Get ready to fall in love with Simple Sour Cream Chicken Enchiladas—a dish that wraps juicy chicken, creamy sauce, and melty cheese inside soft tortillas, then bakes it all to golden, bubbling perfection. This recipe isn’t just easy; it’s one of those weeknight wonders that delivers restaurant-quality flavor with pantry ingredients, making it a family favorite you’ll want to put on repeat!
Ingredients You’ll Need
The magic of Simple Sour Cream Chicken Enchiladas comes from a handful of wholesome, flavorful ingredients that work together for the ultimate comfort meal. Each one plays its own special role—whether adding creaminess, spice, or that irresistible cheesy finish.
- Cooked shredded chicken: Rotisserie or leftover chicken works beautifully and each bite soaks up all that luscious sauce.
- Olive oil: Gives a gentle, savory foundation for sautéing the aromatics.
- Onion: Adds subtle sweetness and depth to the sauce—don’t skip it!
- Garlic: Just a couple of cloves elevate the whole dish with rich, aromatic flavor.
- Diced green chiles: Bring a mild, tangy heat that keeps the enchiladas interesting but kid-friendly.
- Ground cumin: Infuses a warm, earthy note that makes these enchiladas irresistible.
- Salt: Essential for bringing all the flavors together.
- Black pepper: Adds a touch of gentle spice without overwhelming the creamy sauce.
- All-purpose flour: Thickens the sauce to that perfect, creamy consistency.
- Chicken broth: Builds a savory, deeply flavorful base for the sour cream sauce.
- Sour cream: The creamy heart and soul of Simple Sour Cream Chicken Enchiladas—rich, tangy, and comforting!
- Shredded Monterey Jack cheese: Melts like a dream and makes every bite ooey-gooey delicious.
- Flour tortillas: Soft and pliable, they hug the chicken filling perfectly and bake up wonderfully tender.
- Fresh cilantro (optional): A burst of fresh green color and herbal brightness for garnish.
How to Make Simple Sour Cream Chicken Enchiladas
Step 1: Sauté the Aromatics
Start by preheating your oven to 350°F (175°C). In a large skillet over medium heat, warm up the olive oil and toss in the chopped onion. Sauté them until they’re tender and fragrant—usually around 3 to 4 minutes. Then, add the garlic and diced green chiles, letting everything cook together for another minute so the flavors can mingle and get cozy.
Step 2: Create the Sauce Base
Sprinkle the flour right onto the veggies and stir for a minute—this step is the key to thickening the sauce later, so don’t rush it! Slowly whisk in the chicken broth and bring the mixture up to a gentle simmer. Let it cook for about 3 to 4 minutes, just until you notice it thickening nicely. This is the foundation for the luxurious sour cream sauce that makes Simple Sour Cream Chicken Enchiladas so special.
Step 3: Stir in the Creamy Goodness
Take the pan off the heat, then stir in the sour cream, ground cumin, salt, and black pepper. You’ll see the sauce transform into a silky, creamy dream—exactly what you want covering and filling your enchiladas.
Step 4: Mix the Filling
In a separate bowl, combine the shredded chicken with 1/2 cup of the sour cream sauce and 1/2 cup of Monterey Jack cheese. This filling is incredibly moist, cheesy, and packed with flavor—every bite is a treat!
Step 5: Fill and Roll
Spoon an even amount of the chicken mixture down the center of each tortilla, then roll them up snugly. Lay each roll seam-side down in a greased 9×13-inch baking dish so they stay tucked in as they bake.
Step 6: Top and Bake
Pour the remaining creamy sauce right over the filled tortillas, making sure every inch gets covered. Sprinkle on the rest of the Monterey Jack cheese and slide the dish into your preheated oven. Bake uncovered for about 25 to 30 minutes, or until the cheese is bubbly and just starting to turn golden around the edges.
