Sour Cream Enchiladas

Comforting, creamy, and irresistibly cheesy, Sour Cream Enchiladas bring warmth and flavor to any table. Packed with tender shredded chicken, sour cream, and melty cheddar cheese, all wrapped in soft tortillas and smothered in enchilada sauce, this dish is the ultimate in Tex-Mex comfort food. Perfect for family dinners, potlucks, or meal prep, these enchiladas are easy to make and even easier to love.

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Quick Benefits

• Creamy & comforting: A rich and satisfying meal for any occasion.
• Easy to prepare: Simple ingredients and minimal prep time.
• Customizable: Great base recipe for adding veggies, beans, or spice.
• Freezer-friendly: Make ahead and store for future meals.
• Crowd-pleaser: Ideal for feeding families or dinner guests.

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Essential Ingredients

• 1 large chicken breast – seasoned and baked until tender
• 1 Tbsp taco seasoning – adds classic Tex-Mex flavor
• 1/4 onion, diced – adds texture and mild sweetness
• 1 1/2 cups sour cream – creamy base for the filling
• 1 1/2 cups shredded Cheddar cheese – rich, melty topping and filling
• 8 small tortillas – flour or corn, your choice
• 2 (10 oz) cans enchilada sauce – red sauce for classic flavor

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Preparation Steps

1. Preheat oven to 350°F (175°C).
2. Season and bake chicken: Rub chicken breast with taco seasoning and bake for 25–30 minutes or until fully cooked. Let cool slightly, then shred.
3. Make the filling: In a bowl, mix shredded chicken, diced onion, sour cream, and 1 cup of cheddar cheese.
4. Assemble enchiladas: Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a 13×9-inch baking dish with a bit of enchilada sauce on the bottom.
5. Add sauce: Pour remaining enchilada sauce evenly over the rolled tortillas.
6. Bake covered: Cover with foil and bake for 35 minutes.
7. Add cheese and finish baking: Uncover, sprinkle with remaining cheddar cheese, and bake for another 5 minutes until melted and bubbly.
8. Let cool for 5 minutes before serving.

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Health Benefits

While these enchiladas are a comfort dish, they still offer nutritional perks:

• High in protein from chicken and cheese.
• Calcium-rich from the dairy ingredients.
• Can be lightened up by using low-fat sour cream or cheese and whole wheat or corn tortillas.

Pair with vegetables or a salad to balance the richness and boost the fiber.

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Serving Suggestions

• Serve hot, straight from the baking dish.
• Top with:
  • Fresh cilantro
  • Extra sour cream
  • Diced green onions
• Great sides:
  • Spanish rice or cilantro-lime rice
  • Refried or black beans
  • Guacamole or salsa
  • A simple side salad with lime vinaigrette

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Creative Variations

• Spicy kick: Add diced green chiles or jalapeños to the filling.
• Veggie-packed: Mix in sautéed spinach, bell peppers, or zucchini.
• Beef version: Swap chicken for ground beef or shredded pork.
• Green enchiladas: Use green enchilada sauce instead of red.
• Cheese lover’s version: Add Monterey Jack or Pepper Jack to the mix.

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Storage Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the oven or microwave until warmed through.
• Freeze before baking: Assemble, cover tightly with foil, and freeze for up to 3 months. Thaw in fridge and bake as directed.

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Pro Tips

• Don’t overfill the tortillas or they’ll be difficult to roll.
• Use room temperature sour cream to make mixing easier.
• Lightly warm tortillas before filling to prevent cracking.
• Add a light layer of sauce to the bottom of the dish to prevent sticking.

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Frequently Asked Questions

Can I use rotisserie chicken instead of baking my own?
Absolutely! It’s a great time-saver.

What’s the best type of tortilla to use?
Flour tortillas roll easily and are soft, but corn tortillas add more traditional flavor. Both work great.

Can I make this ahead of time?
Yes. Assemble the enchiladas and refrigerate up to 24 hours before baking.

Is this dish spicy?
Not unless you add heat! The base recipe is mild, but you can easily spice it up with hot sauce or chiles.

Can I make this gluten-free?
Yes—just use corn tortillas and ensure your enchilada sauce is gluten-free.

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