Description
These Sour Cream Chicken Enchiladas are a comforting and flavorful dish, perfect for a weeknight meal or a casual gathering. Filled with a savory chicken mixture and smothered in a creamy, tangy sour cream sauce, they are sure to be a crowd-pleaser. The addition of fresh cilantro and lime juice to the sauce provides a bright, unique flavor that elevates this classic recipe.
Equipment:
- 9×13 inch baking dish
- Large skillet
- Mixing bowls
- Measuring cups and spoons
Ingredients
For the Chicken Filling:
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese, divided
For the Sour Cream Sauce:
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup chopped cilantro, fresh
- 1 tablespoon lime juice, fresh
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
For Assembly:
- 10–12 corn tortillas
- 1 cup shredded Monterey Jack cheese, for topping
Instructions
Get Started:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Prepare the Chicken Filling:
- If you haven’t already, cook and shred the chicken breasts. You can bake, boil, or use rotisserie chicken for ease. Set the shredded chicken aside.
- Warm olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, chili powder, cumin, salt, and pepper. Cook for another minute until fragrant.
- Add the shredded chicken to the skillet and stir to combine with the spices and onion mixture.
- Remove the skillet from the heat and stir in 1/2 cup of the shredded Monterey Jack cheese. Set aside to cool slightly.
Make the Sour Cream Sauce:
- In a mixing bowl, whisk together the condensed cream of chicken soup, sour cream, and milk until smooth.
- Stir in the fresh chopped cilantro, fresh lime juice, garlic powder, and onion powder.
- Season the sauce with salt and pepper to your liking.
Assemble the Enchiladas:
- Pour about 1/2 cup of the sour cream sauce into the bottom of the prepared baking dish and spread evenly.
- To soften the corn tortillas for rolling, you can quickly warm them in a dry skillet or microwave them briefly. This prevents cracking.
- Fill each tortilla with a few tablespoons of the chicken filling down the center.
- Roll up each tortilla tightly and place them seam-down in the baking dish, nestling them side-by-side.
- Pour the remaining sour cream sauce evenly over the enchiladas, ensuring they are well coated.
- Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the enchiladas.
Bake:
- Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through, the sauce is bubbly, and the cheese is melted and lightly golden brown.
- Let the enchiladas rest for a few minutes before serving. This allows them to set up slightly.
Notes
The addition of fresh cilantro and lime juice to the sour cream sauce is what makes this recipe stand out. While many sour cream chicken enchilada recipes rely solely on the richness of the sour cream and cream of chicken soup, the lime juice and cilantro introduce a refreshing zest that cuts through the richness and brightens the overall flavor profile. This touch of acidity and herbaceousness prevents the dish from feeling too heavy and adds a layer of complexity that is both unexpected and delightful. Feel free to adjust the amount of lime juice to your preference, or add a pinch of cayenne pepper to the chicken filling for a little heat. Serve these enchiladas with your favorite toppings such as diced tomatoes, olives, or extra cilantro.
Nutrition
- Serving Size: 1 Serving
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg