Oh man, if you’re looking for a weeknight dinner that just screams comfort and flavor, you’ve GOT to try these Irresistible Chicken Enchiladas With Sour Cream Sauce. Seriously, there’s just something magical about tender chicken, warm tortillas, and that oh-so-creamy sauce. This recipe is a lifesaver in my kitchen; it’s so straightforward, even on a crazy busy Tuesday, and the payoff is HUGE. The secret really is that tangy, dreamy sour cream sauce – it just takes classic enchiladas to a whole new level. I remember making these for the first time and my whole family was raving, asking when we could have them again!
Why You’ll Love These Irresistible Chicken Enchiladas With Sour Cream Sauce
Seriously, these enchiladas are a game-changer! Here’s why you’re going to be making them over and over:
- So Creamy and Dreamy: That sour cream sauce is unbelievably rich and delicious. It’s the star of the show!
- Flavor Explosion: Tender chicken, savory spices, and a hint of chili – pure comfort in every bite.
- Super Easy to Make: Even on a crazy weeknight, you can whip these up without a fuss.
- Quick & Satisfying: Ready in under an hour, perfect for when hunger strikes and you need dinner FAST.
- Crowd-Pleaser Guaranteed: Everyone from picky eaters to seasoned foodies absolutely adores these.
- Versatile & Adaptable: Easily tweak the spice or use leftover chicken – they always turn out great!
Gather Your Ingredients for Irresistible Chicken Enchiladas
Alright, let’s get our kitchen prepped! You won’t believe how simple these ingredients are, but trust me, they transform into something truly spectacular. Here’s what you’ll need to round up for our Irresistible Chicken Enchiladas With Sour Cream Sauce:
For the Chicken Filling:
- 1 tablespoon olive oil (a good glug!)
- 1 pound boneless, skinless chicken breasts (you can even use rotisserie chicken if you’re short on time!)
- 1 teaspoon chili powder (regular, nothing fancy needed)
- 1/2 teaspoon cumin (adds that essential warm, earthy flavor)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped onion (about half a medium onion)
- 2 cloves garlic, minced (don’t skimp on the garlic!)
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel is my go-to!)
- 1 (15 ounce) can black beans, rinsed and drained (adds great texture)
- 1 (4 ounce) can chopped green chilies (for a little extra kick!)
For Assembly & Sauce:
- 12 corn tortillas (the medium-sized ones work best for rolling)
- 2 cups shredded Monterey Jack cheese (or a Mexican blend if you like!)
- For the Sour Cream Sauce:
- 1 cup sour cream (full fat is best for creaminess, but whatever you have works!)
- 1/2 cup milk (just to get that perfect pourable consistency)
- 1/4 cup chopped fresh cilantro (it really brightens up the sauce!)
- 1/4 teaspoon salt
See? Totally doable! Just a quick run to the store, or lucky you if you already have most of this lurking in your pantry!
Step-by-Step Guide to Making Irresistible Chicken Enchiladas With Sour Cream Sauce
Okay, ready to dive in? This is where the magic happens, and honestly, it’s all super straightforward. You’ll be amazed at how simple it is to create something so darn delicious!
Preparing the Flavorful Chicken Filling
First things first, let’s get that chicken ready. Grab a big skillet and heat up that olive oil over medium-high heat. Toss in the chicken breasts, give ’em a sprinkle of chili powder, cumin, salt, and pepper. Sear them until they’re nicely browned on both sides and cooked through – usually about 6-8 minutes per side. Once they’re done, take them out and shred them up. Now, into that same skillet (don’t you dare clean it!), throw in your chopped onion and let it get nice and soft, about 5 minutes. Then, add the minced garlic for just a minute until it smells amazing. Finally, stir in the diced tomatoes with chilies (hello, flavor!), the black beans, and those chopped green chilies. Let it bubble and simmer for about 5 minutes so all those flavors can get acquainted. Stir in your shredded chicken, and BAM! Filling’s ready.
Assembling Your Irresistible Chicken Enchiladas
Time to roll! You want your tortillas to be nice and soft so they don’t crack. A quick zap in the microwave wrapped in a damp paper towel for about 30 seconds usually does the trick. You can also warm them up super fast in a dry skillet. Now, spoon about a quarter cup of that yummy chicken mixture right into the middle of each tortilla. Roll ’em up snug and lay them seam-side DOWN in your baking dish. It’s just like tucking them into bed, you know?
Crafting the Creamy Sour Cream Sauce
This is the easiest part! In a little bowl, just whisk together the sour cream, milk, fresh cilantro, and a pinch of salt. Keep whisking until it’s all smooth and lovely. It should be pourable, not too thick and not too thin. So simple, but SO good.
Baking and Resting for Perfect Enchiladas
Alright, get that delicious sour cream sauce all poured evenly over your rolled enchiladas. Make sure they’re nice and coated! Then, generously sprinkle that shredded Monterey Jack cheese all over the top.
Pop it into your preheated oven at 375°F (190°C) and let it bake for about 20 to 25 minutes. You’re looking for that sauce to be bubbly and the cheese to be all melted and golden.
The hardest part? Waiting! Let them sit for about 5 minutes after they come out. Trust me, it makes a difference before you slice into them.This step is crucial for them to set up properly. And if you’re making another delicious dish like these chicken quesadillas, make sure your oven is clean!
