sour cream chicken enchilada recipe
The Best sour cream chicken enchilada recipe
The recipe balances rich flavors with a touch of freshness, making it a great way to enjoy chicken without feeling like it’s a heavy meal. The sour cream adds a subtle creaminess that makes the enchiladas melt in your mouth, while the cheese keeps them hearty enough to feel satisfying. It’s a dish that works for both quick meals and longer prep times—you can assemble them ahead and bake them later, so it’s perfect for busy families. Plus, the whole family loves how easy they are to customize: swap the chicken for turkey, add black beans for extra protein, or even skip the sour cream if you prefer a lighter version. It’s a recipe that’s as flexible as it is delicious.
Sour Cream Chicken Enchiladas
A comforting dish featuring tender chicken rolled in a creamy sour cream sauce, nestled in a rich tomato-based enchilada sauce, and topped with melted cheese for a satisfying meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup warm water
- 1 egg
- ½ cup vegetable oil
- 1 cup tomato sauce
- 1 can (15 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
👨🍳Directions
-
1
Preheat oven to 400°F. Cut chicken breasts into bite-sized pieces and set aside. -
2
In a bowl, mix chicken pieces with sour cream, garlic powder, onion powder, salt, and pepper until evenly coated. -
3
Make the dough by mixing flour, salt, warm water, egg, and oil until a smooth dough forms. Divide into 8 equal balls and roll each into a thin rectangle. -
4
Heat tomato sauce and enchilada sauce in a saucepan until simmering. Stir in shredded cheddar cheese until melted. -
5
Fill each rolled dough with chicken, then roll tightly into a tube. Place in an oven-safe baking dish, seam-side down. -
6
Pour the sauce over the enchiladas, then top with remaining sour cream and Monterey Jack cheese. -
7
Bake for 20 minutes, then reduce heat to 375°F and bake for another 10–15 minutes until cheese is bubbly and golden.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Rolling pin
- Oven-safe baking dish
- Mixing spoon
- Fork
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sour Cream Chicken Enchiladas Works
❓ Frequently Asked Questions About Sour Cream Chicken Enchiladas
How do I make sure the chicken stays moist while cooking the enchiladas?
Yes, keeping the chicken tender is key. After browning the chicken in oil, drain the excess fat and pour in a small amount of chicken broth or water. Simmer until fully cooked, then let it rest in the broth before shredding. This helps retain moisture.
Can I use pre-cooked chicken instead of fresh?
Absolutely. If using pre-cooked chicken, drain it thoroughly to remove any excess liquid, then season it with salt and pepper before shredding. This prevents a soggy texture in your enchiladas.
What if I don’t have sour cream for the topping?
Substitute with Greek yogurt or even a mix of mayonnaise and a little sour cream substitute (like sour cream powder mixed with water). For extra creaminess, stir in a little milk or cream cheese.
How should I reheat leftover enchiladas without drying them out?
For best results, warm the enchiladas in a covered pot on low heat with a splash of chicken broth or water. Alternatively, microwave on low power, stirring occasionally, until heated through. Avoid high heat to prevent drying.
