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, these enchiladas are packed with flavor and simple to prepare.
Why Make This Recipe?
Making sour cream chicken enchiladas at home allows you to control the quality of ingredients while achieving a fresher, more flavorful dish than store-bought versions. They are cost-effective, customizable, and perfect for meal prep, making them a great addition to your home-cooked favorites.
How to Make Supreme Sour Cream Chicken Enchiladas
The process is straightforward and rewarding: mix the filling, assemble the enchiladas, top with cheese, and bake until golden and bubbly. With a few simple steps, you’ll have a restaurant-quality dish ready to enjoy.
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: Salt and black pepper to taste
Directions
Follow these step-by-step instructions to create a flavorful and satisfying dish:
Preparation
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare the Filling: In a bowl, mix the cooked chicken with sour cream, salt, and pepper.
Assembly
- Soften the Tortillas: Heat vegetable oil in a skillet over medium heat. Briefly fry each tortilla until soft, then drain on paper towels.
- Fill and Roll: Spoon the chicken mixture onto each tortilla, roll them tightly, and place seam side down in a greased baking dish.
Baking
- Top with Flavor: Sprinkle green chilies and shredded cheese evenly over the enchiladas.
- Bake to Perfection: Place in the preheated oven and bake for 12-15 minutes, or until the cheese is melted and golden.
How to Serve Supreme Sour Cream Chicken Enchiladas
For the best experience, serve your enchiladas hot with delicious side dishes such as:
- Fresh guacamole
- Salsa or pico de gallo
- Mexican rice or refried beans
- A dollop of extra sour cream
How to Store Supreme Sour Cream Chicken Enchiladas
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap enchiladas tightly in foil or plastic wrap and freeze for up to 3 months.
- Reheating: Warm in a 350°F oven for 15 minutes or microwave until heated through.
Tips to Make the Best Enchiladas
- Cheese Varieties: Try cheddar, pepper jack, or a blend for different flavor profiles.
- Sauce Options: Drizzle green enchilada sauce before baking for extra moisture and zest.
- Tortilla Softening: Instead of frying, warm tortillas in a damp paper towel in the microwave to make them pliable.
Variations
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling.
- Creamier Texture: Mix a bit of cream cheese with the sour cream for added richness.
- Healthier Option: Use whole wheat tortillas and reduced-fat cheese.
FAQs
How long do sour cream chicken enchiladas last?
They last up to 3 days in the refrigerator and 3 months in the freezer when properly stored.
Can I substitute an ingredient?
Yes! Swap Monterey Jack for cheddar or use flour tortillas instead of corn for a different texture.
What can I serve with enchiladas?
Pair them with Mexican rice, refried beans, or a crisp green salad for a complete meal.
Enjoy your supreme sour cream chicken enchiladas with family and friends, and savor the perfect balance of creamy, cheesy, and savory goodness!
Supreme Sour Cream Chicken Enchiladas
Ingredients
- 2 cups cooked chicken, cubed
- 1 cup sour cream
- 2 cups Monterey Jack cheese, shredded
- 12 corn tortillas (5 inches each)
- 1 can (4 ounces) green chilies, chopped and drained
- ½ cup vegetable oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix the cooked chicken with sour cream, salt, and pepper.
- Heat vegetable oil in a skillet over medium heat. Briefly fry each tortilla until soft, then drain on paper towels.
- Spoon the chicken mixture onto each tortilla, roll them tightly, and place seam side down in a greased baking dish.
- Sprinkle green chilies and shredded cheese evenly over the enchiladas.
- Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and golden.
Notes
Serve hot with guacamole, salsa, or refried beans. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
