If you are craving a comforting dish that brings creamy, cheesy goodness with a mild spicy kick, look no further than this Simple Sour Cream Chicken Enchiladas Recipe. This dish perfectly marries tender chicken, tangy sour cream sauce, and melted cheddar cheese wrapped in soft flour tortillas. It’s a crowd-pleaser that feels like a warm hug on a plate — easy enough for a weeknight meal but special enough to impress family and friends. Once you discover this delightful recipe, it just might become your go-to for Mexican-inspired dinners.
Ingredients You’ll Need
This Simple Sour Cream Chicken Enchiladas Recipe relies on straightforward, pantry-friendly ingredients that come together beautifully. Each element plays a crucial role, from the warming spices infusing the chicken to the luscious sour cream sauce that coats every bite.
- Vegetable oil: Helps soften the onions and cook the chicken evenly without sticking.
- Onion, chopped: Adds sweetness and a subtle crunch that balances the creamy sauce.
- Garlic, minced: Infuses the filling with aromatic depth that elevates the whole dish.
- Ground cumin: Provides earthiness and warmth, a classic flavor in Mexican cuisine.
- Ground coriander: Lends a slightly citrusy undertone that brightens the filling.
- Chicken breast, diced: The hearty protein base that soaks up all the spices and sauce.
- Flour tortillas: Soft and pliable, perfect for rolling and soaking up the delicious filling.
- Cheddar cheese, grated: Divided for mixing inside and topping, it melts into gooey perfection.
- Butter: Combines with flour to create a smooth roux, essential for thickening the sauce.
- All-purpose flour: Helps build the creamy structure of the sauce when whisked with butter.
- Chicken stock: Adds savory depth and moisture to the sauce without overpowering.
- Sour cream: The star ingredient that gives the sauce its signature tang and creaminess.
- Diced green chiles: Deliver a gentle spice and vibrant flavor to enliven the sauce.
- Salt and pepper: Season to taste, enhancing all the layers of flavor.
- Fresh cilantro, chopped: Adds a fresh, herbal finish when sprinkled on top before serving.
How to Make Simple Sour Cream Chicken Enchiladas Recipe
Step 1: Preheat the Oven
Begin by preheating your oven to 400 degrees F. This heat level is perfect for melting cheese and warming the enchiladas through without drying them out. Don’t forget to lightly spray your 9×13 baking dish to ensure the enchiladas slide out easily once cooked.
Step 2: Cook the Filling
Heat vegetable oil over medium heat in a large skillet until shimmering. Add the chopped onion and let it soften until translucent and tender, about 3-4 minutes. Next, stir in the minced garlic, ground cumin, and ground coriander, cooking just until their fragrances bloom. Toss in the diced chicken breast and sauté until fully cooked and no longer pink, which takes roughly 6-8 minutes. This step develops the rich flavors that are crucial to the filling’s deliciousness.
Step 3: Make the Sauce
In a separate saucepan, melt butter over medium heat, then whisk in the flour to create a smooth roux. Cook for about a minute until bubbly to remove the raw flour taste. Slowly pour in the chicken stock while whisking to prevent lumps, bringing the mixture to a boil until it thickens beautifully. Remove from heat, then stir in the sour cream and diced green chiles. Season with salt and pepper to round out the flavors. This creamy sauce is the heart of this Simple Sour Cream Chicken Enchiladas Recipe.
Step 4: Assemble the Enchiladas
Spread a thin layer of the prepared sauce on the bottom of your baking dish to keep the tortillas moist during baking. Lay out the softened flour tortillas on a flat surface. Spoon about a tablespoon of grated cheddar cheese and a portion of the chicken mixture onto each tortilla. Roll them up tightly and arrange them seam-side down in the dish for a neat presentation and to keep them intact while baking.
Step 5: Add the Toppings and Bake
Pour the remaining sauce evenly over the rolled enchiladas, ensuring each one is well coated. Sprinkle the remaining grated cheddar cheese on top for that irresistible golden crust. Place the baking dish in the oven and bake for 20 minutes until the cheese is melted and bubbling around the edges. Let the dish rest for 5 minutes after baking; this helps the flavors settle and makes serving easier.
How to Serve Simple Sour Cream Chicken Enchiladas Recipe
Garnishes
Freshly chopped cilantro is the perfect herbaceous pop to sprinkle over the warm enchiladas just before serving. It cuts through the richness of the sour cream sauce and brightens the dish visually and flavor-wise.
Side Dishes
Pair this dish with complementary sides such as a tangy Mexican street corn salad, a crisp green salad with lime vinaigrette, or simple refried beans for an authentic and hearty meal experience. Rice pilaf or black beans also work beautifully as comforting companions.
