If you’re craving a dish that combines creamy comfort with a touch of Mexican-inspired zest, this Simple Sour Cream Chicken Enchiladas Recipe is going to be your new best friend. It’s a delightful blend of tender shredded chicken wrapped in soft tortillas, all smothered in a luscious sour cream sauce with the perfect hint of green chiles and spices. Every bite delivers a creamy, cheesy, and slightly tangy experience that feels like a warm hug on a plate. Whether you’re cooking for a weeknight dinner or feeding a crowd, this recipe simplifies enchiladas without ever sacrificing flavor or satisfaction.
Ingredients You’ll Need
Each ingredient in this Simple Sour Cream Chicken Enchiladas Recipe plays an important role in creating layers of flavor and texture, while keeping the process wonderfully straightforward. From the tender shredded chicken to the creamy sauce, these components come together perfectly to make a comforting, crowd-pleasing meal.
- Cooked shredded chicken (2 cups): Using pre-cooked chicken saves time and ensures juicy, tender filling.
- Olive oil (1 tablespoon): For sautéing the onions and garlic, adding a subtle richness.
- Small onion, finely chopped (1): Adds a mild sweetness and depth of flavor.
- Garlic cloves, minced (2): Brings aromatic warmth that complements the tangy sauce.
- Can of diced green chiles (4 oz): Adds a gentle kick and vibrant color.
- Ground cumin (1 teaspoon): This spice offers a smoky, earthy undertone.
- Salt (1/2 teaspoon): Enhances and balances all the flavors.
- Black pepper (1/4 teaspoon): Adds just a touch of heat.
- All-purpose flour (1/4 cup): Used to thicken the sour cream sauce to perfection.
- Chicken broth (2 cups): Forms the base of the luscious sauce, keeping it light yet flavorful.
- Sour cream (1 cup): The star of the creamy sauce, lending tang and richness.
- Monterey Jack cheese, shredded (2 cups): Melts beautifully for gooey, cheesy goodness both inside and on top.
- Small flour tortillas (8): Soft, pliable wraps that hold the filling without breaking apart.
- Fresh cilantro (optional): Adds a fresh, herbaceous pop when sprinkled on top before serving.
How to Make Simple Sour Cream Chicken Enchiladas Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large skillet over medium heat. Toss in the finely chopped onion and gently sauté until it softens and turns translucent, about 3 to 4 minutes. Next, add the minced garlic and diced green chiles, letting the aroma fill your kitchen as they cook for another minute. This step builds the soulful foundation for the sauce’s complex flavor.
Step 2: Create the Creamy Sauce
Sprinkle in the all-purpose flour and stir continuously for about a minute, which will help thicken the sauce. Slowly whisk in the chicken broth to avoid lumps, then allow the mixture to simmer gently until it thickens, roughly 3 to 4 minutes. When the sauce has reached a velvety consistency, remove the skillet from heat and fold in the sour cream, ground cumin, salt, and black pepper. This dreamy sauce brings together tangy, spicy, and smooth notes all in one pot.
Step 3: Combine Chicken with Sauce and Cheese
In a mixing bowl, combine the shredded chicken with half a cup of the sour cream sauce and half a cup of shredded Monterey Jack cheese. This ensures every bite inside the tortilla is juicy, flavorful, and cheesy before rolling it up.
Step 4: Assemble the Enchiladas
Divide the chicken mixture evenly among the flour tortillas. Roll each tortilla tightly and place it seam-side down into a greased 9×13-inch baking dish. This arrangement keeps everything neat and ready to soak up even more flavor from the sauce.
Step 5: Top and Bake
Pour the remaining sour cream sauce evenly over the rolled tortillas, then sprinkle the rest of the shredded cheese on top. Place in the oven preheated to 350°F (175°C) and bake uncovered for 25 to 30 minutes. The enchiladas will bubble and turn a lovely golden color, signaling they’re perfectly cooked and ready to dig into.
How to Serve Simple Sour Cream Chicken Enchiladas Recipe
Garnishes
A sprinkle of fresh cilantro over the enchiladas right before serving adds a burst of herbal brightness that balances the creamy richness beautifully. If you like a little more heat or texture, diced avocado or a dollop of sour cream also make perfect partners.
Side Dishes
This creamy chicken enchiladas dish pairs wonderfully with simple Mexican rice or black beans, which offer complementary textures and flavors without overwhelming the main event. A crisp green salad with a tangy vinaigrette can also bring freshness to the plate.
