If you are craving a dish that feels like a warm hug after a long day, the Sour Cream Chicken Enchiladas Recipe is exactly what you need. This dish brings together tender, flavorful chicken wrapped in soft tortillas and smothered in a rich, creamy sauce with a touch of spice. The combination of melted cheese, zesty chilies, and tangy sour cream creates a perfectly balanced flavor profile that’s both comforting and exciting. Whether you’re making a weeknight dinner or feeding a crowd, this recipe is a guaranteed crowd-pleaser that keeps everyone coming back for seconds.
Ingredients You’ll Need
Believe it or not, this recipe relies on straightforward ingredients, each thoughtfully chosen to bring out the best in this dish. From the warm spices that flirt with the chicken to the creamy sauce that ties everything together, every component plays an essential role in taste, texture, and presentation.
- 2 tbsp olive oil: Perfect for sauteing the chicken, adding a subtle fruitiness that enhances the flavor.
- 1 lb chicken breasts (boneless and skinless): The lean protein base that makes the enchiladas hearty and satisfying.
- 1 tbsp ground cumin: Adds warmth and a slightly smoky depth to the chicken, marrying the flavors beautifully.
- Salt and pepper (to taste): Essential seasoning to brighten and balance all the flavors.
- 8 flour tortillas: Soft and pliable, perfect for rolling up all the delicious fillings.
- 2 cups shredded Colby Jack cheese (divided): Melts wonderfully, giving a creamy, gooey texture and mild flavor.
- 4 tbsp butter: Key to creating the rich, velvety sauce that coats the enchiladas.
- 4 tbsp flour: Helps thicken the sauce into a luscious, smooth consistency.
- 2 cups chicken broth: Infuses the sauce with savory depth and a subtle chicken essence.
- 1 cup sour cream: The star ingredient that delivers tang, creaminess, and a luscious mouthfeel.
- Green chile or jalapenos (diced): Brings a lively kick and hints of smoky heat to brighten the dish.
How to Make Sour Cream Chicken Enchiladas Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 400 degrees. This ensures a hot and ready environment for baking your enchiladas to bubbly, golden perfection. It’s a small step but sets the stage for the whole cooking process.
Step 2: Cook the Chicken
Heat the olive oil in a saute pan over medium heat. While you wait, cut the chicken breasts into small, bite-sized pieces—perfect for rolling inside those tortillas. Season the chicken with ground cumin, salt, and pepper for a wonderful burst of flavor. Once your pan is hot, add the chicken and cook it until it’s no longer pink and beautifully golden. Cooking the chicken like this ensures each piece is juicy and full of taste.
Step 3: Prepare and Fill the Tortillas
Gently warming your flour tortillas in the microwave until they’re soft and pliable makes rolling them easy without cracking. Place about 1/8 cup of cooked chicken in the center of each tortilla, then sprinkle 2 tablespoons of shredded Colby Jack cheese over the chicken—this helps bind everything together as it bakes. Roll each tortilla tightly and arrange them seam-side down in a greased casserole dish. This neat arrangement helps your enchiladas hold their shape during baking.
Step 4: Whip Up the Creamy Sauce
Time to create that luscious sauce that really makes this Sour Cream Chicken Enchiladas Recipe stand out. Melt the butter in a small saucepan over medium heat, then whisk in the flour—this combination forms a smooth roux, the base for your sauce. Slowly whisk in the chicken broth, making sure to keep it lump-free for a silky finish. Once smooth, remove the pan from heat.
Step 5: Mix in the Sour Cream and Chilies
Now stir in the star of the sauce, sour cream, along with diced green chile or jalapenos. The sour cream adds tangy richness while the chilies bring in a subtle heat and complexity. Taste and season with salt and pepper to accentuate the flavors. Pour this divine sauce evenly over the rolled tortillas in your casserole dish. Finally, top everything with the remaining cup of shredded cheese for an irresistible golden crust when baked.
Step 6: Bake to Perfection
Place the casserole dish in your preheated oven and bake for 20 minutes. This part is magical—the cheese melts and bubbles, the sauce thickens, and the edges get slightly crisp, giving you that perfect balance of creaminess and texture you have been dreaming of.
How to Serve Sour Cream Chicken Enchiladas Recipe
Garnishes
When it comes to garnishing, fresh is always best. A sprinkle of chopped cilantro, a few slices of ripe avocado, and a dollop of extra sour cream on top can brighten and complement the creamy, spicy layers of this dish beautifully. A squeeze of lime juice can also add an unexpected zing that ties all the flavors together.
