Craving a comforting, flavorful meal that’s surprisingly easy to make? Look no further than these creamy, cheesy Sour Cream Chicken Enchiladas! This recipe is perfect for busy weeknights, impressing guests, or simply enjoying a delicious homemade dinner. Forget takeout – this easy recipe delivers big on taste without sacrificing time or effort. It's one of those healthy meals the whole family will love.
Ingredients:
This recipe makes approximately 6 enchiladas.
-
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp oregano
- Salt and pepper to taste
-
For the Enchiladas:
- 1 (16 oz) container sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6-8 corn or flour tortillas (burrito-size work best)
Instructions:
Get started with the Chicken Filling:
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until browned on all sides. Remove chicken from skillet and set aside.
- Sauté Aromatics: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Simmer the Sauce: Stir in diced tomatoes and green chilies, chicken broth, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer.
- Shred the Chicken: Return the cooked chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and easily shreds with a fork. Shred the chicken directly in the sauce.
Assemble and Bake the Enchiladas:
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Prepare the Filling: Stir half of the sour cream into the shredded chicken mixture. This adds extra creaminess and moisture to the filling.
- Fill the Tortillas: Spread a thin layer of the chicken mixture down the center of each tortilla. Roll up tightly and place seam-down in the prepared baking dish.
- Top with Cheese and Sour Cream: Pour the remaining sour cream over the enchiladas. Sprinkle generously with both cheddar and Monterey Jack cheese.
- Bake: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the chicken filling for extra heat.
- Add vegetables: Include sautéed bell peppers and onions along with the chicken for added flavor and nutrients.
- Different cheeses: Experiment with other Mexican cheeses like queso fresco or asadero.
- Make it ahead: Assemble the enchiladas ahead of time and store them, unbaked, in the refrigerator for up to 24 hours. Add an extra 5-10 minutes to the baking time.
- Serving suggestions: Serve with your favorite Mexican sides like rice, beans, guacamole, or pico de gallo.
Nutritional Information (per enchilada, approximate):
- Calories: Around 350-400
- Protein: Around 25-30g
- Fat: Around 20-25g
- Carbohydrates: Around 20-25g
This quick dinner idea offers a delicious and satisfying meal the whole family will enjoy. The combination of tender chicken, creamy sour cream, and melted cheese is simply irresistible! Enjoy your homemade, healthy and delicious Sour Cream Chicken Enchiladas!