Creative Ways to Present
For a fun twist, serve these enchiladas family-style by placing the baking dish right on the table with a set of tongs for everyone to help themselves. Alternatively, individual portions can be plated with a lime wedge on the side for extra zest that diners can squeeze over their enchiladas.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the enchiladas cool completely before transferring them to an airtight container. Stored in the refrigerator, they will stay fresh for up to 3 days and save perfectly for an easy lunch or dinner later in the week.
Freezing
You can freeze assembled enchiladas before baking by covering the dish tightly with plastic wrap and foil. They’ll keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
Reheat your enchiladas in the oven at 350°F (175°C) for 15 to 20 minutes until warmed through and bubbly. Avoid the microwave if possible to keep the tortillas from becoming soggy and maintain that fresh-baked texture we all love.
FAQs
Can I make this recipe with rotisserie chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds tender, flavorful meat without the extra cooking. It’s perfect for this Simple Sour Cream Chicken Enchiladas Recipe when you want to save time.
What can I substitute for Monterey Jack cheese?
If Monterey Jack isn’t available, mild cheddar or a Mexican cheese blend will work beautifully. Look for cheeses that melt well to keep that creamy, gooey texture enchiladas are known for.
Can I make this recipe spicier?
Yes! Adding a dash of your favorite hot sauce or swapping in pepper jack cheese instead of Monterey Jack will give a nice kick without overpowering the dish’s creamy balance.
Is this recipe gluten-free?
The original recipe uses all-purpose flour and flour tortillas, so it’s not gluten-free. But you can easily swap the flour for gluten-free flour and use gluten-free tortillas for a safe alternative.
How long can I keep leftover enchiladas in the fridge?
Stored properly in an airtight container, leftover Simple Sour Cream Chicken Enchiladas will stay fresh for up to 3 days. Beyond that, the quality might start to decline, so it’s best enjoyed within this timeframe.
Final Thoughts
This Simple Sour Cream Chicken Enchiladas Recipe has all the hallmarks of a true comfort food classic while being incredibly easy to prepare. It’s creamy, cheesy, and utterly satisfying in every bite. If you’re looking to whip up something that feels like a special treat without the fuss, these enchiladas will not disappoint. So gather your ingredients, heat up that kitchen, and treat yourself and your loved ones to a meal that’s as joyful to eat as it is to make!
Print
Simple Sour Cream Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Nut-Free
Description
This Simple Sour Cream Chicken Enchiladas recipe features tender shredded chicken enveloped in creamy, cheesy sauce with a hint of green chiles and cumin, baked to perfection for a comforting and flavorful Mexican-American main course.
Ingredients
Chicken Filling
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
Assembly
- 2 cups shredded Monterey Jack cheese
- 8 small flour tortillas
- Fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready to bake the enchiladas.
- Sauté Vegetables: In a large skillet over medium heat, heat the olive oil and sauté the finely chopped onion until it becomes soft and translucent, about 3 to 4 minutes. Add the minced garlic and diced green chiles, cooking for an additional minute to release their flavors.
- Make Sauce Base: Stir in the all-purpose flour into the skillet mixture and cook for 1 minute to eliminate the raw flour taste. Slowly whisk in the chicken broth, bringing the mixture to a simmer and continuing to cook until it thickens, approximately 3 to 4 minutes.
- Finish Sauce: Remove the skillet from heat and stir in the sour cream, ground cumin, salt, and black pepper until smooth and well combined.
- Combine Chicken Mixture: In a separate bowl, combine the shredded chicken with half a cup of the sour cream sauce and half a cup of shredded Monterey Jack cheese, mixing thoroughly to coat the chicken evenly.
- Assemble Enchiladas: Divide the chicken mixture evenly among the 8 small flour tortillas. Roll up each tortilla tightly and place them seam-side down in a greased 9×13-inch baking dish, arranging them snugly side by side.
- Add Sauce and Cheese: Pour the remaining sour cream sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining shredded Monterey Jack cheese on top to create a cheesy crust.
- Bake: Bake the enchiladas uncovered in the preheated oven for 25 to 30 minutes, or until the sauce is bubbly and the cheese on top is melted and golden brown.
- Garnish and Serve: Remove from the oven and garnish with fresh cilantro if desired, then serve hot for a creamy, flavorful meal.
Notes
- You can use rotisserie chicken for convenience to save prep time.
- For a spicier version, add a dash of hot sauce or substitute pepper jack cheese for Monterey Jack cheese.