Tips for Success with Your Irresistible Chicken Enchiladas
You know, making these enchiladas is pretty foolproof, but I’ve picked up a few little tricks over the years that really make them shine. First off, warming those tortillas is key! If they’re not pliable, they’ll just crack when you try to roll ’em, and nobody wants that messy situation. A quick warm-up in the microwave or a dry skillet does wonders. Also, don’t be shy with that cheese – letting it melt and get a little golden on top just adds another delicious layer of flavor. And if you’re craving something a bit different, you could totally try a drizzle of my Spicy Green Chili Sauce or maybe whip up some quick Cheesy Garlic Breadsticks to go alongside!
Ingredient Notes and Substitutions for Chicken Enchiladas
Alright, let’s chat a little about these ingredients to make sure you get the best possible flavor! I always go for corn tortillas because they have that wonderful, slightly chewy texture and authentic Mexican flavor that just works perfectly with enchiladas. If you can’t find them, or prefer them, flour tortillas work too, but they’ll give a softer result.
And those diced tomatoes and green chilies? That’s my secret weapon from the pantry! It adds a lovely bit of tomatoey goodness and a gentle heat all in one can. If you like it spicier, feel free to use a “hot” variety, or add a pinch of cayenne pepper to the chicken mixture as mentioned in the notes. For the cheese, Monterey Jack melts like a dream, but a mix of cheddar and Monterey Jack is also fantastic, or even Pepper Jack if you’re feeling adventurous!
Serving Suggestions for Irresistible Chicken Enchiladas
These enchiladas are practically a meal in themselves, but they love to be dressed up! A little dollop of extra sour cream on top is always welcome, and some fresh cilantro sprinkled over everything just wakes up the flavors. If you’re serving a crowd, a side of fluffy Mexican rice or some simple refried beans makes them even more filling. And don’t forget some crisp tortilla chips and your favorite salsa – maybe even a batch of my easy guacamole!
Storage and Reheating Instructions
Leftover Irresistible Chicken Enchiladas With Sour Cream Sauce are honestly still delicious the next day! Once they’ve cooled down a bit, pop them into an airtight container. They’ll stay yummy in the fridge for about 3 to 4 days. When you’re ready to reheat, the oven is your best friend. Just pop them back into a moderate oven (around 350°F or 175°C) until they’re heated through. You can also cover them with foil to keep them from drying out too much. Microwaving works in a pinch, but they might get a little softer in texture.
Frequently Asked Questions About Irresistible Chicken Enchiladas
Got a question about whipping up these delicious enchiladas? I’ve got you covered! These are some things folks often ask, and of course, I’ve experimented a bit myself to find the best ways to make them absolutely perfect every time. Let’s clear up any doubts you might have! You can also check out more tips on enchiladas, or maybe these easy dinner ideas.
Can I make these chicken enchiladas ahead of time?
Absolutely! You can totally assemble the enchiladas (fill, roll, and place in the dish) up to a day in advance. Just cover them tightly with plastic wrap and keep them in the fridge. Add the sauce and cheese right before you’re ready to bake, and you might need to add a few extra minutes to the baking time.
How can I make the sour cream sauce less tangy?
If you find the sour cream a bit too tangy for your taste, no worries! A little trick is to add a tiny pinch of sugar – just a 1/4 teaspoon or so – to the sauce while you’re whisking it. It balances out the tanginess without making it sweet. You can also add a splash more milk if that helps too!
What kind of chicken is best for enchiladas?
Honestly, it’s super flexible! I love using boneless, skinless chicken breasts because they shred so nicely after cooking. But, and this is my little secret, using shredded rotisserie chicken is a total game-changer for saving time and it’s already so flavorful! You could also use thighs if you prefer darker meat, just make sure they’re cooked and shredded.
Nutritional Information Estimate
Just a little heads-up, these numbers are an estimate, you know? They can totally change depending on the brands you use and exactly how you measure things out. But generally, you’re looking at about 450 calories, 25g of fat (with about 10g being saturated), 30g of carbs, and a solid 25g of protein per serving. Pretty balanced for such a comforting dish!
Print
Irresistible Chicken Enchiladas With Sour Cream Sauce
- Total Time: 55 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A recipe for flavorful chicken enchiladas topped with a creamy sour cream sauce.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can chopped green chilies
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- For the Sour Cream Sauce:
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and season with chili powder, cumin, salt, and pepper. Cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove chicken from skillet and shred it.
- Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the diced tomatoes and green chilies, black beans, and chopped green chilies. Bring to a simmer and cook for 5 minutes. Stir in the shredded chicken.
- Warm the tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by quickly heating them in a dry skillet.
- Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
- In a medium bowl, whisk together the sour cream, milk, cilantro, and salt until smooth. Pour the sauce evenly over the enchiladas.
- Sprinkle the shredded Monterey Jack cheese over the top of the sauce.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let stand for 5 minutes before serving.
Notes
- For a spicier enchilada, add a pinch of cayenne pepper to the chicken mixture.
- You can substitute shredded rotisserie chicken for the cooked chicken breasts for a quicker meal.
- Garnish with extra cilantro or a dollop of sour cream if desired.
- Prep Time: 25 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg
Keywords: chicken enchiladas, sour cream sauce, Mexican food, easy dinner, weeknight meal, comfort food