Side Dishes
Pairing your enchiladas with simple sides like Mexican rice, refried beans, or a crisp green salad balances the richness of the dish. These sides offer a textural contrast and round out the meal so perfectly. Corn on the cob or roasted vegetables also work wonderfully for a colorful and hearty plate.
Creative Ways to Present
If you’re looking to impress guests or just want to have fun at the dinner table, try serving the enchiladas in individual ramekins or small cast iron skillets. This makes for a charming presentation and helps everyone enjoy their own perfectly baked, cheesy portion. You can also garnish with an artistic drizzle of salsa or hot sauce for added flair.
Make Ahead and Storage
Storing Leftovers
Leftover Sour Cream Chicken Enchiladas Recipe tastes just as good the next day, making it perfect for meal prep. Store any uneaten portions in an airtight container and refrigerate for up to 3 days. When stored properly, the flavors meld even more, creating a delightful experience with every bite.
Freezing
You can freeze the enchiladas before baking by assembling them in a freezer-safe dish, covering tightly, and freezing for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as usual. This is a fantastic way to stock your kitchen with ready-to-bake meals for busy nights.
Reheating
To reheat, cover the enchiladas with foil to prevent drying out and warm them in a 350-degree oven for about 15-20 minutes or until heated through. This method helps maintain the creamy sauce and melty cheese that define this recipe’s irresistible texture.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas can be used for a more traditional taste and a slightly different texture. Just warm them properly to avoid cracking while rolling.
Is it possible to make this recipe vegetarian?
Yes! Simply replace the chicken with sautéed vegetables like mushrooms, zucchini, or bell peppers for a delicious vegetarian spin on the Sour Cream Chicken Enchiladas Recipe.
How spicy is this dish?
The heat level depends on the amount and type of chilies you add. Using mild green chilies keeps it gentle, while jalapenos pack a bit more punch. You can always adjust to your personal preference.
Can I prepare this dish in advance?
Definitely. You can assemble the enchiladas a day ahead and refrigerate. Bake them fresh before serving for the best texture and flavor.
What can I substitute for sour cream if needed?
Greek yogurt is an excellent substitute for sour cream, offering similar tang and creaminess, often with a bit fewer calories.
Final Thoughts
If you’ve been searching for a dish that’s both comforting and full of personality, this Sour Cream Chicken Enchiladas Recipe is a treasure you’ll want to keep coming back to. Its blend of creamy sauce, tender chicken, and lively chilies is simply unforgettable. Give it a try, and you might just find your new favorite go-to meal that feels like a celebration every time it hits the table.
Print
Sour Cream Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
These Sour Cream Chicken Enchiladas feature tender, cumin-spiced chicken wrapped in warm flour tortillas, smothered in a creamy sour cream and green chile sauce, then baked with melted Colby Jack cheese for a comforting Mexican-inspired dish perfect for family dinners.
Ingredients
Chicken Filling
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts
- 1 tbsp ground cumin
- Salt and pepper to taste
- Green chile or jalapenos, diced (about 1/4 cup)
Enchiladas
- 8 flour tortillas
- 2 cups shredded Colby Jack cheese, divided
Sauce
- 4 tbsp butter
- 4 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the enchiladas.
- Cook Chicken: In a sauté pan over medium heat, warm the olive oil. Cut chicken breasts into small pieces, season with ground cumin, salt, and pepper, then sauté until fully cooked and no longer pink inside.
- Prepare Tortillas: Warm the flour tortillas in the microwave for 30 to 60 seconds to make them pliable. Place about 1/8 cup of the cooked chicken in the center of each tortilla and top with 2 tablespoons of shredded cheese. Roll each tortilla tightly and place seam-side down in a greased casserole dish.
- Make Sauce: In a small saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly to form a smooth roux. Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Remove from heat once fully incorporated.
- Finish Sauce: Stir the sour cream and diced green chile or jalapenos into the sauce. Season with salt and pepper to taste. Pour this creamy sauce evenly over the rolled tortillas in the casserole dish. Sprinkle the remaining shredded cheese evenly on top.
- Bake Enchiladas: Place the casserole dish in the preheated oven and bake for 20 minutes or until the cheese is melted and bubbly, and the sauce is hot throughout. Remove from oven and let cool slightly before serving.
Notes
- Use fresh or canned diced green chilies or jalapenos depending on desired heat level.
- For extra flavor, add chopped onions or garlic to the chicken while sautéing.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
- To reduce calories, substitute sour cream with Greek yogurt.
- Warming tortillas before filling prevents cracking while rolling.
