Name: Sour Cream Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Mexican
Ingredients: 1 large chicken breast; 1 Tablespoon taco seasoning; 1/2 cup onion, diced; 1 1/2 cups sour cream; 1 cup cheddar cheese; 8 corn tortillas; 20 oz enchilada sauce; 1/2 cup cheddar cheese (for topping)

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Introduction

Sour Cream Chicken Enchiladas are a creamy, comforting twist on a classic Mexican favorite. This dish combines tender, seasoned chicken with tangy sour cream and melted cheddar cheese, all wrapped in warm corn tortillas and smothered in enchilada sauce. It’s perfect for a cozy weeknight dinner or a family gathering.

A white oval dish filled with three layers: the bottom layer is soft corn tortillas soaked in red sauce, the middle layer is a rich red sauce, and the top layer is bright orange melted cheddar cheese sprinkled with green chopped cilantro. On top in the middle is a dollop of white sour cream, and to the side are neat slices of fresh green avocado. The dish is on a white marbled surface with a blue and white cloth under one side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large chicken breast
1 Tablespoon taco seasoning
1/2 cup onion, diced
1 1/2 cup sour cream
1 1/2 cups Cheddar cheese, shredded
8 corn tortillas
20 oz enchilada sauce

Instructions

Step 1: Preheat oven to 350º F.
Step 2: Season the chicken breast with taco seasoning. Bake for 25-30 minutes or until fully cooked. Remove from the oven and shred the chicken using two forks.
Step 3: In a bowl, combine the shredded chicken, diced onion, sour cream, and 1 cup of shredded Cheddar cheese. Mix well.
Step 4: Wrap the corn tortillas in a clean towel and microwave for 1 minute to warm and soften them.
Step 5: Spoon the chicken mixture onto each tortilla, roll it up, and place them seam side down in a 13 x 9 inch baking dish that has a small amount of enchilada sauce spread on the bottom.
Step 6: Pour the remaining enchilada sauce evenly over the rolled tortillas. Cover the dish with foil and bake for 30-35 minutes until bubbly and heated through.
Step 7: Remove the foil, sprinkle the remaining 1/2 cup of cheese on top, and return to the oven for an additional 15 minutes or until the cheese is fully melted.
Step 8: Let the enchiladas cool for 5 minutes before serving to make them easier to remove from the pan.

Tips & Variations

For extra flavor, add a handful of chopped fresh cilantro to the chicken mixture.
Use flour tortillas if corn tortillas are not available, but warm them well to prevent cracking.
Swap Cheddar cheese for Monterey Jack or a Mexican cheese blend for a different melt and flavor.
Add diced green chilies or jalapeños to the filling if you like a little heat.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350º F until warmed through or microwave on medium power for 1-2 minutes, covering to retain moisture.

How to Serve

A close-up of a white plate holding two enchiladas covered with melted orange-yellow cheese and red sauce. The enchiladas are garnished with chopped green herbs scattered on top. On the back left side of the plate, a slice of fresh avocado rests, next to a small dollop of white sour cream. The plate is placed on a blue and white patterned cloth, all set on a white marbled surface. A metal fork is partially visible on the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare sour cream chicken enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them (covered) for up to 24 hours before baking. Increase baking time slightly if baking straight from the fridge.

What can I use instead of sour cream?

Greek yogurt is a great substitute that provides a similar creamy texture with a tangy flavor, and it’s a bit lighter.