can either freeze the unbaked enchiladas or the leftovers. Just cover them tightly before freezing.
- What can I substitute for sour cream? Greek yogurt can work as a healthier alternative, giving you a similar texture and tang.
H2 Conclusion:
I hope you find as much joy in making these Sour Cream Chicken Enchiladas as I do. They are simple to prepare, packed with flavor, and perfect for any family gathering or cozy dinner. Trust me, once you take that first bite, you’ll understand why these enchiladas hold a special place in my heart. Embrace the love that comes from cooking, and let’s get started on this delicious adventure!
Sour Cream Chicken Enchiladas
Ingredients
For the filling
- 2 cups cooked chicken, shredded Feel free to use leftover rotisserie chicken for extra convenience!
- 1 cup sour cream Brings creamy richness.
- 1 can (4 oz) diced green chiles Adds a hint of spice and flavor.
- 1 cup Monterey Jack cheese, shredded Creates that gooey, cheesy layer.
- 1 cup cheddar cheese, shredded Adds sharpness to balance the flavors.
- 8 pieces flour tortillas Soft and pliable for easy rolling.
- 1 cup enchilada sauce Soaks into the tortillas for a savory base.
- to taste salt and pepper Essential for rounding out the flavors.
- for garnish Chopped cilantro Adds color and brightness.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shredded chicken, sour cream, diced green chiles, Monterey Jack cheese, and half of the cheddar cheese until well combined.
- Season with salt and pepper to taste.
- Spoon the mixture into the center of each tortilla and roll them up, tucking in the ends.
- Place the rolled tortillas seam side down in a greased baking dish.
- Pour enchilada sauce over the top and sprinkle with the remaining cheddar cheese.
Baking
- Bake for 20-25 minutes or until the cheese is bubbly and golden.