Creative Ways to Present
If you want to impress guests, try serving each enchilada individually plated with a drizzle of extra sauce and a dollop of guacamole or sour cream on top. Or pop your enchiladas under a broiler for a minute to get the cheese extra bubbly and golden before garnishing.
Make Ahead and Storage
Storing Leftovers
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making for an even tastier meal the next day.
Freezing
This Simple Sour Cream Chicken Enchiladas Recipe freezes wonderfully. Assemble the enchiladas but don’t bake them first. Wrap tightly with foil and freeze for up to 3 months. When ready, bake them straight from frozen, adding extra time to the baking process until heated through and bubbly.
Reheating
To reheat, cover the enchiladas with foil and warm in a 350-degree F oven for about 15-20 minutes or until thoroughly heated. Microwaving works well too but can cause the tortillas to get a bit softer.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a fantastic time-saver. Simply shred the cooked chicken and mix it with the softened onions and spices. It will still absorb the flavors beautifully and keep your Simple Sour Cream Chicken Enchiladas Recipe quick and easy.
Is it possible to make this recipe dairy-free?
Yes, you can substitute sour cream with a dairy-free alternative like coconut yogurt or cashew cream. Use a plant-based cheese to keep it fully dairy-free. Keep in mind the flavor and texture will vary slightly but it will still be delicious.
How spicy is this dish? Can I adjust the heat level?
This recipe uses mild diced green chiles, making it gently spiced and suitable for most palates. If you like more heat, add a pinch of cayenne pepper or use hotter chiles, and reduce them if you want it milder.
What type of cheese works best besides cheddar?
Cheddar is classic for this recipe, but Monterey Jack or a Mexican cheese blend also work wonderfully. They melt well and complement the creamy sauce without overpowering the flavors.
Can I make this recipe ahead and bake it later?
Yes, you can assemble the enchiladas, cover tightly with foil, and refrigerate for up to 24 hours before baking. This makes it perfect for preparing ahead for parties or busy weeknights.
Final Thoughts
If you’re searching for a homey, crowd-pleasing meal to add to your dinner rotation, the Simple Sour Cream Chicken Enchiladas Recipe will not disappoint. It’s creamy, comforting, and packed with flavor, yet surprisingly easy to make with everyday ingredients. I hope you enjoy making this dish as much as you will enjoy sharing it around your table.
Print
Simple Sour Cream Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Simple Sour Cream Chicken Enchiladas recipe combines tender chicken breast with a creamy, flavorful sour cream sauce and melted cheddar cheese, all wrapped in soft flour tortillas. Baked to perfection with a blend of aromatic spices and garnished with fresh cilantro, this dish offers a comforting and delicious Mexican-inspired meal that is easy to prepare and perfect for a family dinner.
Ingredients
For the Chicken Filling
- 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
For the 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
For Assembling
- 6 flour tortillas, softened
- 1 1/2 cups cheddar cheese, grated (divided)
- Chopped fresh cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit. Prepare a 9×13 inch baking dish by spraying it with cooking spray to prevent sticking, and set it aside for later use.
- Cook the Filling: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, approximately 3 to 4 minutes. Stir in the minced garlic, ground cumin, and ground coriander, cooking for an additional 30 seconds until aromatic. Add the diced chicken breast and continue cooking until the chicken is fully cooked through and no longer pink, about 6 to 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 constantly and cooking until the mixture becomes bubbly, about 1 minute. Gradually whisk in the chicken stock, ensuring the sauce is smooth and free of lumps. Bring the mixture to a boil while whisking frequently. Once thickened, remove from heat and stir in the sour cream and diced green chiles. Season the sauce with salt and pepper to taste.
- Assemble the Enchiladas: Spread a thin layer of the prepared sauce on the bottom of the baking dish. Lay out the softened flour tortillas on a flat surface. To each tortilla, add one tablespoon of grated cheddar cheese and a portion of the cooked chicken mixture. Roll up the tortillas tightly and place them seam-side down in the baking dish in a single layer.
- Add the Toppings: Pour the remaining sauce evenly over the assembled enchiladas. Sprinkle the rest of the grated cheddar cheese evenly over the top to create a cheesy topping.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes or until the cheese is melted and the sauce is bubbling around the edges. Remove the dish from the oven and let it cool for 5 minutes before serving.
- Serve: Garnish the enchiladas with freshly chopped cilantro if desired, and serve warm. Enjoy your creamy and flavorful sour cream chicken enchiladas!
Notes
- You can substitute chicken thighs for chicken breast if you prefer a juicier texture.
- For a spicier kick, add chopped jalapeños or hot sauce to the sauce mixture.
- To make this dish ahead, assemble it but hold off on baking, then refrigerate and bake when ready.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for up to 2 months.
- Use corn tortillas instead of flour for a gluten-free option, but soften them well to avoid cracking during rolling.
