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sour cream enchiladas recipe
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This easy sour cream enchiladas recipe delivers comfort and flavor with its bubbly cheese topping and creamy, zesty sauce, perfect for a hearty, family-friendly dinner on busy weeknights.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cooked and shredded
- 12 medium (6-inch) corn tortillas
- 0.25 cup plus additional vegetable oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin, 0.5 tsp smoked paprika, 1 tsp fine sea salt, 0.5 tsp black pepper
- 1 large roasted red bell pepper, drained
- 1 to 2 chipotle peppers in adobo, stems removed, plus 1 tbsp adobo sauce
- 1 cup vegetable broth
- 16 ounces full-fat sour cream
- 10 ounces Monterey Jack cheese, shredded
- 0.25 cup toasted pepitas (for garnish)
- 0.5 cup chopped fresh cilantro (for garnish)
- 0.25 cup thinly sliced fresh mint leaves (for garnish)
Instructions
- Prepare Chicken Filling: In a large skillet, sauté onion until softened (5-7 min). Add garlic and spices, cooking 1 min until fragrant. Stir in shredded chicken.
- Craft Smoky Red Pepper-Chipotle Sauce: Blend drained roasted red bell pepper, chipotles, adobo sauce, and vegetable broth until very smooth for a vibrant, smoky base.
- Finish Sauce: Heat sauce over medium-low. Whisk in sour cream, salt, and pepper until smooth and heated (3-5 min); do not boil. Reserve 0.5 cup for topping.
- Preheat Oven and Prep Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with vegetable oil.
- Soften Tortillas: Heat 3 tbsp oil in skillet. Dip tortillas into oil (10-15 sec per side) until pliable, not crispy. Drain.
- Assemble Enchiladas: Dip tortillas in main sour cream sauce. Spoon 0.25 cup chicken filling and 1 tbsp cheese. Roll tightly, place seam-side down. Repeat with remaining ingredients.
- Top and Bake: Pour reserved 0.5 cup sour cream sauce over enchiladas. Sprinkle remaining cheese. Bake 20-25 minutes, until cheese is melted, bubbly, and golden.
- Rest and Garnish: Let enchiladas rest 5-10 minutes after baking. Garnish generously with toasted pepitas, chopped cilantro, and sliced mint for a fresh finish.
Notes
Use rotisserie chicken or pre-shredded cheese for shortcuts. Leftover filling and sauce can be stored separately in the fridge. To avoid dry enchiladas, do not skimp on sauce. For neat rolling, use about 0.25 cup filling per tortilla.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 600 calories
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg