Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce Recipe

Enchiladas are a beloved dish in Mexican cuisine, cherished for their bold flavors, vibrant colors, and heartwarming nature. The marriage of tender, flavorful chicken with gooey cheese, rich sauce, and soft tortillas is a comforting combination that never fails to impress. In this recipe, we take the classic enchilada to the next level by making it with a shredded chicken filling and a cheesy, creamy sour cream sauce that will elevate your taste buds.

This dish is perfect for a family dinner, a special occasion, or just when you’re craving something indulgent yet easy to prepare. The combination of ingredients provides a balance of creamy, savory, and spicy elements that will leave everyone asking for seconds.

Enchiladas are an essential part of Mexican cuisine. They consist of a corn or flour tortilla filled with a variety of fillings—often beans, cheese, meats, or vegetables—and are then rolled up and covered in a sauce. The dish is typically baked, allowing the flavors to meld together beautifully.

What sets shredded chicken enchiladas apart is the tender, juicy chicken, which provides a lighter alternative to beef or pork while still packing a satisfying flavor. Adding the rich and cheesy sour cream sauce creates a creamy texture that contrasts beautifully with the slight heat from the sauce and the crispness of the baked tortillas.

This recipe will guide you through the process of preparing these enchiladas, from making the shredded chicken filling to preparing the sauce and assembling the dish for baking.

The History of Enchiladas

Enchiladas have a long history that dates back centuries, to the time of the ancient civilizations of Mexico, such as the Aztecs and the Mayans. They are a staple in Mexican cuisine and have been prepared in various forms for generations. The word “enchilada” comes from the Spanish verb “enchilar,” which means to season with chili. Traditionally, the tortillas were stuffed with ingredients such as beans, vegetables, and meats, and then covered with chili-based sauces.

In modern times, enchiladas have evolved into a beloved dish worldwide, with each region putting its own spin on the recipe. In this particular variation, we use shredded chicken and a creamy, cheesy sour cream sauce to create a dish that is hearty, satisfying, and utterly delicious.

How to Make Shredded Chicken

The first step in making these enchiladas is preparing the shredded chicken. This part is essential for creating a tender and flavorful filling.

Step 1: Season and Cook the Chicken

1. Begin by seasoning your chicken breasts with salt, pepper, cumin, chili powder, paprika, oregano, and minced garlic.
2. In a large pot, heat a tablespoon of olive oil over medium-high heat. Once hot, add the chicken breasts and sear each side until golden brown (about 2-3 minutes per side).
3. Add the chopped onion and continue cooking for another 3-4 minutes, allowing the onion to soften.
4. Pour in the chicken broth, ensuring that the chicken is partially submerged in liquid.
5. Bring the broth to a simmer, then reduce the heat to low and cover the pot. Let the chicken cook for 20–25 minutes, or until the chicken is fully cooked and tender.

Step 2: Shred the Chicken

1. Once the chicken is cooked through, remove it from the pot and let it cool for a few minutes.
2. Using two forks, shred the chicken into bite-sized pieces. Set the shredded chicken aside.

Preparing the Cheesy Sour Cream Sauce

The creamy, cheesy sour cream sauce is the star of this dish. It’s incredibly easy to prepare, yet adds so much depth of flavor.

Step 1: Combine the Ingredients

1. In a medium saucepan, heat the enchilada sauce over medium heat until it’s hot but not boiling.
2. Stir in the sour cream, garlic powder, onion powder, and cayenne pepper (if using). Stir until the mixture is smooth and well combined.
3. Add the shredded cheddar and Monterey Jack cheeses, stirring until the cheese melts into the sauce and it becomes smooth and creamy.
4. Taste the sauce and adjust the seasoning with salt and pepper as needed. Remove from heat.

Assembling the Enchiladas

Now that the chicken and sauce are ready, it’s time to assemble the enchiladas.

Step 1: Prepare the Tortillas

1. If using corn tortillas, it’s essential to soften them before rolling. Heat a small amount of vegetable oil in a skillet over medium heat and lightly fry each tortilla for about 10-15 seconds on each side. This prevents the tortillas from tearing when you roll them and also adds flavor.
2. If using flour tortillas, you can skip the frying step as they are more pliable, but you may want to warm them in the microwave or on a dry skillet to make them easier to roll.

Step 2: Fill the Tortillas

1. Lay each tortilla flat on a clean surface. Spoon a generous amount of the shredded chicken mixture down the center of each tortilla (about 1/4 cup per tortilla).
2. Roll the tortilla tightly around the chicken filling, ensuring the edges are tucked in.

Step 3: Arrange the Enchiladas

1. Spread a thin layer of the cheesy sour cream sauce on the bottom of a baking dish (9×13 inches works well).
2. Arrange the rolled enchiladas seam-side down in the baking dish, ensuring they fit snugly together.

