Irresistible Chicken Enchiladas with Sour Cream Sauce

Okay, seriously, you NEED these Chicken Enchiladas with Sour Cream Sauce in your life. I had my first taste of enchiladas at a tiny little family-run place downtown. The aroma alone pulled me in! But these? These are even better – and way easier to whip up at home. The creamy, tangy sauce is the best part, trust me. They just make everything taste incredible. They’ve easily become a favorite in my household.

They’re perfect for a cozy night in and they don’t take a ton of time to prepare, which is my favorite things about making them. So, so good!

Why You’ll Love These Chicken Enchiladas with Sour Cream Sauce

Okay, so why *will* you love them? Let me tell you:

• Easy Peasy: Seriously, this recipe is so simple, even a beginner cook (no judgment!) can nail it.
• Flavor Bomb: That sour cream sauce? It’s creamy, tangy, and just plain addictive. You’ve been warned!
• Family-Friendly: Even the picky eaters in my house go for these, which is saying something!
• Totally Customizable: Wanna add some extra veggies? Go for it! More cheese? Heck yeah! Make ’em your own.
• Crowd-Pleaser: Potluck? Dinner party? These chicken enchiladas are always a hit. Always.

Ingredients for Chicken Enchiladas with Sour Cream Sauce

Alright, let’s gather our goodies! Here’s what you’ll need to make the magic happen. Don’t skimp on the quality – it makes a difference, trust me!

• 1 pound cooked chicken, shredded (rotisserie works GREAT!)
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 (10 ounce) can diced tomatoes and green chilies, undrained (Ro-Tel is my go-to!)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 10 (6 inch) flour tortillas (I like the smaller ones)
• 2 cups shredded cheddar cheese (or a Mexican blend, yum!)
• 1 (16 ounce) container sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup milk (any kind works!)

Make sure you have everything prepped before you start – chopping, shredding, the whole nine yards. It makes the whole process so much smoother. Promise!

How to Make Chicken Enchiladas with Sour Cream Sauce: Step-by-Step Instructions

Okay, here’s the lowdown on how to make these crave-worthy chicken enchiladas. Don’t worry, it’s easier than it looks! Trust me!

1. First things first: Preheat your oven to 350 degrees F (that’s 175 degrees C for my friends across the pond). You want that baby nice and hot before we even *think* about assembling these things.
2. Next up, the filling. Grab a large skillet and sauté your chopped onion and green bell pepper until they get nice and soft – about 5-7 minutes. This step builds flavor, so don’t rush it! You can even use a skillet similar to what is needed for an easy low-carb chicken casserole.
3. Now, stir in that can of diced tomatoes and green chilies (undrained!), chili powder, cumin, garlic powder, salt, and pepper. Let it simmer for a minute or two – your kitchen should be smelling amazing right about now.
4. Add in your shredded cooked chicken. Mix it all together so the chicken gets coated in that flavorful sauce. Boom! Filling done!
5. Okay, this is important: Warm those flour tortillas *slightly*. I usually just zap them in the microwave for like, 15-20 seconds wrapped in a damp paper towel. This makes them pliable so they don’t tear when you roll them. Trust me on this one!
6. Time to assemble! Lay out a tortilla, spoon some of the chicken mixture down the center, and sprinkle with some of that glorious cheddar cheese. Don’t be shy with the cheese! Roll it up nice and tight, and place it seam-down in a 9×13 inch baking dish. Repeat until all the enchiladas are rolled.
7. Almost there! In a bowl, whisk together the sour cream, cream of chicken soup, and milk until smooth. Pour this glorious mixture all over the enchiladas. Make sure they’re all covered!
8. Sprinkle the remaining cheddar cheese over the top. Because, why not?
9. Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly. You want that golden brown goodness!
10. Let them stand for a few minutes before serving – this helps them hold their shape a little better. Plus, you don’t want to burn your tongue!

Serve ’em up hot and enjoy! Seriously, you’ll be patting yourself on the back for this one.

Tips for the Best Chicken Enchiladas with Sour Cream Sauce

Want to take these chicken enchiladas from “good” to “OMG AMAZING”? I’ve got a few tricks up my sleeve! These tips have helped me achieve what I consider the perfect outcome every time.

