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Why make this recipe
Sour Cream Chicken Enchiladas are a delicious and comforting dish that combines creamy flavors with tender chicken. This recipe is perfect for family dinners or when you’re hosting friends. The layers of cheese and sauce make it a crowd-pleaser, while the ease of preparation ensures that you can whip it up quickly. Plus, this dish is versatile and can be adapted to suit your tastes.
How to make Sour Cream Chicken Enchiladas
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 can (4 oz) green chiles, diced
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 8 small flour tortillas
- 1 cup enchilada sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Directions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine cooked chicken, sour cream, green chiles, Monterey Jack cheese, garlic powder, onion powder, salt, and pepper.
- Spread a little enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with cheddar cheese.
- Bake for 25-30 minutes, until the cheese is bubbly and golden.
- Serve hot, garnished with cilantro if desired.
How to serve Sour Cream Chicken Enchiladas
Serve Sour Cream Chicken Enchiladas hot out of the oven. You can top them with extra cheese, sour cream, or avocado. Pair them with a side of rice, beans, or a fresh salad for a complete meal.
How to store Sour Cream Chicken Enchiladas
To store leftovers, let the enchiladas cool completely. Then, place them in an airtight container in the refrigerator. They will last for about 3-4 days. You can also freeze them for longer storage; just make sure to wrap them tightly in plastic wrap and aluminum foil.
Tips to make Sour Cream Chicken Enchiladas
- Use rotisserie chicken for quick preparation.
- Feel free to add vegetables like spinach or bell peppers to the filling.
- For extra flavor, consider adding spices like cumin or chili powder.
Variation
For a healthier twist, you can use whole wheat tortillas instead of regular flour tortillas. You can also substitute Greek yogurt for sour cream to boost the protein content.
FAQs
Can I use other types of cheese?
Yes! You can use any cheese you prefer, such as pepper jack for some heat or mozzarella for a milder flavor.
Can I make these enchiladas ahead of time?
Absolutely! You can prepare the enchiladas a day in advance. Just cover them and store them in the fridge. Bake them just before serving.
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What if I don’t have green chiles?
You can skip the green chiles or use diced jalapeños for a spicier kick. You can also use canned diced tomatoes with green chilies.
Sour Cream Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
- 1 cup sour cream Greek yogurt can be substituted for a healthier option.
- 1 can green chiles, diced (4 oz) Can be skipped or replaced with diced jalapeños.
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 8 small flour tortillas Whole wheat tortillas can be used for a healthier version.
- 1 cup enchilada sauce
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine cooked chicken, sour cream, green chiles, Monterey Jack cheese, garlic powder, onion powder, salt, and pepper.
- Spread a little enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with cheddar cheese.
Baking
- Bake for 25-30 minutes, until the cheese is bubbly and golden.
Serving
- Serve hot, garnished with cilantro if desired.