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
Scale
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.
