Description
This Simple Sour Cream Chicken Enchiladas recipe combines tender chicken breast cooked with aromatic spices, wrapped in soft flour tortillas and baked with a creamy sour cream and green chile sauce topped with melted cheddar cheese. Ready in just 35 minutes, this comforting Mexican-inspired dish is perfect for a family dinner that is flavorful and satisfying.
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)
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. 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 an additional 30 seconds until fragrant. Add the diced chicken breast and cook thoroughly until no longer pink inside, approximately 6 to 8 minutes. Remove the skillet from the heat and set the filling aside.
- Make the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to form a roux and cook, stirring constantly, for about 1 minute until bubbly. Slowly whisk in the chicken stock to avoid lumps, bringing the mixture to a boil while whisking frequently. Once the sauce thickens, remove from heat and stir in the sour cream and diced green chiles. Season the sauce with salt and pepper to your taste.
- Assemble the Enchiladas: Spread a thin layer of the sour cream sauce on the bottom of the prepared baking dish. Lay out the softened flour tortillas and distribute about one tablespoon of grated cheddar cheese and a portion of the cooked chicken mixture evenly on each tortilla. Roll up each tortilla tightly and place them seam-side down in the baking dish.
- Add the Toppings: Pour the remaining sour cream sauce evenly over the rolled enchiladas in the dish. Sprinkle the remaining grated cheddar cheese generously over the top.
- 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 slightly bubbling around the edges. Remove from the oven and let the dish cool for about 5 minutes before serving.
- Serve: Before serving, garnish with freshly chopped cilantro if desired. Serve warm and enjoy your creamy, cheesy chicken enchiladas!
Notes
- Softening the tortillas before rolling helps prevent cracking when baking.
- You can substitute chicken stock with vegetable stock for a lighter flavor.
- The dish can be prepared a day ahead and refrigerated before baking; just increase baking time by 5 minutes if baking from cold.
- For spicier enchiladas, add chopped jalapeños or use a spicier variety of green chiles.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated covered in the oven or microwave.
