Sour Cream Enchiladas are a delightful way to bring the rich flavors of Mexican cuisine into your home. This dish encapsulates everything wonderful about comfort food: it’s creamy, savory, and just the right amount of indulgent. The combination of tender chicken, smooth sour cream, and melted cheese enveloped in warm tortillas creates a comforting meal that is sure to impress.
Why make this recipe? First, it brings a touch of warmth and coziness to the dinner table, especially on a chilly evening. The process of preparing such a dish can be a lovely way to gather friends and family around you, creating both comforting memories and delicious aromas wafting through your kitchen. Who wouldn’t want to indulge in something that feels like a warm hug?
Second, Sour Cream Enchiladas are surprisingly easy to make! Even if you are not an experienced chef, this recipe offers step-by-step instructions that guide you through each stage. It takes relatively little time compared to the satisfaction it provides, making it an ideal option for a weeknight dinner or a special gathering. You’ll find that the ingredients are common and can often be found in your pantry or local grocery store.
Lastly, Sour Cream Enchiladas can be customized to fit a variety of tastes. While this recipe calls for chicken, feel free to swap it out for beef, beans, or even vegetables if you prefer! Whether you enjoy a classic flavor or wish to get adventurous, this recipe serves as a wonderful canvas for your culinary creativity.
How to Make Sour Cream Enchiladas
Ingredients:
1 large chicken breast
1 Tbsp taco seasoning
1/4 onion, diced
1 1/2 cups sour cream
1 1/2 cups Cheddar cheese, shredded
8 small tortillas
2 (10 oz) cans enchilada sauce
Directions:
Preheat the oven to 350 degrees Fahrenheit.
Season the chicken breast with taco seasoning. Place it on a baking sheet and bake for 25-30 minutes, or until cooked through. Once cooked, remove from the oven and shred the chicken.
In a mixing bowl, combine the shredded chicken, diced onion, sour cream, and 1 cup of shredded cheddar cheese.
Fill each tortilla with the chicken mixture, roll them up, and place them seam side down in a 13 x 9-inch baking dish coated with a small amount of enchilada sauce.
Pour the remaining enchilada sauce over the filled tortillas in the baking dish, ensuring they are evenly covered.
Cover the baking dish with foil and bake for about 35 minutes, or until the enchiladas are bubbly and heated through.
Remove the foil and sprinkle the remaining shredded cheddar cheese over the top of the enchiladas. Return the baking dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Allow the enchiladas to cool for 5 minutes before serving.
How to Serve Sour Cream Enchiladas
Serving Sour Cream Enchiladas is both simple and delightful. Once they are out of the oven and slightly cooled, it is time to dig in! You can serve them straight from the baking dish, allowing guests to help themselves. This wonderful dish is perfect for family-style dinners or casual gatherings with friends.
For an extra garnish, consider adding a sprinkle of fresh cilantro or a dollop of extra sour cream on top. A side of fresh guacamole or salsa can also elevate the meal. These vibrant additions provide a delightful contrast and add freshness to each bite.
Finally, don’t forget the sides! Serve with fluffy white rice and a crisp green salad for a well-rounded meal. Your guests will surely appreciate this good-natured feast, and you will relish the smiles around the table as everyone enjoys this tasty dish.
Additional Tips:
Ensure the chicken is fully cooked before shredding for the best texture.
Feel free to use corn tortillas for a gluten-free option.
Leftovers can be stored in the refrigerator and reheated easily.
Nutrition Facts:
Serving Size: 1 enchilada
Calories: Approximately 350
Protein: 25g
Fat: 20g
Carbohydrates: 30g
FAQ Section
Q: Can I use a different protein?
A: Yes! You can easily swap the chicken for shredded beef, turkey, or even beans for a vegetarian version.
Q: Can I make these enchiladas ahead of time?
A: Absolutely! Prepare them, cover, and refrigerate. When you’re ready to bake, you may need to increase the cooking time slightly.
Q: What can I serve with these enchiladas?
A: Rice and salads make great sides, but you can also serve with chips and salsa for a full-on fiesta experience!
Sour Cream Enchiladas
Print Sour Cream Enchiladas
Ingredients
1 large chicken breast
1 Tbsp taco seasoning
1/4 onion, diced
1 1/2 cups sour cream
1 1/2 cups Cheddar cheese, shredded
8 small tortillas
2 (10 oz) cans enchilada sauce
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Season the chicken breast with taco seasoning. Place it on a baking sheet and bake for 25-30 minutes, or until cooked through. Once cooked, remove from the oven and shred the chicken.
In a mixing bowl, combine the shredded chicken, diced onion, sour cream, and 1 cup of shredded cheddar cheese.
Fill each tortilla with the chicken mixture, roll them up, and place them seam side down in a 13 x 9-inch baking dish coated with a small amount of enchilada sauce.
Pour the remaining enchilada sauce over the filled tortillas in the baking dish, ensuring they are evenly covered.
Cover the baking dish with foil and bake for about 35 minutes, or until the enchiladas are bubbly and heated through.
Remove the foil and sprinkle the remaining shredded cheddar cheese over the top of the enchiladas. Return the baking dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Allow the enchiladas to cool for 5 minutes before serving.
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