Sour Cream Chicken Enchiladas are a delicious and satisfying dish. They are creamy, cheesy, and packed with flavor. This recipe is perfect for busy nights or family gatherings. Everyone will love these enchiladas!
Why Make This Recipe
There are many reasons to make Sour Cream Chicken Enchiladas. They are quick to prepare, and you can use leftover chicken. Plus, they are a hit with both kids and adults! This dish brings warmth and comfort to any table, making it a perfect choice for weeknight dinners or weekend meals.
How to Make Sour Cream Chicken Enchiladas
Making Sour Cream Chicken Enchiladas is simple and fun! Follow these easy steps, and you’ll have a tasty meal ready in no time.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 2 cups Monterey Jack cheese, shredded
- 1 onion, finely chopped
- 1 clove garlic, minced
- 10 flour tortillas
- 1 (10 oz) can green enchilada sauce
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, mix the shredded chicken, sour cream, half of the cheese, the chopped onion, and minced garlic. Season with salt and pepper to taste.
- Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll them up tightly and place seam side down in the prepared baking dish.
- Pour the green enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Garnish with chopped cilantro before serving.
How to Serve Sour Cream Chicken Enchiladas
Serve the Sour Cream Chicken Enchiladas warm, straight out of the oven. They are great on their own or with a side of rice and beans. You can also add avocado, sour cream, or salsa for extra flavor!
How to Store Sour Cream Chicken Enchiladas
If you have leftovers, store them in an airtight container in the fridge. They will last for about 3-4 days. You can also freeze them for up to 2 months. Just reheat in the oven or microwave before serving.
Tips to Make Sour Cream Chicken Enchiladas
- Use leftover chicken or rotisserie chicken to save time.
- Don’t skip the cilantro garnish; it adds fresh flavor.
- Make sure not to overfill the tortillas, or they may break.
Variations
Feel free to switch things up! You can use different cheeses like cheddar or pepper jack for a bit of spice. You can also add veggies like bell peppers or spinach for extra nutrition.
FAQs
1. Can I use turkey instead of chicken?
Yes! Cooked turkey works well in this recipe.
2. How can I make this dish spicier?
Add diced jalapeños to the chicken mixture or use a spicy enchilada sauce.
3. Can I make these enchiladas ahead of time?
Yes! You can prepare them and store them in the fridge before baking. Just bake them when you’re ready to eat.
Sour Cream Chicken Enchiladas
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 2 cups Monterey Jack cheese, shredded
- 1 onion, finely chopped
- 1 clove garlic, minced
- 10 pieces flour tortillas
- 1 can green enchilada sauce (10 oz)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, mix the shredded chicken, sour cream, half of the cheese, the chopped onion, and minced garlic. Season with salt and pepper to taste.
- Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll them up tightly and place seam side down in the prepared baking dish.
- Pour the green enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Garnish with chopped cilantro before serving.