Sour Cream Enchiladas are a rich, creamy, and comforting Mexican-inspired dish that’s perfect for a hearty dinner. These enchiladas are filled with seasoned chicken, cheese, and topped with a tangy sour cream sauce, making every bite indulgent and flavorful. The combination of the creamy sauce and melted cheese creates a delicious contrast with the soft tortillas, giving this dish a perfect balance of textures. Serve these enchiladas with rice, beans, or a fresh salad for a complete meal that’s sure to become a family favorite.
Ingredients:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 1/2 cups shredded cheddar or Monterey Jack cheese, divided
- 1/2 cup sour cream
- 1 can (10 oz) green enchilada sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 8 small flour tortillas
- Fresh cilantro, chopped (for garnish)
For the sour cream sauce:
- 1 cup sour cream
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes. Stir in the shredded chicken, cumin, chili powder, and 1/2 cup of the enchilada sauce. Mix well and remove from heat. Stir in 1/2 cup of shredded cheese.
- Assemble the enchiladas: Warm the tortillas in the microwave for about 20 seconds to make them pliable. Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla and roll them up tightly. Place them seam-side down in the prepared baking dish.
- Make the sour cream sauce: In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, garlic powder, salt, and pepper. Cook, stirring constantly, until the mixture thickens, about 2-3 minutes. Remove from heat and stir in the sour cream until smooth.
- Top the enchiladas: Pour the remaining enchilada sauce over the rolled tortillas, followed by the sour cream sauce. Sprinkle the remaining shredded cheese on top.
- Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Garnish the enchiladas with fresh cilantro and serve hot.
These Sour Cream Enchiladas are creamy, cheesy, and full of flavor, making them a comforting dish that will quickly become a family favorite!
