Sour Cream Enchiladas – These Sour Cream Enchiladas are a delicious twist on traditional Mexican enchiladas, featuring creamy and tangy sour cream as a key ingredient. The dish is made by mixing shredded chicken, diced onion, sour cream, and cheddar cheese, then wrapping the mixture in small tortillas and baking them in a delicious enchilada sauce. This recipe is sure to be a hit with your family and friends, and it is perfect for any occasion!
Sour Cream Enchiladas have been a staple in my household for years, and my husband and I absolutely love them. I remember the first time we tried them at a Mexican restaurant and we were blown away by the creaminess and flavor. We were determined to recreate the recipe at home and spent weeks experimenting with different ingredients and techniques until we finally perfected our version. Now, we make these enchiladas regularly, and they are always a crowd-pleaser. Our kids love them too and always ask for seconds!
Why This Sour Cream Enchiladas Recipe Is Worth Trying?
- Creamy and Tangy: The sour cream adds a tangy and creamy flavor to the chicken and cheese mixture, making the enchiladas extra delicious.
- Easy to Make: This recipe is easy to make and requires just a few simple ingredients. It is perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen.
- Perfect for Feeding a Crowd: This recipe can easily be doubled or tripled to feed a large crowd. It is perfect for parties, potlucks, or family gatherings.
- Versatile: You can customize this recipe by adding different ingredients such as black beans, corn, or jalapeños to the chicken mixture.
Ingredients:
- 1 large chicken breast (about 350g/0.77lb)
- 1 tablespoon taco seasoning
- 1/4 onion, diced
- 1 1/2 cups (350g) sour cream
- 1 1/2 cups (170g) shredded Cheddar cheese
- 8 small tortillas
- 2 (10 oz.) cans enchilada sauce
Directions:
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Season the chicken breast with taco seasoning and bake in the oven for 25-30 minutes or until cooked through. Remove from oven and shred.
In a bowl, combine the shredded chicken, diced onion, sour cream, and 1 cup of the shredded Cheddar cheese.
Fill each tortilla with the chicken mixture, roll it up and place it seam side down in a 13 x 9 baking dish that has a small amount of enchilada sauce coating the bottom.
Pour over the remaining enchilada sauce, cover with foil, and bake for about 35 minutes, until bubbly and warm.
Uncover, sprinkle the remaining shredded Cheddar cheese over the top of the enchiladas. Return to the oven for 5 minutes or until cheese is melted.
Allow to cool for 5 minutes before serving. Serve hot and enjoy!
Notes:
- You can use rotisserie chicken or any other cooked chicken instead of baking and shredding the chicken breast.
- For a vegetarian option, you can substitute the chicken with cooked black beans or diced vegetables like zucchini and bell peppers.
- You can adjust the level of spiciness by using mild or hot enchilada sauce and adjusting the amount of taco seasoning.
- Serve the enchiladas with some toppings like sliced avocado, chopped cilantro, or a dollop of sour cream.
In conclusion, Sour Cream Enchiladas is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a gathering with friends and family. The combination of tender shredded chicken, creamy sour cream, and gooey melted cheese wrapped in a tortilla and smothered in enchilada sauce is simply irresistible. With simple ingredients and easy-to-follow instructions, this recipe can be customized to suit your taste preferences and dietary needs. Give it a try and enjoy the flavors of Mexico in the comfort of your own home!
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas and store them in the fridge for up to 24 hours before baking. Just make sure to cover the dish with plastic wrap or foil to prevent drying out.
Can I freeze the leftover enchiladas?
Yes, you can freeze the enchiladas for up to 3 months. To reheat, thaw them in the fridge overnight and bake in a preheated 350°F oven for 20-25 minutes, or until heated through.
What can I serve with the enchiladas?
You can serve the enchiladas with some rice and beans, a side salad, or some chips and guacamole.
Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas if you prefer. Just make sure to warm them up before filling and rolling to prevent them from cracking.
Can I use a different type of cheese?
Yes, you can use any type of cheese you like, such as Monterey Jack, Pepper Jack, or a Mexican blend.
Sour Cream Enchiladas
Ingredients
- 1 large chicken breast about 350g/0.77lb
- 1 tablespoon taco seasoning
- 1/4 onion diced
- 1 1/2 cups 350g sour cream
- 1 1/2 cups 170g shredded Cheddar cheese
- 8 small tortillas
- 2 10 oz. cans enchilada sauce
Instructions
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Season the chicken breast with taco seasoning and bake in the oven for 25-30 minutes or until cooked through. Remove from oven and shred.
- In a bowl, combine the shredded chicken, diced onion, sour cream, and 1 cup of the shredded Cheddar cheese.
- Fill each tortilla with the chicken mixture, roll it up and place it seam side down in a 13 x 9 baking dish that has a small amount of enchilada sauce coating the bottom.
- Pour over the remaining enchilada sauce, cover with foil, and bake for about 35 minutes, until bubbly and warm.
- Uncover, sprinkle the remaining shredded Cheddar cheese over the top of the enchiladas. Return to the oven for 5 minutes or until cheese is melted.
- Allow to cool for 5 minutes before serving. Serve hot and enjoy!
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