Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, diced green chilies, sour cream, milk, garlic powder, and dried chopped onion. Mix everything well.
- Take a corn tortilla, spoon some of the chicken mixture onto it, and roll it up tightly. Place the rolled tortilla seam-side down in a greased baking dish.
- Repeat the process with the remaining tortillas and chicken mixture.
- Pour any leftover mixture over the top of the assembled enchiladas and sprinkle generously with cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.
- Serve hot with additional sour cream or your favorite toppings!
Best ways to enjoy it
To make the most of your Sour Cream Chicken Enchiladas, consider pairing them with a fresh side salad or some seasoned rice for a balanced meal. You can also set up a toppings bar—think fresh cilantro, diced avocados, salsa, or sliced jalapeños—for a fun, interactive dining experience. The enchiladas also freeze well, making them perfect for meal prep and quick meals down the road.
How to store & freeze
Storing your leftovers properly is key to enjoying them later. Allow the enchiladas to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. If you want to keep them longer, consider freezing them. Wrap tightly with plastic wrap and aluminum foil, and they should last for about 2-3 months. Just remember, for safe food handling, always make sure to reheat thoroughly before enjoying.
Helpful cooking tips
- To make rolling the tortillas easier, warm them slightly in a microwave or on a skillet to avoid tearing.
- If you want to add a fresh kick, consider adding some chopped fresh spinach or cilantro to the chicken mixture.
- Use low-fat versions of ingredients, such as sour cream and cheese, if you’re looking to make this dish a bit healthier.
Creative twists
Don’t hesitate to mix it up! Consider some creative variations like adding black beans for extra protein or swapping the chicken for shredded beef or turkey. Want to cater to dietary needs? These enchiladas can easily be adapted for gluten-free diets by using corn tortillas and ensuring the cream of chicken soup is gluten-free. You can also experiment with different cheeses, perhaps a pepper jack for some added heat!
Common questions
How long does it take to prepare this dish?
Preparation for Sour Cream Chicken Enchiladas typically takes about 15-20 minutes, with an additional 20-25 minutes of baking time.
Can I make these enchiladas vegetarian?
Absolutely! You can substitute the chicken with cooked beans, lentils, or sautéed vegetables like zucchini and bell peppers for a hearty vegetarian version.
What tips do you have for reheating leftovers?
To reheat, pop the enchiladas in a preheated oven at 350°F until heated through, about 15-20 minutes. If you’re in a pinch, you can also use the microwave, but the oven will keep the tortillas nice and crispy.
