There’s nothing quite like the comforting embrace of homemade Chicken Enchiladas with Sour Cream Sauce. Just the thought of these cheesy, chicken-filled delights bubbling in the oven brings a smile to my face. It reminds me of cozy nights spent gathered around the dinner table, sharing stories and laughter with loved ones. When I first learned to make this recipe, it was out of a desire to escape the blandness of takeout meals, and little did I know it would become a family favorite.
Imagine the rich, savory aroma wafting through your kitchen as you prepare these enchiladas, each bite bursting with flavor—from the tender chicken to the zesty green chiles and creamy sauce. Not only is this dish a feast for the senses, but it also comes together seamlessly, making it perfect for weeknight dinners or festive gatherings.
Whether you’re an experienced chef or a weekend warrior looking to elevate your cooking game, this recipe promises to delight and satisfy. Grab your apron, and let’s dive into creating a meal that’s sure to impress everyone around your table!
Why choose Chicken Enchiladas with Sour Cream Sauce?
Comforting, familiar flavors: These enchiladas blend tender chicken and creamy sauce, providing that comforting taste we all crave.
Quick and easy: With just an hour of total time, this recipe delivers a flavorful meal without the fuss.
Crowd-pleaser: Perfect for family dinners or friendly gatherings, everyone will be clamoring for seconds!
Customization friendly: Feel free to swap in your favorite veggies or proteins for a personal twist.
Gooey, cheesy goodness: A generous layer of cheese makes every bite irresistibly satisfying.
Enjoy the delightful experience of making this dish and watch as it transforms your dinner table into a fiesta of flavor!
Chicken Enchiladas with Sour Cream Sauce Ingredients
For the Filling
- Unsalted butter – adds rich flavor while sautéing the onions.
- Medium onion (chopped) – brings sweetness and depth to the filling.
- Garlic (minced) – enhances the aroma and flavor of the enchiladas.
- Green chiles (1 4 oz can, not drained) – adds a zesty kick to the filling.
- Ground cumin – infuses warm, earthy notes that round out the flavor.
- Chili powder – provides a mild heat that complements the dish perfectly.
- Kosher salt – essential for enhancing all the flavors in the filling.
- Black pepper – adds a touch of spice and warmth.
- Cooked chicken (2 cups, shredded or chopped) – the star protein; feel free to use leftover rotisserie chicken!
- Colby Jack cheese (1 cup, grated) – melts beautifully, creating that gooey cheese effect we love.
For the Sauce
- Unsalted butter (3 tablespoons) – forms the base of the creamy sauce.
- All-purpose flour (3 tablespoons) – thickens the sauce for a silky texture.
- Chicken broth (2 cups, warmed) – adds depth and richness to the sauce.
- Sour cream (1 cup) – brings a creamy richness that pairs perfectly with the enchiladas.
- Green chiles (another 1 4 oz can, not drained) – enhances the flavor with more zest in the sauce.
- Onion powder – a convenient way to add more onion flavor.
- Garlic powder – intensifies the garlic flavor in the sauce.
- Kosher salt (½ teaspoon) – balances everything beautifully.
- Black pepper (½ teaspoon) – adds a bit more spice to the mix.
For Assembly
- Flour tortillas (8 – 10, fajita size) – the perfect wrap for all that delicious filling.
- Colby Jack cheese (1½ cups, shredded) – sprinkle on top for that cheesy finish!
- Cilantro (2 tablespoons, fresh, chopped) – a fresh garnish that brightens up the dish.
These Chicken Enchiladas with Sour Cream Sauce are sure to become a treasured recipe in your home! Enjoy every delicious bite.
How to Make Chicken Enchiladas with Sour Cream Sauce
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Preheat oven: Begin by preheating your oven to 375°F. This will ensure even cooking and a beautifully bubbly finish.
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Sauté onions: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions, sautéing until they become soft and translucent, about 4 to 5 minutes.
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Add garlic and spices: Stir in 2 teaspoons of minced garlic and sauté for an additional 30 seconds. Following this, add the drained green chiles, cumin, chili powder, salt, and pepper. Sauté for about 1 to 2 minutes until fragrant. Mix in the cooked chicken, ensuring it’s fully coated, and then remove from heat. Stir in 1 cup of grated cheese until it’s melted and well combined.
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Make the sauce: In a separate skillet, melt 3 tablespoons of butter over medium heat. Stir in 3 tablespoons of flour and cook for 1 minute, stirring continuously.
