Homemade Sour Cream Enchiladas

These homemade sour cream enchiladas are pure comfort food loaded with tender chicken wrapped in soft tortillas and topped with the creamiest sauce ever. The bubbling cheese and rich savory flavor make this a meal my family asks for every week especially when we want something that warms us up and feels special without a lot of work.

The first time I tried these was during a potluck with my neighbors and I remember the dish disappearing in minutes Everyone wanted the recipe and I now make two pans to keep up with demand

Ingredients

• Boneless skinless chicken breast: diced makes the filling hearty and protein packed Choose fresh organic chicken if possible for best flavor
• Yellow onion: chopped adds sweet sharp depth to the filling Look for firm onions with shiny skins
• Vegetable oil: helps brown the chicken without burning Use canola or sunflower as an alternative
• Flour tortillas: provide a soft tender wrap for the enchilada Go for freshly made tortillas if you can
• Shredded Mexican cheese blend: adds a melting gooey touch and richness Try Monterey Jack or cheddar if you want a single cheese
• Butter: starts the sauce with a savory base Choose real butter for fullness and flavor
• All purpose flour: thickens the sauce and makes it silky smooth Pick unbleached if possible
• Chicken broth: gives the sauce savory backbone Use homemade or low sodium for better control of salt
• Sour cream: finishes the sauce with tangy creamy goodness Go for full fat for lush texture
• Green chiles: offer a mellow spicy kick and citrusy note Choose mild or hot depending on your crowd

Step-by-Step Instructions

Cook the Chicken and Onion:

In a medium skillet add the vegetable oil and cook diced chicken and onion over medium heat Stir regularly to ensure even browning and wait until the chicken is just cooked through and the onions are translucent This step is the foundation of flavor and adding a spoonful of taco seasoning turns it up even more

Fill the Tortillas:

Evenly divide the cooked chicken mixture between tortillas Spoon chicken right down the center to keep things tidy Sprinkle each with a bit of cheese before rolling This layering locks in moisture and keeps everything flavorful

Roll and Arrange in the Baking Dish:

Carefully roll the filled tortillas smoked tight and place them seam side down in a lightly greased 9 by 13 inch baking pan Tucking them in close keeps them from unrolling or drying out

Make the Sauce:

Melt butter in a skillet over medium heat then whisk in the flour Allow the mixture to cook gently for roughly two minutes This builds structure for your sauce so it is creamy not lumpy

Whisk in Chicken Broth:

Slowly pour in the chicken broth stirring constantly Watch as the sauce becomes smooth and starts to bubble then keep stirring until it thickens This only takes a few minutes but makes all the difference

Finish the Sauce with Sour Cream and Chiles:

Remove the skillet from heat before adding sour cream and green chiles Stir gently to combine The sauce should be velvety and fragrant with just the right hint of heat

Top and Bake:

Pour the creamy sauce evenly over the prepared enchiladas in the pan Make sure each tortilla is smothered for best moisture and flavor Sprinkle the rest of the cheese over the top Slide into a hot oven at four hundred degrees for about twenty minutes or until the sauce is bubbling and the cheese is a golden melty layer

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My favorite part is how the sour cream sauce transforms from ordinary to lavish in just minutes and I love how my kids beg for extra sauce on the side It brings back memories of my mom making Sunday dinner and the kitchen smelling like cheesy goodness

Storage Tips

Once cooled cover the enchiladas tightly and refrigerate for up to three days For longer storage they freeze beautifully either all together in the baking dish or as individual portions To reheat bake at three hundred fifty degrees covered until piping hot or pop a single serving in the microwave

Ingredient Substitutions

Try cooked shredded rotisserie chicken instead of diced chicken for convenience If you need gluten free use corn tortillas and a gluten free flour blend for the roux Greek yogurt can be used in place of sour cream for a tangier sauce and a bit less fat

Serving Suggestions

I love these enchiladas with a simple green salad and maybe a scoop of seasoned black beans For a fun Tex Mex night put out salsa fresh cilantro and sliced jalapeños for toppings Sometimes I sneak in some corn or sautéed peppers to make it even heartier

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Cultural Context

Enchiladas have deep roots in Mexican and Tex Mex home cooking where families gather to share comforting filled tortillas topped with sauce My recipe leans into Tex Mex traditions by using a creamy sour cream sauce rather than a classic chile based sauce making it just right for busy weeknights and picky eaters

Recipe FAQs

→ What type of chicken is best for enchiladas?

Boneless, skinless chicken breasts or thighs work well, diced and cooked until tender with onion and seasoning for flavorful filling.

→ How do I keep tortillas from cracking?

Warm the tortillas slightly before filling; this makes them more pliable and helps prevent cracking while rolling.

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas can be substituted if preferred. Lightly warm them to help with rolling and prevent tearing.

→ Is the sauce spicy?

The sauce is mild and creamy, with subtle heat from green chiles. Adjust chiles to taste for more or less spice.

→ Can these enchiladas be prepared ahead of time?

Yes, assemble ahead, cover, and refrigerate. Bake just before serving for best texture and flavor.