Sour Cream Chicken Enchiladas Recipe

The Ultimate Guide to Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas are the epitome of comfort food, blending savory chicken, melty cheese, and a creamy sauce into a dish that is both indulgent and satisfying. This recipe is not only straightforward but also quick, making it a go-to for busy weeknights or a cozy weekend dinner. In this article, we’ll delve into the ingredients, preparation, and some tips and tricks to ensure your enchiladas are a hit every time.

Ingredients Breakdown

Chicken Breasts: The primary protein in this dish, chicken breasts are cooked and shredded to create a tender and juicy filling. You can use rotisserie chicken or leftover chicken to save time.

Onion: Chopped onion adds a layer of sweetness and depth to the filling. Browning the onions helps to mellow their sharpness and enhances their natural sugars.

Rotel: This canned blend of diced tomatoes and green chilies brings a slight kick to the dish, balancing the richness of the cream sauce.

Taco Seasoning: A mix of spices including cumin, chili powder, and garlic powder, taco seasoning infuses the chicken with bold, Mexican-inspired flavors.

Cream of Chicken Soup: Acting as a binder and adding creaminess, this soup is split between the filling and the topping sauce.

Sour Cream: The star of the show, sour cream provides tanginess and creaminess, making the enchiladas rich and luscious.

Milk: Used to thin the sauce, milk ensures the topping is pourable and evenly coats the enchiladas.

Shredded Cheese: Any cheese works, but cheddar or Monterey Jack are preferred for their melting qualities and flavor.

Tortillas: Flour tortillas are typically used, but corn tortillas can add a more authentic touch if preferred.

Step-by-Step Instructions

Preparation

1. Preheat the Oven: Start by preheating your oven to 350 degrees Fahrenheit. This ensures that it reaches the right temperature by the time your enchiladas are ready to bake.
2. Cook the Onions: In a skillet over medium heat, brown the chopped onions until they become soft and translucent. This should take about 5 minutes. The onions should be fragrant and slightly caramelized.
3. Prepare the Chicken Mixture: Add the shredded chicken to the skillet with the onions. Sprinkle in the taco seasoning and add the can of Rotel and half the can of cream of chicken soup. Stir everything together and let it cook over low heat until well combined. The mixture should be moist but not too wet.
4. Assemble the Enchiladas: Spoon the chicken mixture evenly into the center of each tortilla. Roll each tortilla tightly and place them seam-side down in a 9×13 inch baking dish. Continue until the dish is full.
5. Make the Sauce: In a separate bowl, mix the remaining cream of chicken soup, the sour cream, and the milk until smooth and well combined. Pour this mixture over the rolled tortillas, ensuring they are completely covered. This sauce will keep the enchiladas moist and add a delicious creamy texture.
6. Add Cheese: Sprinkle a generous handful of shredded cheese over the top of the sauce-covered enchiladas. The cheese will melt and create a golden, bubbly topping.
7. Bake: Place the baking dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted and the enchiladas are heated through. The sauce should be bubbly, and the edges of the tortillas slightly crispy.

Tips for Perfect Enchiladas

1. Shredding Chicken: For easy shredding, use two forks or a hand mixer. If you’re short on time, store-bought rotisserie chicken works well.
2. Tortilla Handling: Warm the tortillas slightly before filling them to prevent cracking. You can do this in a microwave wrapped in a damp paper towel or on a skillet.
3. Customize the Spice Level: If you prefer a spicier dish, use hot Rotel or add some chopped jalapenos to the filling. For a milder version, use mild Rotel and reduce the taco seasoning.
4. Cheese Choices: While cheddar and Monterey Jack are traditional, feel free to experiment with other cheeses like Pepper Jack for an extra kick or a Mexican blend for more complexity.
5. Make-Ahead and Freezing: These enchiladas are perfect for meal prep. Assemble the enchiladas and cover them with the sauce but do not bake. Cover tightly with aluminum foil and freeze. When ready to eat, thaw in the fridge overnight and bake as directed. They may require a bit more baking time if still slightly frozen.

Serving Suggestions

Sour Cream Chicken Enchiladas are a complete meal on their own but pair wonderfully with a variety of sides:

• Mexican Rice: A classic side that complements the flavors of the enchiladas.
• Refried Beans: Adds a creamy texture and additional protein to the meal.
• Guacamole: The fresh, creamy avocado dip balances the richness of the enchiladas.
• Pico de Gallo: A fresh salsa made from tomatoes, onions, cilantro, and lime juice adds a refreshing contrast.
• Salad: A simple green salad with a tangy vinaigrette can provide a nice crunch and lighten up the meal.

Nutritional Information

Each serving of these Sour Cream Chicken Enchiladas is approximately 143 calories, making them a relatively light option for a cheesy, comforting dish. The nutritional value can be adjusted based on the type and amount of cheese used, the fat content of the sour cream, and any additional toppings or sides.