Description
This Simple Sour Cream Chicken Enchiladas recipe features tender diced chicken breast cooked with warm spices, wrapped in flour tortillas, and smothered in a creamy, tangy sour cream and green chile sauce. Baked until bubbly and topped with melted cheddar cheese and fresh cilantro, this dish combines comforting textures and bold flavors for an easy, satisfying Mexican-inspired meal.
Ingredients
Scale
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
Enchilada Assembly
- 6 flour tortillas, softened
- 1 1/2 cups cheddar cheese, grated (divided)
Sour Cream 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
Garnish
- Chopped fresh cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly spray a 9×13 inch baking dish with cooking spray and set aside to prepare for the enchiladas.
- Cook the Filling: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3 to 4 minutes. Stir in the minced garlic, ground cumin, and ground coriander and cook for 30 seconds until fragrant. Add the diced chicken breast and cook until it’s fully cooked through and no longer pink, approximately 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 form a roux, stirring continuously until bubbly, about 1 minute. Gradually whisk in the chicken stock, making sure no lumps form. Bring the mixture to a boil while whisking frequently until 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 sour cream sauce on the bottom of the baking dish. Lay out the softened flour tortillas on a flat surface. Place about one tablespoon of grated cheddar cheese and a portion of the cooked chicken mixture onto each tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
- Add the Toppings: Pour the remaining sour cream sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining grated cheddar cheese evenly on top.
- Bake: Place the dish in the preheated oven and bake for 20 minutes, or until the cheese on top is melted and the sauce is bubbling around the edges. Remove the dish from the oven and let it cool for about 5 minutes before serving.
- Serve: Garnish the enchiladas with freshly chopped cilantro if desired. Serve warm and enjoy the creamy, flavorful chicken enchiladas.
Notes
- You can substitute corn tortillas if you prefer a gluten-free option, but adjust the softening process accordingly.
- For spicier enchiladas, add jalapeños or use a hotter variety of diced chiles.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- To make it lighter, use reduced-fat sour cream and cheese varieties.
- Ensure the chicken is cooked fully to avoid any food safety issues.
