Description
This Simple Sour Cream Chicken Enchiladas recipe features tender chicken cooked with aromatic spices, wrapped in soft flour tortillas, and smothered in a creamy, tangy sour cream sauce with green chiles and cheddar cheese. Baked to bubbly perfection, these enchiladas deliver a comforting and flavorful Mexican-inspired dish perfect for a satisfying family meal.
Ingredients
Scale
Filling Ingredients
- 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
Enchiladas
- 6 flour tortillas, softened
- 1 1/2 cups cheddar cheese, grated (divided)
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 degrees Fahrenheit (204 degrees Celsius). Lightly spray a 9×13 inch baking dish with cooking spray and set it aside, preparing for the enchiladas assembly.
- Cook the Filling: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 to 4 minutes. Stir in the minced garlic, ground cumin, and ground coriander, cooking for 30 seconds until fragrant. Add the diced chicken breast and cook, stirring occasionally, until the chicken is fully cooked and no longer pink, about 6 to 8 minutes. Remove the skillet from heat and set the cooked chicken mixture aside.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour to create a roux and cook it until bubbly, approximately 1 minute. Gradually whisk in the chicken stock slowly, ensuring a smooth mixture without lumps. Bring the sauce to a boil while whisking frequently until it thickens. Remove from heat and stir in the sour cream and diced green chiles. Season the sauce with salt and pepper according to taste.
- Assemble the Enchiladas: Spread a thin layer of the prepared sauce evenly on the bottom of the prepared baking dish. Lay the softened flour tortillas flat on a surface. Add about one tablespoon of grated cheddar cheese and a portion of the cooked chicken mixture to each tortilla. Roll each tortilla 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 rolled enchiladas. Sprinkle the rest of the grated cheddar cheese on top to cover.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly, and the sauce is sizzling at the edges. Once done, remove the dish from the oven and let it cool for 5 minutes.
- Serve: Garnish the enchiladas with freshly chopped cilantro if desired. Serve warm and enjoy this creamy, flavorful chicken enchilada dish.
Notes
- Softening the flour tortillas before assembling ensures they do not crack when rolled.
- For extra heat, add chopped jalapeños to the chicken filling or use hot green chiles in the sauce.
- You can substitute chicken stock with vegetable stock to make the dish slightly lighter.
- This recipe can be prepared a day ahead; assemble and refrigerate, then bake when ready.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
