Description

These Sour Cream Chicken Enchiladas offer a comforting and creamy dinner option that combines tender shredded chicken, smooth sour cream, and mild spices wrapped in soft tortillas and baked with rich enchilada sauce and melted cheese. Perfect for family meals or quick weeknight dinners, this recipe is effortless to prepare and delivers a luscious, flavorful experience in every bite.

Ingredients

Scale

Chicken Filling

2 cups cooked shredded chicken (rotisserie chicken recommended)
1 cup sour cream
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika

Assembly

8 flour tortillas (or corn tortillas for gluten-free option)
2 cups enchilada sauce
1 1/2 cups shredded cheese (Monterey Jack and Cheddar blend recommended)
1 tablespoon cooking oil

Optional Garnishes

Fresh cilantro, chopped
Sliced avocado
Additional sour cream for serving

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Instructions

Prepare the Filling: Start by heating oil in a skillet over medium heat and sauté the finely chopped onions and minced garlic until translucent and fragrant. Add the shredded cooked chicken, sour cream, cumin, chili powder, and paprika. Stir everything until well combined and creamy.
Warm the Tortillas: Gently warm the flour tortillas in a skillet or microwave until soft and pliable to prevent cracking while rolling.
Assemble the Enchiladas: Lay each warmed tortilla flat and spoon a generous amount of the creamy chicken filling into the center. Roll the tortillas tightly and arrange them seam-side down in a baking dish lightly coated with some enchilada sauce.
Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are covered well. Sprinkle shredded cheese evenly on top.
Bake to Perfection: Bake the dish in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is bubbly and slightly browned. Remove from the oven and let cool for a few minutes before serving.

Notes

Use pre-cooked rotisserie chicken to save time and add flavor.
Avoid overfilling the tortillas to prevent tearing during rolling.
Warm enchilada sauce before pouring over tortillas to keep enchiladas moist and flavorful.
Cover the dish with foil during the first half of baking to prevent cheese from burning.
Garnish with chopped fresh cilantro or a squeeze of lime juice just before serving for added brightness.
To make gluten-free, substitute flour tortillas with gluten-free labeled corn tortillas.
Freeze assembled enchiladas (unbaked) tightly wrapped in foil for up to 2 months; bake directly from frozen, adding extra baking time.
Reheat leftovers in the oven at 350°F until warmed through for best texture; microwaving may soften the cheese topping.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 350
Sugar: 3g
Sodium: 650mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 25g
Cholesterol: 75mg