Chicken enchiladas are a classic comfort food, loved for their warm tortillas, savory chicken filling, and rich, flavorful sauce. This recipe elevates the traditional dish with a luscious sour cream sauce that adds a delightful tang and creamy texture. Forget those dry, bland enchiladas – this recipe guarantees a mouthwatering experience!
What Makes This Chicken Enchilada Recipe Special?
This recipe stands out because of its incredibly creamy and flavorful sour cream sauce. Many recipes rely on a basic enchilada sauce, but this one introduces a layer of complexity and richness that takes the dish to the next level. The sauce is easy to make, requiring just a few simple ingredients, yet it dramatically enhances the overall taste and texture. We'll also guide you through preparing perfectly cooked chicken and assembling enchiladas that are both visually appealing and bursting with flavor.
Ingredients:
For the Chicken Filling:
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken is a great shortcut!)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp oregano
- Salt and pepper to taste
For the Sour Cream Sauce:
- 1 cup sour cream
- 1/4 cup milk
- 1 tbsp chili powder
- 1 tbsp flour
- 1/2 tsp cumin
- Salt and pepper to taste
For the Enchiladas:
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- Optional toppings: chopped cilantro, green onions, sliced avocado
Instructions:
1. Prepare the Chicken Filling:
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. Stir in shredded chicken, diced tomatoes and green chilies, chili powder, cumin, oregano, salt, and pepper. Cook for 5-7 minutes, allowing the flavors to meld.
2. Make the Sour Cream Sauce:
In a medium saucepan, whisk together sour cream, milk, chili powder, flour, cumin, salt, and pepper. Cook over low heat, stirring constantly, until the sauce thickens slightly, about 5-7 minutes. Be careful not to let it boil.
3. Assemble the Enchiladas:
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Fill each tortilla with about 1/3 cup of the chicken mixture. Roll up tightly and place seam-down in the prepared baking dish.
4. Bake:
Pour the sour cream sauce evenly over the enchiladas. Sprinkle generously with cheddar cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
5. Serve:
Garnish with your favorite toppings, such as chopped cilantro, green onions, or sliced avocado. Serve immediately and enjoy!
Frequently Asked Questions (FAQ)
Can I use different types of cheese?
Absolutely! Monterey Jack, Colby Jack, or a Mexican cheese blend would all be delicious additions. Feel free to experiment and find your favorite cheese combination.
How can I make this recipe vegetarian?
Substitute the chicken with 1 (15 oz) can of black beans, drained and rinsed, or 2 cups of cooked quinoa or lentils. Ensure you season the vegetarian filling well to maintain flavor.
Can I make the enchiladas ahead of time?
You can assemble the enchiladas up to a day in advance and store them covered in the refrigerator. Just increase the baking time by 10-15 minutes when you’re ready to bake.
What kind of tortillas should I use?
Corn tortillas are traditional and work best, but you can also use flour tortillas if preferred. Just be sure to warm them slightly before filling to prevent them from cracking.
How do I ensure the tortillas don’t break when rolling?
Slightly warming the tortillas before filling will make them more pliable and less prone to cracking. You can warm them in a dry skillet or microwave for a few seconds.
This recipe for chicken enchiladas with a sour cream sauce is a surefire crowd-pleaser. The creamy sauce adds a depth of flavor that elevates this classic dish to new heights. Enjoy!