Step 7: Garnish and Serve
Once out of the oven, sprinkle fresh cilantro on top if you like that extra pop of color and flavor. Now your Simple Sour Cream Chicken Enchiladas are ready to steal the show!
How to Serve Simple Sour Cream Chicken Enchiladas
Garnishes
Simple Sour Cream Chicken Enchiladas look and taste even better with a final flourish! Fresh cilantro is classic, but you can also add sliced green onions, diced tomatoes, or a little extra dollop of sour cream for extra creaminess and contrast.
Side Dishes
For an unbeatable meal, pair your enchiladas with sides like classic Mexican rice, refried beans, or a bright avocado salad. Even a crisp slaw works beautifully to balance out the rich, creamy enchiladas.
Creative Ways to Present
Try serving each enchilada individually on colorful plates for a festive vibe, or bring the whole bubbling baking dish straight to the table for family-style fun. You can also cut the enchiladas into smaller pieces and serve them as appetizers at your next get-together.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Simple Sour Cream Chicken Enchiladas into an airtight container and pop them in the fridge. They’ll stay fresh and delicious for up to 3 days, perfect for easy lunches or another quick dinner.
Freezing
Yes, these enchiladas freeze well! Prepare them up to the point before baking, wrap tightly in foil, and freeze for up to 2 months. When you’re ready, simply bake from frozen, adding a few extra minutes to the cooking time, and enjoy homemade goodness any night.
Reheating
To reheat, place your enchiladas in the oven at 325°F until with heated through and bubbling, or microwave individual portions for a couple of minutes. Add a sprinkle of cheese before reheating, if you want that fresh-from-the-oven taste and texture!
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas will give you a more traditional texture and flavor. Just warm them up beforehand so they’re pliable and won’t tear when rolling.
What type Main Course
Any cooked, shredded chicken works—from poached breasts to rotisserie chicken or even leftover grilled chicken. Rotisserie is a time-saver and adds extra flavor!
How can I make these enchiladas spicier?
If you like more heat, try adding hot sauce to the filling or sauce, swap in pepper jack cheese, or toss in some chopped jalapeños with the onions and garlic.
Can I make Simple Sour Cream Chicken Enchiladas ahead of time?
Definitely! Assemble everything ahead, cover, and chill in the refrigerator up to a day in advance. Bake when ready to eat for a fresh, homemade meal with zero last-minute stress.
What can I substitute for sour cream?
If you’re out of sour cream or want a lighter option, try full-fat plain Greek yogurt—it works very well and brings the same lovely creaminess to the dish.
Final Thoughts
If you’ve been searching for a dish that’s both comforting and unforgettable, Simple Sour Cream Chicken Enchiladas check every box. Give this recipe a try and watch it become a staple in your dinner rotation—sharing it with friends and family makes it even more special!
Print
Simple Sour Cream Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Simple Sour Cream Chicken Enchiladas are a comforting and flavorful dish perfect for a family dinner. Creamy and cheesy, with tender chicken wrapped in soft tortillas and baked to perfection, these enchiladas are sure to be a hit.
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 8 small flour tortillas
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Sauté onion: In a skillet over medium heat, sauté the onion in olive oil until soft.
- Add flavors: Add garlic, green chiles, cumin, salt, and pepper; cook briefly.
- Thicken sauce: Stir in flour, then whisk in chicken broth and simmer until thickened.
- Make sour cream sauce: Remove from heat, stir in sour cream.
- Prepare chicken filling: Mix chicken with 1/2 cup sauce and 1/2 cup cheese.
- Assemble enchiladas: Fill tortillas, roll up, place in baking dish.
- Bake: Pour remaining sauce over enchiladas, top with cheese, bake for 25–30 minutes.
- Garnish and serve: Garnish with cilantro if desired before serving.
Notes
- You can use rotisserie chicken for convenience.
- For a spicier version, add hot sauce or pepper jack cheese.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 510
- Sugar: 3g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
