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Creamy Chicken Sour Cream Enchiladas

A comforting and flavorful twist on classic enchiladas, featuring shredded chicken, sour cream, and melted cheese wrapped in corn tortillas.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked chicken, shredded Use leftover rotisserie chicken for a time saver or poach chicken breasts for a more homemade touch.
  • 1 cup sour cream Opt for full-fat for a creamier texture, but Greek yogurt works as a lighter substitute.
  • 1 cup shredded cheese (cheddar or Monterey Jack) Sharp cheddar is recommended for a stronger flavor contrast.
  • 8 pieces corn tortillas Look for thicker tortillas for more structure, especially if freezing some.
  • 1 can (10 oz) enchilada sauce You can make your own or choose a high-quality store-bought option.
  • 1/2 cup chopped onions Sweet or yellow onions work well; sauté them to enhance their sweetness.
  • 1 tablespoon olive oil Use extra virgin for the best flavor.
  • to taste unit salt and pepper Essential to balance the flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Heat the olive oil in a skillet over medium heat. Add the chopped onions and sauté until translucent, about 4–5 minutes. Season lightly with salt.
  3. In a medium bowl, combine the shredded chicken, sour cream, half of the cheese, and the sautéed onions. Stir and season with salt and pepper to taste.
  4. Warm the corn tortillas in the microwave for 10–15 seconds, wrapped in a damp paper towel.
  5. Spread a thin layer of enchilada sauce over the bottom of a baking dish. Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
  6. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the rest of the cheese on top.
  7. Bake for about 20 minutes, until the cheese is bubbly and the sauce is heated through.
  8. Serve hot, garnished with fresh cilantro, avocado, or sour cream as desired.

Notes

Feel free to customize the filling with ingredients like black beans, corn, or different cheeses. These enchiladas can be prepped in advance and stored.