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Whisk in broth: Gradually whisk in the warmed chicken broth, continuing to stir until the mixture is silky and free of lumps.
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Incorporate sour cream: Reduce the heat to low and add in 1 cup of sour cream, the second can of green chiles, onion powder, garlic powder, salt, and pepper. Stir until completely smooth and any lumps are eliminated. Set this sauce aside.
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Warm tortillas: To make the tortillas more pliable, wrap them in a napkin and microwave on HIGH for 30 seconds to 1 minute. This will make the assembly process easier!
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Prep the baking dish: Spoon a thin layer of the prepared sauce onto the bottom of a 9×13″ baking dish.
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Fill tortillas: Take a tortilla and place it at the end of the dish. Spoon about ¼ cup of the chicken mixture down the center. Roll it up tightly and place seam-side down in the dish. Repeat this step with the remaining tortillas.
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Top the enchiladas: Pour the remaining sauce over the rolled enchiladas, making sure they are well covered. Then, sprinkle the remaining 1½ cups of shredded cheese down the center.
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Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the enchiladas are bubbly and the cheese is lightly browned in spots. Allow them to rest for 5 to 10 minutes before serving. Garnish with fresh cilantro.
Optional: Serve with a side of guacamole for an extra creamy touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chicken Enchiladas with Sour Cream Sauce are perfect for meal prep enthusiasts! You can prepare the filling and sauce up to 3 days in advance, storing them in airtight containers in the refrigerator to maintain freshness. Simply assemble the enchiladas when you’re ready to serve, using warm tortillas to make rolling easier. If you’re short on time, you can also assemble the entire dish without baking it and refrigerate for up to 24 hours. When you’re ready, just pop the baking dish in the oven and bake for about 25 minutes until bubbly and golden. This way, you can enjoy a delicious, homemade meal with minimal effort on busy weeknights!
What to Serve with Chicken Enchiladas with Sour Cream Sauce?
There’s something magical about transforming simple ingredients into a full meal that warms the heart and brings family together.
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Refried Beans: These creamy beans add a delightful texture, pairing perfectly with the soft enchiladas for a satisfying experience.
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Spanish Rice: Fragrant with spices, this dish balances the flavors of the enchiladas and provides a colorful addition to the plate.
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Mexican Street Corn Salad: This fresh, tangy salad brings a crunchy contrast to the cheesy enchiladas, brightening each bite.
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Tortilla Chips with Salsa: A side of crispy chips and zesty salsa offers a fun appetizer while waiting for the enchiladas to bake!
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Guacamole: Creamy and rich, this dip enhances the flavors of your meal while providing a cool contrast to the warm enchiladas.
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Cilantro Lime Rice: This fragrant rice dish not only lifts the meal but also complements the zesty notes of the enchiladas beautifully.
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Margaritas: A classic drink pairing, these refreshing cocktails enhance the festive vibe and perfectly offset the warmth of the dish.
Prepare these delicious sides, and make your Chicken Enchiladas with Sour Cream Sauce the star of a joyful gathering!
How to Store and Freeze Chicken Enchiladas with Sour Cream Sauce
Fridge: Store leftover enchiladas in an airtight container for up to 3 days. Ensure they are fully covered with sauce to maintain moisture.
Freezer: For longer storage, wrap each enchilada in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
Reheating: To reheat, thaw overnight in the fridge, then warm in the oven at 350°F for about 20 minutes until heated through. Enjoy your flavorful Chicken Enchiladas with Sour Cream Sauce once again!
Serving Suggestions: Garnish with fresh cilantro or a dollop of sour cream for added freshness when serving leftovers.
Chicken Enchiladas with Sour Cream Sauce Variations
Feel free to get creative and customize these enchiladas to suit your tastes!
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Spicy Kick: Add diced jalapeños to the filling for an extra layer of heat that will tantalize your taste buds.
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Vegetarian Delight: Swap the chicken for black beans or sautéed zucchini for a delicious meat-free version bursting with flavor. A mix of colorful veggies can really elevate the dish!
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Cheesy Twist: Experiment with different cheeses like Monterey Jack or pepper jack for a unique flavor twist that adds creaminess and excitement.
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Herb-Infused: Mix in fresh herbs like oregano or thyme in the chicken filling to infuse a fragrant and inviting aroma that will make your kitchen smell heavenly.
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Creamy Avocado: Top the enchiladas with sliced avocado before serving for a fresh and creamy contrast to the warm cheesy goodness underneath.
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Cilantro Lime: Add a splash of fresh lime juice to the filling and garnish with extra cilantro for a burst of freshness that dances on your palate.
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Saucy Variations: Consider using a different sauce, like a creamy green enchilada sauce or salsa verde, to change up the flavor profile and add unique depth.
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Protein Boost: Incorporate cooked shrimp or ground turkey for a different protein option that pairs beautifully with the creamy sauce.
These variations keep the essence of Chicken Enchiladas with Sour Cream Sauce while allowing you to tailor each bite to your liking!
Expert Tips for Chicken Enchiladas with Sour Cream Sauce
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Use Fresh Ingredients: Whenever possible, use fresh onions and garlic for deeper flavor. Dried spices can quickly lose their potency; fresh is always best!
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Don’t Overfill Tortillas: Filling them to the brim may cause spills during rolling. Keep it at around ¼ cup for the perfect balance in each enchilada.
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Easy Sauce Prep: Whisk the chicken broth slowly into the flour to avoid lumps. A well-mixed sauce is crucial for that creamy goodness in your Chicken Enchiladas with Sour Cream Sauce.
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Cooked Chicken Options: Leftover rotisserie chicken or even canned chicken can save time. Just make sure to shred it finely so it mixes well with the other ingredients.
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Rest Before Serving: Let your enchiladas rest after baking for about 5 to 10 minutes. This lets the layers settle and makes for easier serving without falling apart.
Chicken Enchiladas with Sour Cream Sauce Recipe FAQs
How do I choose ripe ingredients for my Chicken Enchiladas with Sour Cream Sauce?
Absolutely! For the best flavor, select ripe onions that are firm and unblemished—soft spots indicate spoilage. When picking green chiles, look for those that are vibrant in color and free from dark spots. Fresh garlic should feel firm and dry to the touch.
What’s the best way to store leftover Chicken Enchiladas with Sour Cream Sauce?
You can store your leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Be sure they’re fully covered with sauce to retain moisture. If you want to enjoy them longer, consider freezing!
Can I freeze the Chicken Enchiladas with Sour Cream Sauce?
Certainly! To freeze, wrap each enchilada in plastic wrap and place them in a freezer-safe bag. They can keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight and reheat them at 350°F for about 20 minutes.
What should I do if my sauce isn’t thick enough?
Very common! If your sauce is too thin, you can create a slurry by mixing a tablespoon of flour or cornstarch with a little cold water, then whisk it into your sauce while it’s simmering. Continue cooking until it thickens to your desired consistency.
Are there any dietary considerations I should keep in mind for this recipe?
Absolutely! If you or your guests have allergies, be mindful of gluten in the tortillas and the dairy in the cheese and sour cream. You can easily swap flour tortillas for corn tortillas for a gluten-free option. For a dairy-free version, consider using coconut cream and a dairy-free cheese alternative.
How can I prevent my tortillas from cracking when rolling?
Great question! Warm your tortillas in the microwave for about 30 seconds wrapped in a napkin. This will make them pliable and less likely to crack. Also, don’t overfill the tortillas; about ¼ cup of filling per tortilla should do the trick.
Irresistibly Creamy Chicken Enchiladas with Sour Cream Sauce
Ingredients
Equipment
Method
- Preheat your oven to 375°F.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions, sautéing until soft and translucent, about 4 to 5 minutes.
- Stir in the minced garlic and sauté for an additional 30 seconds. Then add the drained green chiles, cumin, chili powder, salt, and pepper. Sauté for 1 to 2 minutes until fragrant. Mix in the cooked chicken and stir until fully coated, then remove from heat. Stir in 1 cup of grated cheese until melted.
- In a separate skillet, melt 3 tablespoons of butter over medium heat. Stir in 3 tablespoons of flour and cook for 1 minute, stirring continuously.
- Gradually whisk in the warmed chicken broth, stirring until silky and free of lumps.
- Reduce heat to low, add in 1 cup of sour cream, the second can of green chiles, onion powder, garlic powder, salt, and pepper. Stir until smooth.
- To make the tortillas more pliable, wrap them in a napkin and microwave on HIGH for 30 seconds to 1 minute.
- Spoon a thin layer of sauce onto the bottom of a 9x13 baking dish.
- Take a tortilla, spoon about ¼ cup of the chicken mixture down the center, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.
- Pour the remaining sauce over the enchiladas and sprinkle 1½ cups of shredded cheese down the center.
- Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until bubbly and cheese is lightly browned. Allow to rest for 5 to 10 minutes before serving. Garnish with fresh cilantro.