Description
These Simple Sour Cream Chicken Enchiladas are a delicious and creamy Mexican-inspired dish, featuring tender chicken breast cooked with aromatic spices, wrapped in soft flour tortillas, and baked with a luxurious sour cream sauce and melted cheddar cheese. Ready in just 35 minutes, this recipe serves 6 and is perfect for a comforting family dinner.
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
Enchiladas
- 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 (200 degrees Celsius). Lightly spray a 9×13 inch baking dish with cooking spray and set it 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, cooking for 30 seconds until fragrant. Add the diced chicken breast and cook until no longer pink and fully cooked through, roughly 6 to 8 minutes. Remove from heat and set aside.
- Make the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to create a roux, stirring constantly until bubbly and cooked for about 1 minute. Gradually whisk in the chicken stock to prevent lumps and bring the mixture to a boil while whisking frequently. Once thickened, remove from heat and stir in the sour cream and diced green chiles. Season with salt and pepper to taste.
- Assemble the Enchiladas: Spread a thin layer of the prepared sauce on the bottom of the baking dish. Lay out the softened flour tortillas and evenly distribute about one tablespoon of grated cheddar cheese and a portion of the cooked chicken mixture on each tortilla. Roll each tortilla tightly and place them seam-side down in the baking dish.
- Add the Toppings: Pour the remaining sauce evenly over the assembled enchiladas and sprinkle the rest of the grated cheddar cheese on top for a cheesy finish.
- Bake: Bake the enchiladas in the preheated oven for 20 minutes, or until the cheese is melted and bubbly at the edges. Remove from the oven and allow to cool for 5 minutes before serving.
- Serve: Garnish with freshly chopped cilantro just before serving for a bright, fresh flavor. Enjoy your creamy and flavorful chicken enchiladas!
Notes
- To make this recipe spicier, add diced jalapeños or use spicy cheddar cheese.
- Leftover enchiladas can be refrigerated for up to 3 days; reheat in the oven for best results.
- Use corn tortillas for a gluten-free variation but be careful while rolling to prevent cracking.
- For extra creaminess, add a bit more sour cream to the sauce as desired.
