Craving a comforting, flavorful, and surprisingly easy weeknight dinner? Look no further than these incredible sour cream chicken enchiladas! This recipe delivers all the cheesy, saucy goodness you expect from classic enchiladas, with a creamy twist that will leave everyone wanting more. It’s a perfect example of delicious dishes that are surprisingly simple to make, ideal for homemade cooking enthusiasts of all levels. Get ready to enjoy a quick dinner idea that's both healthy and satisfying!
Ingredients:
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For the Chicken Filling:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (4 ounce) can chopped green chilies
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp oregano
- Salt and pepper to taste
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For the Enchilada Sauce:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tbsp chili powder
- 1 tsp cumin
- 1/4 tsp oregano
- Salt and pepper to taste
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Other Ingredients:
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (optional)
- Fresh cilantro, for garnish (optional)
Instructions:
Step 1: Prepare the Chicken Filling
- Cook the chicken breasts: Boil or bake the chicken breasts until cooked through. Shred the chicken using two forks.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine the filling ingredients: Stir in the shredded chicken, Rotel, chopped green chilies, chili powder, cumin, oregano, salt, and pepper. Cook for 5-7 minutes, allowing the flavors to meld.
Step 2: Make the Enchilada Sauce
- Sauté the aromatics: Heat olive oil in a separate skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Simmer the sauce: Stir in the Rotel, chicken broth, sour cream, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
Step 3: Assemble and Bake the Enchiladas
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Fill the tortillas: Dip each corn tortilla briefly in warm water to soften. Fill each tortilla with about 1/4 cup of the chicken filling. Roll up tightly and place seam-down in the prepared baking dish.
- Pour the sauce: Pour the enchilada sauce evenly over the enchiladas.
- Add cheese: Sprinkle generously with cheddar and Monterey Jack cheese (if using).
- Bake: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the sauce is heated through.
- Garnish and serve: Garnish with fresh cilantro before serving. Enjoy!
Cooking Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the filling or sauce for extra heat.
- Vegetarian option: Substitute the chicken with 1 (15 ounce) can of black beans, drained and rinsed.
- Different cheese: Experiment with different types of cheese, such as pepper jack, queso fresco, or a Mexican cheese blend.
- Make it ahead: Prepare the chicken filling and enchilada sauce ahead of time and store them separately in the refrigerator. Assemble and bake the enchiladas just before serving.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
This sour cream chicken enchilada recipe is a fantastic addition to your repertoire of easy recipes and healthy meals. It's a crowd-pleaser that's perfect for a family dinner or a casual get-together. Enjoy the process of homemade cooking and savor every delicious bite!