Prepare to elevate your dinner repertoire with our supreme sour cream chicken enchiladas. This recipe skillfully combines tender chicken, creamy sour cream, and zesty green chilies wrapped in soft corn tortillas, all topped with gooey Monterey Jack cheese. Designed to impress at any family gathering or enhance a weeknight meal, our enchiladas come with detailed, chef-approved tips ensuring delectable results.
Ingredients
Gather these key ingredients for your culinary creation:
- Cooked Chicken: 2 cups, cubed
- Sour Cream: 1 cup, for creamy consistency
- Monterey Jack Cheese: 2 cups, shredded for rich flavor
- Corn Tortillas: 12 pieces, ideally 5 inches each
- Green Chilies: 1 can (4 ounces), chopped and drained
- Vegetable Oil: ½ cup, for softening tortillas
- Seasonings: Optimal amounts of salt and black pepper
Cooking Instructions
Our step-by-step guide ensures a flavorful and delightful dish:
Preparation
- Oven Settings: Preheat your oven to 400 degrees F (200 degrees C).
- Combine Ingredients: Mix the chicken with sour cream, salt, and pepper.
Assembly
- Softening Tortillas: Briefly fry each tortilla in hot oil.
- Creating Enchiladas: Spoon the chicken mixture onto each tortilla, roll them tightly, and arrange seam side down in a greased baking dish.
Baking
- Add the Final Touches: Sprinkle the enchiladas with green chilies and shredded cheese.
- Bake to Perfection: Cook in the preheated oven for 12-15 minutes until the cheese is bubbly and beautifully golden.
Expert Tips
Enhance your enchiladas with these professional suggestions:
- Cheese Varieties: Try different types of cheese like cheddar or pepper jack for varied flavors.
- Sauce Variations: Add a green enchilada sauce to infuse extra moisture and tang.
- Accompaniments: Serve with sides of guacamole, salsa, and extra sour cream to complement the main dish.
By following this comprehensive guide, you’re set to create enchanting sour cream chicken enchiladas that will be a highlight of any meal. Enjoy the symphony of flavors that each bite offers, and get ready for a truly sublime dining experience.
Ingredients
- 2 cups cubed cooked chicken
- 1 cup sour cream
- ⅛ teaspoon salt
- 1 pinch ground black pepper
- ½ cup vegetable oil for frying
- 12 (5 inch)s corn tortillas
- 1 (4 ounce) can chopped green chilies, drained
- 2 cups shredded Monterey Jack cheese
Instructions
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.
