Sour Cream Chicken Enchiladas Recipe
Make Sour Cream Chicken Enchiladas Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Filling
Sour Cream Sauce
Assembly & Toppings
Method
Chicken Filling
- 1
Prepare aromatics
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.
- 2
Combine chicken and season
Add the shredded cooked chicken to the skillet with the onions and garlic. Stir in the diced green chilies, 1 tsp cumin, 1 tsp chili powder, 1 tsp salt and 1/2 tsp black pepper. Cook 2–3 minutes, tossing so flavors combine and excess moisture evaporates. Remove from heat and set aside.
Sour Cream Sauce
- 3
Make smooth sauce
In a medium bowl, combine 2 cups sour cream, 4 oz softened cream cheese, and 1/2 cup chicken broth. Whisk or use a handheld mixer on low until smooth and lump-free. If sauce is too thick, add up to 2 tablespoons more broth to reach a pourable, creamy consistency.
- 4
Season sauce
Stir in 1 tablespoon lime juice, 1/4 cup chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning as needed. Reserve about 3/4 cup of the sauce to pour over the assembled enchiladas before baking and another 1/3 cup to mix with the chicken if you prefer a moister filling.
Assembly & Baking
- 5
Prepare oven and tortillas
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Warm the flour tortillas briefly to make them pliable: either wrap in a damp towel and microwave 30–45 seconds or heat briefly in a dry skillet 10–15 seconds per side. Keep covered so they stay warm.
- 6
Assemble enchiladas
If desired, mix about 1/3 cup of the sour cream sauce into the cooked chicken to moisten the filling. Spoon roughly 3/4 cup of the chicken mixture down the center of each warmed tortilla. Sprinkle about 2 tablespoons of shredded cheese over the chicken, then roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- 7
Top and bake
Pour the reserved sour cream sauce evenly over the rolled enchiladas, spreading gently to cover. Sprinkle the remaining shredded cheese (about 1/2–1 cup) over the top. Dot with the melted butter to help browning if desired. Bake uncovered in the preheated oven for 20–25 minutes, until sauce is bubbling and cheese is melted and lightly golden.
- 8
Finish and serve
Remove from oven and let rest 5 minutes. Garnish with chopped cilantro, sliced green onions and optional pickled jalapeños. Serve warm with extra sour cream or lime wedges at the table.