Craving a truly comforting, flavorful meal that’s surprisingly easy to make? Then look no further! This recipe recreates the magic of El Fenix's famous Sour Cream Chicken Enchiladas, bringing that delicious Tex-Mex taste right to your kitchen. Forget complicated recipes; this one is perfect for busy weeknights and impressive enough for a weekend gathering. Get ready for a burst of creamy, cheesy goodness that will leave you wanting more!
Ingredients:
This recipe makes approximately 6-8 enchiladas.
For the Chicken:
- 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 tsp chili powder
- ½ tsp cumin
- ½ tsp oregano
- ¼ tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
For the Enchiladas:
- 1 (10 ounce) can enchilada sauce
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 12 corn tortillas
- Fresh cilantro, for garnish (optional)
Instructions:
Preparing the Chicken Filling:
- Cook the chicken: Boil or bake the chicken breasts until cooked through. Shred the chicken once cooled. This is a quick step that can be done ahead of time. For faster cooking, consider using a pressure cooker or Instant Pot.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Simmer the sauce: Add the shredded chicken, Rotel, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper to the skillet. Stir well to combine and simmer for 10-15 minutes, allowing the flavors to meld.
Assembling and Baking the Enchiladas:
- Preheat your oven: Preheat the oven to 350°F (175°C).
- Prepare the baking dish: Lightly grease a 9x13 inch baking dish.
- Fill the tortillas: Spread a thin layer of the chicken mixture onto each tortilla. Roll up tightly and place seam-down in the prepared baking dish.
- Pour the sauce: Pour half of the enchilada sauce evenly over the enchiladas.
- Top with cheese and sour cream: Spread the sour cream evenly over the enchiladas, then sprinkle with both Monterey Jack and cheddar cheese.
- Bake: Pour the remaining enchilada sauce over the cheese and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
- Garnish and serve: Garnish with fresh cilantro (optional) and serve immediately.
Tips and Variations:
- Spice it up: Add more cayenne pepper or a pinch of red pepper flakes for extra heat.
- Mild it down: Omit the cayenne pepper entirely for a milder dish.
- Cheese variations: Experiment with different cheeses like pepper jack, queso fresco, or a blend of your favorites.
- Vegetarian option: Substitute the chicken with black beans or mushrooms for a vegetarian version.
- Make it ahead: The chicken filling can be made a day in advance and stored in the refrigerator.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients and portion sizes.
- Calories: Approximately 350-400
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 30-35g
These El Fenix-style Sour Cream Chicken Enchiladas are a delicious and satisfying meal that’s perfect for any occasion. Enjoy the ease of homemade cooking and the wonderful flavors of this classic Tex-Mex dish! They’re a great addition to your repertoire of easy recipes, healthy meals, and quick dinner ideas. This recipe is sure to become a family favorite!