Homemade Sour Cream Enchiladas

Sour Cream Enchiladas: A Tex-Mex Delight

Let's make a dish that's both comforting and packed with flavor: Sour Cream Enchiladas. These creamy and cheesy enchiladas are made with shredded chicken, flour tortillas, and a luscious sour cream sauce. They're a perfect weeknight meal or a crowd-pleasing dish for any gathering. I'm excited to share this simple yet satisfying recipe with you.

Ingredient Essentials

Chicken:

Cooked and shredded chicken is the star of this dish. You can use rotisserie chicken for a shortcut or cook chicken specifically for this recipe.

Onion:

Diced onion adds flavor and texture to the filling.

Vegetable Oil:

Vegetable oil is used for sautéing the onion and chicken.

Flour Tortillas:

Flour tortillas are used to wrap the filling. You can also use corn tortillas if you prefer.

Shredded Mexican Cheese:

Shredded Mexican cheese adds a melty, cheesy goodness to the filling and the topping.

Butter:

Butter is used to make the roux for the sauce.

All-Purpose Flour:

All-purpose flour is used to thicken the sauce.

Chicken Broth:

Chicken broth adds flavor and moisture to the sauce.

Sour Cream:

Sour cream adds creaminess and tang to the sauce.

Green Chiles:

Green chiles add a mild heat and flavor to the sauce.

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Crafting Your Enchiladas

Chicken and Onion Sautéing:

In a medium skillet, cook the chicken and onion in vegetable oil until the chicken is heated through and the onion is tender. You can add taco seasoning or other spices for extra flavor.

Tortilla Filling:

Divide the chicken mixture evenly among the tortillas. Top with cheese. Roll up the tortillas and place them seam-down in a greased 9x13 inch baking dish.

Sauce Preparation:

In the same skillet, melt the butter. Add the flour and cook for about 2 minutes, stirring constantly, to make a roux. Slowly whisk in the chicken broth until the sauce is bubbly and thickened. Remove from heat and stir in the sour cream and green chiles.

Assembly and Baking:

Pour the sauce evenly over the tortillas. Sprinkle the remaining cheese over the sauce. Bake in a preheated oven at 400°F (200°C) for about 20 minutes, or until the cheese is melted and bubbly.

You Must Know

• These enchiladas are a perfect combination of creamy, cheesy, and savory flavors.
• They're a great meal for any occasion.
• Leftovers can be stored in the refrigerator.

I particularly love the creamy and tangy sour cream sauce. It coats the enchiladas perfectly and adds a richness that makes them truly irresistible. The combination of chicken, cheese, and green chiles is a classic for a reason – it's simply delicious.

Serving Suggestions

Serve these Sour Cream Enchiladas hot, straight from the oven. They're delicious on their own or with a side of rice, beans, or a salad.

Flavorful Variations

Add your favorite vegetables to the filling, such as corn, black beans, or bell peppers. You can also use different types of cheese, such as Monterey Jack or pepper jack. For a spicier kick, add jalapenos or use a hotter variety of green chiles.

Storage and Reheating

Store leftover enchiladas in an airtight container in the refrigerator for up to four days. Reheat them in the oven or microwave until heated through.

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Chef's Helpful Tips

Use rotisserie chicken for a quick and easy meal.

Don't overfill the tortillas, or they will be difficult to roll.

Use a whisk to prevent lumps in the sauce.

Adjust the amount of green chiles to your desired level of spiciness.

These Sour Cream Enchiladas are a delicious and easy meal that's perfect for any occasion. They're creamy, cheesy, and packed with flavor. I hope you enjoy making and sharing these delightful enchiladas as much as I do. They're a guaranteed crowd-pleaser that will become a cherished favorite in your recipe collection.

Frequently Asked Questions

→ Can I use a different type of meat?

Yes, you can use ground beef, shredded pork, or even vegetarian options like black beans or vegetables instead of chicken.

→ Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas if you prefer. Just be aware that they are more delicate than flour tortillas and may tear more easily.

→ Can I make this ahead of time?

Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator. Add a few extra minutes to the baking time if baking from cold.

→ Can I freeze these enchiladas?

Yes, you can freeze these enchiladas. Wrap them tightly in foil and store them in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ Can I make the sauce spicier?

Yes, you can add chopped jalapenos, a pinch of cayenne pepper, or a few dashes of hot sauce to the sauce to make it spicier.