If you're craving a dish that's creamy, tangy, and packed with flavor, these Zesty Sour Cream Enchiladas are just the ticket. Perfect for a weeknight dinner or a casual gathering, these enchiladas bring a delightful twist to a classic favorite with their zesty sour cream sauce.
Corn tortillas are the foundation of this dish, offering a satisfying texture and a subtle corn flavor that complements the rich filling. Cooked shredded chicken is the protein of choice here, providing a hearty base and soaking up the flavors of the sauce beautifully.
Sour cream is the star of the show, creating a creamy, tangy sauce that coats the enchiladas in lusciousness. We use two kinds of cheese: cheddar for its sharpness and Monterey Jack for its creamy meltability, making the topping irresistibly gooey.
Diced green chilies add just the right amount of spice, while fresh cilantro offers a burst of freshness. Onion and garlic are sautéed to create a flavorful base, enhanced by the earthy warmth of cumin and the subtle smokiness of paprika. A splash of chicken broth helps to meld all the flavors together.
These enchiladas pair wonderfully with a side of Mexican rice or a simple avocado salad. For a refreshing drink, consider serving with a lime-infused sparkling water or a light Mexican lager to complement the flavors.
Start by preheating your oven to 375°F and greasing a 9x13-inch baking dish with a touch of olive oil. This prevents sticking and helps the enchiladas develop a nice crust on the bottom. Next, grab a mixing bowl and combine the sour cream, diced green chilies, cumin, paprika, and a pinch of salt and pepper. Stir it up until it's nice and smooth – this will be your zesty sauce.
In a skillet over medium heat, sauté the finely chopped onion and minced garlic in a bit of olive oil. You'll want to cook them until they're soft and fragrant, which should take about 3 minutes. Add the shredded chicken to the skillet and stir in half of the sour cream mixture. Let this simmer until everything is heated through and well combined.
Now, let's tackle the tortillas. Warm them up in the microwave for about 30 seconds – this makes them pliable and easier to roll. Take each tortilla, spoon in some of the chicken mixture, roll it up, and place it seam-side down in your prepared baking dish. Repeat until all the tortillas are snugly lined up.
Pour the remaining sour cream mixture over the enchiladas, spreading it out evenly to ensure each one gets a good coating. Generously sprinkle the top with your shredded cheddar and Monterey Jack cheeses. Pop the dish into the oven and bake for about 20 minutes, or until the cheese is melted and bubbly. Just before serving, sprinkle with fresh cilantro for a pop of color and flavor.
Share