Description
These Sour Cream Chicken Enchiladas feature tender chicken seasoned with taco spices, combined with creamy sour cream and melted cheddar cheese, all wrapped in warm corn tortillas and smothered in rich enchilada sauce. Baked to bubbly perfection, this comforting Mexican-inspired casserole is perfect for a family dinner or casual get-together.
Ingredients
Scale
Chicken Filling
- 1 large chicken breast
- 1 Tablespoon taco seasoning
- 1/2 cup onion, diced
- 1 1/2 cups sour cream
- 1 cup cheddar cheese
Enchiladas
- 8 corn tortillas
- 20 oz enchilada sauce
- 1/2 cup cheddar cheese (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350º F (175º C) to prepare for baking the chicken and enchiladas.
- Cook Chicken: Season the chicken breast evenly with taco seasoning. Place on a baking sheet and bake for 25-30 minutes or until fully cooked through. Remove from oven and shred the chicken using two forks.
- Mix Filling: In a medium bowl, combine the shredded chicken, diced onion, sour cream, and 1 cup of cheddar cheese. Mix well to create the flavorful filling.
- Warm Tortillas: Wrap the corn tortillas in a clean kitchen towel and microwave on high for about 1 minute until they are hot and pliable, making them easier to roll.
- Assemble Enchiladas: Spread a small amount of enchilada sauce on the bottom of a 13 x 9 inch baking dish. Fill each tortilla with a generous spoonful of the chicken mixture, roll tightly, and place seam-side down in the prepared dish.
- Add Sauce and Cover: 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.
- Add Cheese Topping: Remove the foil, sprinkle the remaining 1/2 cup cheddar cheese over the top, and return the dish to the oven uncovered for an additional 15 minutes or until the cheese has melted and is lightly golden.
- Cool Before Serving: Let the enchiladas rest for 5 minutes once out of the oven. This makes them easier to serve and enhances the flavors.
Notes
- For spicier enchiladas, add some chopped jalapeños or a dash of hot sauce to the chicken mixture.
- Use low-fat sour cream to reduce calories without sacrificing creaminess.
- To make ahead, assemble the enchiladas and refrigerate covered for up to 24 hours before baking.
- If using flour tortillas, slightly reduce heating time to avoid sogginess.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Sour Cream Chicken Enchiladas, Mexican casserole, baked enchiladas, cheesy chicken enchiladas, easy chicken dinner, weeknight Mexican recipe