• Don’t skip warming the tortillas! Seriously, cold tortillas crack and tear like crazy. A few seconds in the microwave is all you need for pliable perfection.
• Whisk that sauce like you MEAN it! Lumpy sauce is no good. Make sure your sour cream, soup, and milk are totally smooth before pouring it over the enchiladas. I sometimes even add a tablespoon or two of hot enchilada sauce for more flavor.
• Keep an eye on the baking time. Ovens can be weird! Start checking around 20 minutes. You want the cheese melted and bubbly, but not burnt.

And hey, don’t be afraid to experiment! Cooking should be fun, after all!

Ingredient Notes and Substitutions for Chicken Enchiladas with Sour Cream Sauce

Okay, let’s talk ingredients! Wanna swap something out? No prob! Here are a few ideas to keep those Chicken Enchiladas with Sour Cream Sauce delicious, even if you’re missing something. After all, simple swaps can make it where everyone can enjoy these fantastic enchiladas.

• Tortillas: Gluten-free? I got you! Corn tortillas work great. Just maybe warm them a tad longer – they can be a little more… temperamental. Or hey, if you’re feeling adventurous, check out these zucchini tortillas!
• Cheese: Cheddar’s classic, but Monterey Jack or a Mexican blend? Totally yum. Use whatever melts your heart (and your cheese!).
• Sour Cream: Greek yogurt for a tangier vibe? Do it! Just be aware it might be a *tad* thicker, so thin it out with a splash of milk if needed.

Don’t be afraid to play around! Half the fun of cooking is making it your own, right?

Make-Ahead and Freezer Tips for Chicken Enchiladas with Sour Cream Sauce

Okay, life gets crazy, right? So, sometimes you just need to prep ahead! Good news: these chicken enchiladas are PERFECT for making in advance. And freezing? A total breeze!

If you wanna make them ahead, assemble the enchiladas (up to the point of baking), cover the dish tightly with foil, and pop it in the fridge for up to 24 hours. When you’re ready, just bake as directed – you might need to add a few extra minutes to the baking time since they’ll be cold.

For freezing, wrap those assembled (but unbaked) enchiladas REALLY well in plastic wrap, then foil. They can hang out in the freezer for up to 2-3 months. When you’re ready to eat, thaw them overnight in the fridge, then bake as directed. Or, if you’re impatient (like me!), you can bake them from frozen – just add about 20-25 minutes to the baking time and make sure they’re heated all the way through. Easy peasy!

Frequently Asked Questions About Chicken Enchiladas with Sour Cream Sauce

Got questions about making these amazing Chicken Enchiladas with Sour Cream Sauce? I got you covered! Here are some of the most common questions I get asked – and their answers, of course. I know I always have questions so don’t be afraid to ask anything–really!

Can I use rotisserie chicken?

Heck yes! In fact, that’s my *favorite* way to make these. It saves so much time, and rotisserie chicken is so flavorful and delicious. It’s my little shortcut ingredient!

Can I make this vegetarian?

Absolutely! Just swap out the chicken for some black beans, pinto beans, or even some sautéed veggies like zucchini, corn, and bell peppers. Just make sure it’s something hearty that can stand up to the sauce!

Can I use a different type of cheese?

Totally! Cheddar is classic, but Monterey Jack, a Mexican blend, or even pepper jack (for a little kick!) would be delicious. Honestly, use whatever cheese you love and have on hand. It’s hard to go wrong with extra cheese!

How long can I store leftovers?

Leftover chicken enchiladas will keep in the fridge for about 3-4 days. Just make sure to store them in an airtight container. They reheat great in the microwave or oven. If you want a crisper exterior, the oven is the way to go!

Can I add some spice?

Oh, you know it! Add a pinch of cayenne pepper to the chicken mixture, use pepper jack cheese, or mix some chopped jalapeños into the sour cream sauce. If you’re looking for more heat you can use spicy enchilada sauce, too. You do you!

Estimated Nutritional Information for Chicken Enchiladas with Sour Cream Sauce

Here’s a *rough* estimate of the nutritional info for one chicken enchilada with sour cream sauce. Keep in mind this’ll vary depending on brands and exact amounts! (Calories, fat, protein, carbs, the usual suspects.)

Enjoy Your Homemade Chicken Enchiladas with Sour Cream Sauce!

Okay, now it’s your turn! I seriously hope you make these and love them as much as my family does. If you do try them, please leave a comment below and let me know what you think! And if you really, *really* love them, give the recipe a rating and share it with your friends on social media! Happy cooking!

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