Name: Chicken Enchiladas with Sour Cream Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 1 can (10 oz) enchilada sauce; 1 cup sour cream; 1 cup shredded cheddar cheese; 1/2 cup diced onions; 8 flour tortillas; 1 tbsp olive oil; 1/2 tsp cumin; 1/4 tsp chili powder; Salt and pepper to taste; Fresh cilantro (optional, for garnish)

Tender chicken, melted cheese, and a creamy sour cream sauce wrapped in soft tortillas—this Chicken Enchilada recipe is a comforting, flavorful dinner idea for any occasion. The tangy sour cream sauce adds a delicious twist, perfectly complementing the seasoned chicken. Top with fresh cilantro and serve with a side of Mexican rice or a simple salad for a complete meal. This recipe is easy to customize, and you can even make it ahead for a busy weeknight.

Recipe Tips and Tricks:

Use rotisserie chicken for quicker prep.
For extra flavor, add some diced green chilies to the sauce.
Make it spicy by adding jalapeños or chili powder.

Yield: 6 servings

Chicken Enchiladas with Sour Cream Sauce

These creamy, flavorful Chicken Enchiladas with Sour Cream Sauce are a comforting, easy-to-make dinner the whole family will love.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 55 minutes

Ingredients

2 cups cooked, shredded chicken
1 can (10 oz) enchilada sauce
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup diced onions
8 flour tortillas
1 tbsp olive oil
1/2 tsp cumin
1/4 tsp chili powder
Salt and pepper to taste
Fresh cilantro (optional, for garnish)

Instructions

Preheat your oven to 375°F (190°C).
In a bowl, mix shredded chicken, cumin, chili powder, and a pinch of salt and pepper.
Heat olive oil in a skillet and sauté onions until soft, about 5 minutes.
In a separate bowl, combine sour cream and enchilada sauce.
Fill each tortilla with a generous amount of the chicken mixture, roll up, and place seam-side down in a greased baking dish.
Pour sour cream sauce over the top of the enchiladas, sprinkle with cheese, and bake for 20-25 minutes until bubbly and golden.
Garnish with cilantro and serve.

Notes

You can use corn tortillas for a gluten-free version.
To make ahead, assemble the enchiladas and refrigerate for up to 24 hours before baking.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 480Total Fat 24gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 11gCholesterol 75mgSodium 631mgCarbohydrates 42gFiber 3gSugar 3gProtein 23g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.