Southern Living Sour Cream Chicken Enchilada Recipe
When it comes to comfort food with a Tex-Mex twist, nothing comes close to the Southern Living Sour Cream Chicken Enchilada recipe. This creamy, cheesy, and perfectly seasoned dish has captured the hearts (and taste buds) of home cooks everywhere.
Equipment
- Baking dish (9x13 size recommended)
- Medium Saucepan
- Whisk
- Mixing bowls (various sizes)
- Cooking spatula
- Knife and cutting board
Ingredients
Enchilada Filling
- 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
- 1 medium onion finely chopped
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
Sour Cream Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream full-fat for the creamiest texture
- 1 can 4 oz diced green chilies
Additional Ingredients
- 8 large flour tortillas
- 1 cup shredded cheddar cheese for topping
- Fresh cilantro optional, for garnish
Instructions
Step 1: Get the Chicken Ready
- Cook and shred the chicken if it’s not already done. Put the shredded chicken in a big bowl and add some salt, pepper, and any other spices you like, like cumin or chili powder, for extra flavor. Mix everything well to make a tasty filling for the enchiladas.
Step 2: Make the Sour Cream Sauce
- In a medium pan, melt some butter on medium heat. Add flour and mix it until smooth. Slowly pour in chicken broth while whisking to keep it smooth, then let it simmer until it thickens. Take it off the heat and stir in sour cream and diced green chilies. Mix it all together to make a creamy, tangy sauce for the enchiladas.
Step 3: Fill the Tortillas
- Lay a tortilla flat on a clean surface. Add some chicken filling in the middle and sprinkle a little shredded cheese on top. Roll it up tightly and place it seam-side down in a baking dish. Repeat until all the tortillas are filled and lined up in the dish.
Step 4: Add the Sauce
- Pour the sour cream sauce evenly over the tortillas, making sure they are all covered. Use a spatula to spread the sauce if needed. This step keeps the enchiladas moist and full of flavor when baking.
Step 5: Add the Finishing Touches
- Sprinkle a generous layer of shredded cheddar cheese over the top of the sauced tortillas. If desired, also add freshly chopped cilantro for a garnish that will provide a burst of freshness in the final dish.
Step 6: Bake the Enchiladas
- Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted, bubbly, and slightly golden. Allow the enchiladas to cool for a few minutes before serving.
Step 7: Serve and Enjoy
- Carefully plate the enchiladas, serving them warm with optional garnishes such as extra cilantro, a dollop of sour cream, or a side of salsa. These sour cream chicken enchiladas are perfect as a standalone dish or paired with sides like Mexican rice or refried beans for a complete meal.
Notes
When making sour cream chicken enchiladas, ensure the tortillas are warmed before filling to prevent cracking. Use high-quality sour cream and cheese for a richer flavor, and don’t skip garnishing with fresh toppings—they add an extra layer of vibrancy and freshness to the dish!