Get ready to tantalize your taste buds with a dish that’s bursting with flavor and comfort! These Green Chile Sour Cream Chicken Enchiladas are not just a meal; they’re an experience that will transport you straight to the heart of Mexico. With creamy sour cream, zesty green chiles, and melted cheese wrapped in warm tortillas, this recipe is sure to become a family favorite. Perfect for weeknight dinners or special occasions, these enchiladas are quick to prepare and even quicker to disappear from your table. Dive into this delightful recipe and discover how easy it is to create a Mexican fiesta right in your own kitchen!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups shredded cooked chicken
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1 cup shredded cheese
- 8 corn tortillas
- 1 cup enchilada sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- In a medium mixing bowl, combine shredded chicken, sour cream, diced green chiles, garlic powder, and cumin. Mix thoroughly until all ingredients are well incorporated.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking when rolling.
- Pour a thin layer of enchilada sauce on the bottom of the prepared baking dish to prevent sticking.
- Take each tortilla and fill it with approximately 1/4 cup of the chicken mixture. Roll the tortilla tightly and place seam-side down in the baking dish.
- Once all tortillas are filled and placed in the dish, pour the remaining enchilada sauce evenly over the top of the rolled enchiladas.
- Sprinkle the shredded cheese evenly over the enchiladas, covering them completely.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly golden.
- Remove from the oven and let rest for 5 minutes before serving. Optionally, garnish with additional sour cream, chopped cilantro, or sliced green onions.
Tips
- Prep Ahead: If you're short on time, you can prepare the chicken mixture and assemble the enchiladas a day in advance. Just cover and refrigerate until you're ready to bake them.
- Customize Your Heat: If you prefer a spicier kick, consider adding some diced jalapeños or using a spicier enchilada sauce. Adjust the green chiles according to your heat tolerance!
- Tortilla Trick: Warming the corn tortillas is key to preventing them from cracking. You can wrap them in a damp paper towel and microwave them for about 30 seconds for a quick fix.
- Cheese Choices: Feel free to mix and match cheeses! A combination of Monterey Jack and sharp cheddar adds a delicious depth of flavor.
- Garnish for Flavor: Don’t skip the garnishes! A dollop of sour cream, a sprinkle of fresh cilantro, or sliced green onions can elevate your enchiladas and add a fresh touch.
- Leftover Love: These enchiladas make great leftovers! Store any extras in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 30g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 95mg