Baking and Serving the Enchiladas

Once the enchiladas are assembled, it’s time to bake and finish them off.

Step 1: Add the Sauce

1. Pour the remaining cheesy sour cream sauce over the top of the enchiladas, making sure each one is covered with the creamy sauce.
2. Sprinkle the shredded cheddar cheese on top of the sauce.

Step 2: Bake the Enchiladas

1. Preheat the oven to 375°F (190°C).
2. Cover the baking dish with aluminum foil and bake the enchiladas for 20 minutes. This allows the flavors to meld and the sauce to bubble.
3. After 20 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese on top is golden and bubbly.

Step 3: Garnish and Serve

1. Remove the enchiladas from the oven and let them sit for a few minutes before serving.
2. Garnish with fresh cilantro and sliced green onions for added freshness and flavor.
3. Serve the enchiladas with your favorite sides, such as rice, beans, or a fresh salad.

Tips and Tricks for the Perfect Enchiladas

To ensure your shredded chicken enchiladas with cheesy sour cream sauce come out perfectly, here are a few helpful tips:

• Use fresh tortillas: Whether you’re using corn or flour tortillas, fresh tortillas will make a significant difference in the texture and flavor of your enchiladas.
• Make your own enchilada sauce: For an extra burst of flavor, consider making your own enchilada sauce from scratch. This way, you can adjust the spiciness and flavor to your preference.
• Don’t skip the frying step for corn tortillas: Frying the tortillas before rolling them helps to prevent them from breaking when you roll them up.
• Customize the sauce: Feel free to experiment with different cheese combinations or add extra ingredients like diced green chilies, olives, or sautéed bell peppers to the sauce for more flavor.
• Make ahead: You can prepare the shredded chicken and sauce ahead of time, making the final assembly and baking process quick and easy when you’re ready to serve.

Side Dishes and Pairings

Shredded chicken enchiladas pair wonderfully with a variety of sides. Here are some delicious options to serve alongside your meal:

• Mexican Rice: A flavorful side dish made with tomatoes, onions, garlic, and spices that perfectly complements the richness of the enchiladas.
• Refried Beans: Creamy refried beans add an extra layer of texture and flavor.
• Guacamole and Salsa: The freshness of guacamole and the zesty tang of salsa are perfect accompaniments to cut through the richness of the enchiladas.
• Mexican Street Corn (Elote): Grilled corn on the cob slathered with mayonnaise, cheese, chili powder, and lime for a vibrant and savory side dish.

Variations to Customize Your Enchiladas

While this recipe is delicious as is, it can be easily modified to suit various tastes, dietary restrictions, or ingredient preferences. Here are some variations you can try to make the enchiladas even more special or unique:

a. Spicy Enchiladas: If you enjoy heat in your dishes, consider spicing up the filling or the sauce. Some options include:

• Chopped Jalapeños or Serrano Peppers: Add fresh chopped peppers into the shredded chicken mixture for extra heat. You can also include them in the sour cream sauce to make it spicy.
• Hot Sauce or Chili Powder: Add your favorite hot sauce or increase the amount of chili powder in the sauce for a deeper, spicier flavor.
• Chipotle Peppers in Adobo Sauce: Finely chop chipotle peppers and stir them into the sour cream sauce for a smoky, spicy twist.

b. Vegetarian Option: To make a vegetarian version of this dish, simply swap out the shredded chicken for one of the following fillings:

• Black Beans or Refried Beans: These will add a hearty, protein-rich component to the enchiladas, and the creamy sauce will complement the beans perfectly.
• Grilled or Roasted Vegetables: Use a mix of zucchini, bell peppers, onions, and mushrooms. Roasting them brings out their natural sweetness, which pairs well with the cheesy sauce.
• Butternut Squash or Sweet Potato: These vegetables, when roasted and diced, provide a sweet contrast to the spiciness of the enchilada sauce.

c. Low-Carb or Gluten-Free Version: If you’re looking for a low-carb or gluten-free option, you can easily make adjustments to the recipe.

• Use gluten-free tortillas: Many stores offer gluten-free tortillas made from rice, corn, or even almond flour. Make sure to check the labels to find one that works for your dietary needs.
• Cauliflower Rice or Zucchini: Serve the enchiladas with cauliflower rice or sautéed zucchini to reduce carbohydrates in the dish without sacrificing the delicious flavors.
• Lettuce Wraps: For a lighter version, you can skip the tortillas entirely and use large lettuce leaves (like iceberg or Romaine) to wrap the shredded chicken and sauce. The sauce and cheese will still be delicious with these fresh wraps.

d. Add Protein or Extra Veggies to the Sauce:

• Chorizo: Adding cooked, crumbled chorizo to the sauce gives it an extra depth of flavor and pairs well with the creamy sour cream base.
• Spinach or Kale: To increase the veggie content, consider adding sautéed spinach or kale to the chicken mixture. This can balance out the richness of the sauce and make the dish a little healthier.

