Sour Cream Chicken Enchiladas Recipe

Introduction

This Sour Cream Chicken Enchiladas recipe combines tender, seasoned chicken with a creamy, cheesy filling wrapped in warm corn tortillas. Perfect for a comforting weeknight dinner, it’s easy to prepare and full of rich, satisfying flavors.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 350º F.
2. 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.
3. Step 3: In a bowl, combine the shredded chicken, diced onion, sour cream, and 1 cup of Cheddar cheese.
4. Step 4: Wrap the corn tortillas in a towel and heat in the microwave for 1 minute until warm and pliable.
5. Step 5: Spoon the chicken mixture evenly onto each tortilla. Roll them up and place seam side down in a 13 x 9-inch baking dish that has a thin layer of enchilada sauce on the bottom.
6. Step 6: Pour the remaining enchilada sauce over the rolled tortillas. Cover the dish with foil and bake for 30-35 minutes until the sauce is bubbly and heated through.
7. Step 7: Remove the foil, sprinkle the remaining 1/2 cup of cheese on top, and return to the oven for 15 minutes or until the cheese is melted.
8. Step 8: Let the enchiladas cool for 5 minutes before serving to help them set and make serving easier.

Tips & Variations

• For extra flavor, add chopped fresh cilantro or jalapeños to the filling.
• Use flour tortillas if you prefer a softer texture.
• Substitute shredded rotisserie chicken to save time.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350º F until warmed through, or microwave in short intervals until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these enchiladas?

Yes, you can freeze the assembled enchiladas before baking. Wrap tightly and freeze for up to 2 months. Bake covered at 350º F, adding extra baking time until heated through.

Can I make this recipe spicy?

Absolutely! Add diced jalapeños to the filling or use a spicy enchilada sauce to give the dish a kick.

Sour Cream Chicken Enchiladas Recipe

---

★★★★★

4.8 from 123 reviews

• Author: Mariam
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

This Sour Cream Chicken Enchiladas recipe combines tender baked chicken seasoned with taco spices, creamy sour cream, and melted Cheddar cheese wrapped in warm corn tortillas, all smothered in rich enchilada sauce and baked to bubbly perfection. It’s a comforting and flavorful Mexican-inspired dish perfect for a family dinner or casual gathering.

---

Ingredients

Scale 1x2x3x

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, shredded

Assembly

• 8 corn tortillas
• 20 oz enchilada sauce
• 1/2 cup Cheddar cheese, shredded (for topping)

---

Instructions

1. Preheat Oven: Preheat your oven to 350º F (175º C) to prepare for baking both the chicken and the enchiladas.
2. Bake Chicken: Season the chicken breast evenly with taco seasoning. Place it on a baking sheet and bake for 25-30 minutes or until the internal temperature reaches 165º F and the chicken is cooked through. Remove from oven and shred the chicken using two forks.
3. Make Filling: In a mixing bowl, combine shredded chicken, diced onion, sour cream, and 1 cup of shredded Cheddar cheese. Mix until well combined to create the creamy filling.
4. Warm Tortillas: Wrap the corn tortillas in a damp kitchen towel and microwave for 1 minute until they are hot and pliable, making them easier to roll without breaking.
5. Assemble Enchiladas: Spoon the chicken mixture onto each warmed tortilla, then roll it up tightly. Arrange the rolled tortillas seam side down in a 13 x 9 inch baking dish that has been lightly coated with a small amount of enchilada sauce on the bottom.
6. Add Sauce and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish. Cover the dish with aluminum foil and bake for 30-35 minutes until the sauce is bubbly and the enchiladas are heated through.
7. Add Cheese Topping: Remove the foil, sprinkle the remaining 1/2 cup of Cheddar cheese over the enchiladas, and return the dish uncovered to the oven for an additional 15 minutes or until the cheese has melted and is slightly golden.
8. Cool and Serve: Allow the enchiladas to cool for 5 minutes before serving. This resting time helps them firm up slightly and makes them easier to remove from the pan.

Notes

• If preferred, you can use rotisserie chicken instead of baking your own chicken breast to save time.
• For extra flavor, consider adding chopped cilantro or jalapeños to the filling mixture.
• Use flour tortillas if you prefer a softer wrap, but corn tortillas are more traditional.
• To make this recipe gluten free, ensure the taco seasoning and enchilada sauce are certified gluten free.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Keywords: sour cream chicken enchiladas, enchiladas recipe, Mexican chicken enchiladas, baked enchiladas, easy enchiladas, cheesy enchiladas