These Creamy Enchiladas with Sour Cream are your ticket to a comforting, satisfying meal that’s packed with flavor. Imagine perfectly seasoned chicken wrapped in soft corn tortillas, all smothered in a luscious, creamy sauce. It's the kind of dish that transforms an ordinary evening into a special occasion.
Corn tortillas are the backbone of this dish, providing a slightly chewy texture that pairs wonderfully with the creamy filling. Shredded cooked chicken makes it hearty and satisfying, while sour cream gives the sauce a tangy richness. Cheddar cheese adds a sharp, creamy element that melts beautifully. Chopped onions and diced green chilies bring flavor and a bit of heat. The butter and flour create a roux to thicken the sauce, and chicken broth adds depth. Garlic powder and ground cumin give the dish a warm, aromatic spice. Finish with some freshly chopped cilantro for a fresh, vibrant note.
These enchiladas pair beautifully with a side of Mexican rice or a simple green salad. You might also consider serving them with a bowl of guacamole or a dollop of extra sour cream on the side.
First, preheat your oven to 350°F (175°C). While that's happening, start by melting the butter in a saucepan over medium heat. Add the chopped onions and sauté until they're translucent. This should take about 3-4 minutes. Stir in the flour to make a roux, which is basically just a fancy way of saying you're mixing butter and flour to create a thickening base for the sauce.
Next, you’ll slowly whisk in the chicken broth, making sure it's smooth and lump-free. Add the garlic powder, ground cumin, and a pinch of salt and pepper. Keep stirring until the sauce thickens—about 5 minutes should do it. Once it's nice and thick, remove the saucepan from the heat and stir in the sour cream and diced green chilies. The sauce is ready!
In a separate bowl, combine the shredded chicken with 1 cup of cheese and 1/2 cup of the sauce you just made. This is your filling. Warm the corn tortillas briefly to make them pliable. This step makes them easier to roll without tearing. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a greased baking dish.
Pour the remaining sauce over the rolled tortillas, making sure they're completely covered. Sprinkle the rest of the cheese on top. Now, bake in your preheated oven for about 25 minutes until the cheese is bubbly and golden. Once baked, garnish with chopped cilantro for a burst of color and flavor.
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