Sour Cream Chicken Enchilada Recipe
Imagine a dish that wraps comfort and zest in a warm embrace—sour cream chicken enchiladas. These enchiladas are not only a staple in many households for their creamy and spicy flavors but also a centerpiece at many family gatherings, cherished for their ability to bring people together over a delicious meal.
Ingredients Breakdown
This delightful recipe calls for straightforward, yet flavorful ingredients: tender chicken breasts, robust olive oil, aromatic ground cumin, and the subtle bite of salt and pepper. Flour tortillas serve as the foundation, enveloping a rich mix of Colby Jack cheese, while the sauce is a creamy amalgamation of butter, flour, chicken broth, sour cream, and a kick of green chiles or jalapeños. For those with dietary preferences, consider substituting the flour tortillas with corn tortillas and using a low-fat cheese option. Choosing high-quality, fresh ingredients can significantly elevate the dish, enhancing its flavors and textures.
Step-by-Step Cooking Instructions
Start by preheating your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for baking. In a sauté pan, heat the olive oil and cook the chicken seasoned with cumin, salt, and pepper until it’s juicy and fully cooked. Soften the tortillas in the microwave to make them pliable for rolling. Fill each tortilla with chicken and cheese, roll them up tightly, and place them seam-side down in a greased dish. The enchilada sauce is next: melt butter, blend in flour to form a roux, then gradually add chicken broth until the sauce is smooth. Off the heat, incorporate sour cream and chiles. Pour this sauce over the enchiladas, top with cheese, and bake until bubbly and golden. Watch for the cheese to begin bubbling and the edges of the tortillas to turn a light golden brown as indicators of doneness.
Recipe Tips & Frequently Asked Questions
Achieving Perfectly Rolled Enchiladas: Lightly fry the tortillas in oil before filling them to prevent breakage during rolling.
Make-Ahead Tips: Assemble the enchiladas a day in advance and refrigerate; simply bake when ready to serve.
Storing Leftovers: Store in an airtight container in the refrigerator for up to three days.
Can I make this recipe gluten-free? Yes, use gluten-free flour for the roux and corn tortillas instead of flour tortillas.
Reducing Calories: Opt for low-fat sour cream and cheese to decrease the calorie content without sacrificing flavor.
Customizing Your Enchiladas
Elevate your enchiladas by incorporating different fillings such as black beans, corn, or even tofu for a vegetarian twist. Spice lovers can add more chiles or experiment with different types of peppers for varied levels of heat. Such customization not only caters to personal tastes but also adds a unique touch to each meal.
What to Serve With This Recipe
Serve these hearty enchiladas with a side of cilantro-lime rice, a refreshing black bean salad, or a simple guacamole to balance the creamy richness. For beverages, consider a chilled lager or a tangy margarita to complement the spicy profile of the enchiladas.
Sour cream chicken enchiladas offer more than just a meal; they provide an experience of comfort infused with excitement. Whether you’re gathering around the table for a family dinner or looking for a satisfying dish to serve at a casual get-together, these enchiladas promise to be a beloved favorite. Don’t hesitate to make this recipe your own by experimenting with different fillings and toppings—after all, every chef brings their own flair to the table.
Ingredients:
1 lb boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp ground cumin
Salt and pepper, to taste
8 flour tortillas
2 cups colby jack cheese, shredded and divided
4 tbsp butter
4 tbsp flour
2 cups chicken broth
1 cup sour cream
Diced green chiles or jalapeños
Instructions:
Begin by preheating your oven to 400 degrees Fahrenheit.
In a medium sauté pan, heat the olive oil over a medium flame. Chop the chicken breasts into bite-sized pieces, and season them generously with ground cumin, salt, and pepper. Cook in the hot oil until the chicken is thoroughly cooked and juicy.
To make the tortillas easier to roll, heat them in the microwave for 30 to 60 seconds until they become soft and flexible. Distribute approximately 1/8 cup of the seasoned chicken down the center of each tortilla. Sprinkle each with 2 tablespoons of the shredded colby jack cheese. Roll up the tortillas tightly and position them seam-side down in a greased baking dish.
Next, prepare the enchilada sauce. Melt the butter in a small saucepan over medium heat. Once melted, whisk in the flour to create a smooth roux. Gradually pour in the chicken broth, continuously whisking to ensure the mixture remains smooth and free of lumps. Remove the saucepan from the heat once the mixture is smooth and thickened.
Stir in the sour cream and the diced chiles or jalapeños into the sauce, seasoning with additional salt and pepper to taste. Pour this creamy sauce evenly over the rolled tortillas, and sprinkle the remaining cup of shredded cheese on top.
Bake the enchiladas in the preheated oven for about 20 minutes, or until the cheese is bubbly and slightly golden. Enjoy the warm, comforting blend of tender chicken, melty cheese, and spicy, creamy sauce in these delightful enchiladas.
Sour Cream Chicken Enchilada Recipe
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp ground cumin
- Salt and pepper to taste
- 8 flour tortillas
- 2 cups colby jack cheese shredded and divided
- 4 tbsp butter
- 4 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- Diced green chiles or jalapeños
Instructions
- Begin by preheating your oven to 400 degrees Fahrenheit.
- In a medium sauté pan, heat the olive oil over a medium flame. Chop the chicken breasts into bite-sized pieces, and season them generously with ground cumin, salt, and pepper. Cook in the hot oil until the chicken is thoroughly cooked and juicy.
- To make the tortillas easier to roll, heat them in the microwave for 30 to 60 seconds until they become soft and flexible. Distribute approximately 1/8 cup of the seasoned chicken down the center of each tortilla. Sprinkle each with 2 tablespoons of the shredded colby jack cheese. Roll up the tortillas tightly and position them seam-side down in a greased baking dish.
- Next, prepare the enchilada sauce. Melt the butter in a small saucepan over medium heat. Once melted, whisk in the flour to create a smooth roux. Gradually pour in the chicken broth, continuously whisking to ensure the mixture remains smooth and free of lumps. Remove the saucepan from the heat once the mixture is smooth and thickened.
- Stir in the sour cream and the diced chiles or jalapeños into the sauce, seasoning with additional salt and pepper to taste. Pour this creamy sauce evenly over the rolled tortillas, and sprinkle the remaining cup of shredded cheese on top.
- Bake the enchiladas in the preheated oven for about 20 minutes, or until the cheese is bubbly and slightly golden. Enjoy the warm, comforting blend of tender chicken, melty cheese, and spicy, creamy sauce in these delightful enchiladas.
