Tuesday, October 3, 2023

Sour Cream Chicken Enchiladas

A Tangy Twist: Sour Cream Chicken Enchiladas Recipe

Introduction:

If you're a fan of Tex-Mex cuisine and enjoy the tantalizing flavors of sour cream, then sour cream chicken enchiladas are a dish you must try. These cheesy, creamy, and slightly tangy enchiladas are a perfect blend of comforting flavors that will have you coming back for more. Whether you're hosting a dinner party or simply craving a delicious homemade meal, this article will guide you through an easy-to-follow recipe for sour cream chicken enchiladas that will satisfy your taste buds and leave you feeling completely satisfied.

Ingredients:

To make a mouthwatering batch of sour cream chicken enchiladas, gather the following ingredients:

For the filling:

2 cups cooked and shredded chicken (rotisserie chicken works well)

1 cup sour cream

1 cup shredded Monterey Jack or cheddar cheese

1/2 cup diced onion

1/2 cup diced bell pepper (optional)

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and pepper to taste

For the sauce:

2 cups enchilada sauce (red or green, depending on your preference)

1 cup sour cream

1/2 cup chicken broth

1/2 teaspoon ground cumin

Salt and pepper to taste

For assembling:

8-10 flour tortillas (6-inch size)

1 cup shredded Monterey Jack or cheddar cheese

Chopped fresh cilantro, for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.

In a large mixing bowl, combine the shredded chicken, sour cream, shredded cheese, diced onion, diced bell pepper (if using), minced garlic, ground cumin, chili powder, salt, and pepper. Mix well until all the ingredients are evenly combined.

In a separate bowl, whisk together the enchilada sauce, sour cream, chicken broth, ground cumin, salt, and pepper to create the sauce. Spread a thin layer of the sauce on the bottom of the greased baking dish.

Take a tortilla and spoon about 1/4 cup of the chicken filling onto the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling, arranging them side by side in the dish.

Pour the remaining sauce over the enchiladas, making sure they are fully covered. Sprinkle the shredded cheese over the top. Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.

Once baked, remove the sour cream chicken enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro, if desired. Serve the enchiladas warm, accompanied by your favorite side dishes such as Mexican rice, refried beans, or a fresh salad.