By Sour Cream Enchiladas is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Sour Cream Enchiladas captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Sour Cream Enchiladas becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 large chicken breast
1 Tbsp taco seasoning
¼ onion, diced
1 ½ cups sour cream
1 ½ cups Cheddar cheese, shredded
8 small tortillas
2 (10 oz) cans enchilada sauce
PREPARATION STEPS
Preheat the oven to 350 degrees Fahrenheit.
2
Season the chicken breast with taco seasoning
Place it on a baking sheet and bake for 25-30 minutes, or until cooked through
Once cooked, remove from the oven and shred the chicken.
In a mixing bowl, combine the shredded chicken, diced onion, sour cream, and 1 cup of shredded cheddar cheese.
Fill each tortilla with the chicken mixture, roll them up, and place them seam side down in a 13 x 9-inch baking dish coated with a small amount of enchilada sauce.
Pour the remaining enchilada sauce over the filled tortillas in the baking dish, ensuring they are evenly covered.
Cover the baking dish with foil and bake for about 35 minutes, or until the enchiladas are bubbly and heated through.
7
Remove the foil and sprinkle the remaining shredded cheddar cheese over the top of the enchiladas
Return the baking dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Allow the enchiladas to cool for 5 minutes before serving. This will make them easier to remove from the pan and prevent burning.
Prep Time: 5 min
Cooking Time: 50 min
Total Time: 55 min
Servings: 4
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