How to Make Enchiladas for a Crowd

If you’re planning to serve a large group or host a party, you can scale up this recipe easily. Here are a few tips for preparing large batches:

a. Double the Recipe:
If you’re cooking for a crowd, it’s as simple as doubling the ingredients. You’ll want to ensure you have a large enough baking dish to fit the extra enchiladas—consider using a 13×9-inch or even a larger pan if needed. Make sure to bake for a few extra minutes if you’re adding more enchiladas to the dish to ensure everything is heated thoroughly.

b. Make Ahead:
You can prepare the chicken and the sauce a day ahead of time. Store the chicken in an airtight container and keep the sauce refrigerated. When it’s time to assemble the enchiladas, you can just warm the sauce and proceed with rolling up the tortillas. This is perfect for parties where you need to prep in advance. Additionally, you can also assemble the entire dish the day before and refrigerate it overnight. Just remember to let it come to room temperature before baking.

c. Use Smaller Baking Dishes or Casserole Tins:
If you’re serving a lot of people, smaller individual portions might be ideal. Consider using multiple smaller baking dishes, or casserole tins that can be served separately. This allows for quicker serving and might help when transporting the dish for parties or gatherings.

Freezing Enchiladas: If you want to store the enchiladas for a longer period, you can freeze them. To do so:

1. Assemble the enchiladas (including the sauce) but do not bake them yet.
2. Cover them tightly with plastic wrap and then with aluminum foil, or place them in a freezer-safe container.
3. Freeze for up to 3 months.

Reheating: To reheat the enchiladas:

• In the oven: Preheat your oven to 350°F (175°C). Cover the dish with foil and bake for 15–20 minutes, or until heated through. If you want to add a bit more cheese on top, you can sprinkle it on and bake uncovered for an additional 5 minutes.
• In the microwave: If you’re in a hurry, you can microwave individual servings for about 2–3 minutes, or until hot. Just be sure to cover the dish to prevent it from drying out.

The Importance of Garnishes

While the cheesy sour cream sauce is the main flavor focus in these enchiladas, garnishes play an important role in enhancing both the flavor and appearance of the dish.

a. Fresh Cilantro:
Chopped fresh cilantro adds a burst of freshness that contrasts with the richness of the cheese and sauce. It’s a traditional garnish for many Mexican dishes and brings an herbaceous flavor that brightens up the whole meal.

b. Sour Cream:
For extra creaminess, serve the enchiladas with a side of sour cream. It’s a classic topping that helps balance out the spices and adds a cool contrast to the warm dish.

c. Lime Wedges:
A squeeze of fresh lime over the top of the enchiladas can add a wonderful tang and brightness to the dish. Lime juice brings a fresh zestiness that cuts through the creaminess of the sauce, creating a nice balance of flavors.

d. Sliced Jalapeños or Pickled Onions:
If you enjoy a little extra kick, top the enchiladas with fresh jalapeño slices or tangy pickled onions. These garnishes add crunch and acidity, providing a lovely contrast to the smoothness of the sauce and chicken.

Pairing Drinks with Shredded Chicken Enchiladas

Finding the right drink pairing for your shredded chicken enchiladas can elevate your meal to the next level. Here are a few drink ideas to complement the richness and spices in the dish:

a. Margaritas:
A classic pairing with Mexican food, margaritas are always a hit. You can go with a traditional lime margarita or get creative with fruity variations such as mango, strawberry, or even spicy jalapeño margaritas.

b. Mexican Beer:
If you prefer beer, a crisp, refreshing Mexican lager (such as Corona, Modelo, or Pacifico) pairs wonderfully with enchiladas. The light, clean taste helps to balance the richness of the dish.

c. Iced Tea or Lemonade:
For a non-alcoholic option, a cool, slightly sweetened iced tea or lemonade can cut through the creamy richness of the enchiladas. Add some fresh mint or lime for an added burst of flavor.

d. Red Wine:
For those who prefer wine, a light to medium-bodied red wine like a Pinot Noir or a Zinfandel pairs well with enchiladas. The acidity in these wines works well with the spiciness and richness of the dish.

Conclusion

Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce are an irresistible, comforting dish that brings together tender chicken, gooey cheese, and a rich, creamy sauce. Whether you’re cooking for a family dinner or hosting a party, these enchiladas will surely be a hit. With simple ingredients and easy-to-follow steps, this recipe makes it possible to enjoy a homemade, restaurant-quality meal in the comfort of your own kitchen.

Don’t forget to experiment with your own variations—whether adding extra spices, garnishing with fresh herbs, or serving alongside your favorite Mexican sides. However you make them, these enchiladas are sure to satisfy your cravings and leave everyone asking for the recipe!

Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce offer a delightful combination of flavors, textures, and colors. They are easy to make, customizable, and sure to be a crowd-pleaser whether you’re cooking for a family dinner or hosting a gathering. With their tender shredded chicken, creamy sauce, and gooey melted cheese, these enchiladas are comfort food at its finest.

Feel free to experiment with the recipe, make it your own, and enjoy the process of creating a meal that brings joy and satisfaction to the table. Whether you’re making them for the first time or perfecting your technique, shredded chicken enchiladas with cheesy sour cream sauce will surely become a favorite in your home. Happy cooking!

Yield: 8-10 Enchiladas

Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce Recipe

Print

Enchiladas are a beloved dish in Mexican cuisine, cherished for their bold flavors, vibrant colors, and heartwarming nature. The marriage of tender, flavorful chicken with gooey cheese, rich sauce, and soft tortillas is a comforting combination that never fails to impress. In this recipe, we take the classic enchilada to the next level by making it with a shredded chicken filling and a cheesy, creamy sour cream sauce that will elevate your taste buds.

Prep Time 20 minutes

Cook Time 30 minutes

Ingredients

• For the Chicken:
• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1/2 cup onion, finely chopped
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp paprika
• Salt and pepper to taste
• For the Enchiladas:
• 8-10 corn or flour tortillas (your choice)
• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Fresh cilantro for garnish (optional)
• For the Cheesy Sour Cream Sauce:
• 1 cup sour cream
• 1 cup cream of chicken soup (or use a homemade version for a healthier alternative)
• 1/2 cup green enchilada sauce (canned or homemade)
• 1 cup shredded cheese (cheddar or a Mexican cheese blend)
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Preheat Oven:
   Preheat your oven to 375°F (190°C).
2. Prepare the Chicken:
   In a medium skillet over medium heat, sauté chopped onions for 3-4 minutes until softened. Add the shredded chicken, garlic powder, chili powder, cumin, paprika, and salt & pepper. Stir well and cook for another 5 minutes to combine the flavors. Set aside.
3. Make the Cheesy Sour Cream Sauce:
   In a medium saucepan, combine the sour cream, cream of chicken soup, green enchilada sauce, and garlic powder. Stir to mix everything together. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer. Add the shredded cheese, cumin, and salt & pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.
4. Assemble the Enchiladas:
5. Bake:
   Sprinkle the remaining shredded cheese on top of the sauce. Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the edges of the tortillas are slightly crispy.
6. Garnish and Serve:
   Once the enchiladas are done, remove from the oven and let them cool for a couple of minutes. Garnish with fresh cilantro, if desired, and serve with your favorite sides like rice, beans, or a simple salad.

Notes

• Chicken Options:While boneless, skinless chicken breasts are used in this recipe, you can also use chicken thighs for a richer, juicier flavor. Alternatively, for convenience, you could use rotisserie chicken (about 4 cups of shredded meat) and skip the simmering step.
• Tortilla Choices:Corn tortillas are the traditional choice for enchiladas, as they hold up well under the sauce and baking process. However, flour tortillas work just fine if preferred, though they may not be as sturdy as corn tortillas and may absorb more sauce.
• Make-Ahead:You can prepare the shredded chicken and cheesy sour cream sauce a day in advance to save time. Simply refrigerate both separately, and then assemble and bake the enchiladas when you’re ready.
• Freezing:To freeze the enchiladas, assemble the dish but do not bake it. Cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to cook, bake directly from frozen at 375°F (190°C) for about 45-50 minutes, covering with foil for the first 30 minutes.
• Customization:Feel free to add extra ingredients to the filling such as black beans, diced vegetables, or even a sprinkle of taco seasoning to vary the flavor profile. You can also increase the spiciness by adding jalapeños to the sauce or the chicken filling.
• To Avoid Soggy Tortillas:If you're using corn tortillas, it's a good idea to lightly fry them in hot oil for 10-15 seconds on each side before rolling them. This will help prevent the tortillas from getting soggy when the sauce is added. You can also briefly heat the tortillas in the microwave to make them more pliable.
• Serving Suggestions:These enchiladas pair wonderfully with a side of Mexican rice, refried beans, or a side salad with a tangy vinaigrette. You can also top them with fresh toppings like guacamole, sour cream, or salsa for added flavor and texture.
• Cheese Variations:The combination of shredded cheddar and Monterey Jack provides a great balance of sharpness and creaminess. However, you can experiment with other cheeses like pepper jack for a little heat, or use all cheddar for a more pronounced flavor.
• Spicy Sauce:If you like a spicier sauce, feel free to add chopped chilies, chipotle peppers in adobo, or more cayenne pepper to the cheesy sour cream sauce to amp up the heat level.