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
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
- Preheat Oven: Preheat your oven to 350º F (175º C) to prepare for baking both the chicken and the enchiladas.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
