Sour Cream Chicken Enchiladas Recipe

Chicken: Cooked and shredded, this forms the protein base of the enchiladas.

Sour cream: Adds a creamy and tangy element to the filling.

Cheddar cheese: Shredded cheese that melts beautifully on top of the enchiladas.

Green chilies: Diced and mild, they add a subtle heat and flavor.

Flour tortillas: Soft and pliable, perfect for wrapping the filling.

Enchilada sauce: A rich and savory sauce that covers the enchiladas and adds depth of flavor.

When preparing the chicken mixture, ensure that the shredded chicken is evenly coated with the sour cream and green chilies. This will help distribute the flavors uniformly throughout each enchilada. Additionally, warming the flour tortillas slightly before filling them can make them more pliable and easier to roll without tearing.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile, making it a suitable replacement for chicken in this dish.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture, while also being a healthier option with more protein.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the other ingredients in the enchiladas.

• green chilies - Substitute with poblano peppers: Poblano peppers offer a similar mild heat and can be diced to match the texture of green chilies.

• flour tortillas - Substitute with corn tortillas: Corn tortillas provide a different texture and flavor, often considered more traditional for enchiladas.

• enchilada sauce - Substitute with salsa verde: Salsa verde offers a tangy and slightly spicy alternative that pairs well with the other ingredients in the dish.

• Allow the enchiladas to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the enchiladas to an airtight container. If stacking, place a sheet of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
• For freezing, wrap each enchilada individually in plastic wrap or aluminum foil. This makes it easy to reheat single portions.
• Place the wrapped enchiladas in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then bake at 350°F (175°C) for 25-30 minutes, or until heated through.
• If reheating directly from frozen, cover with foil and bake at 350°F (175°C) for 45-50 minutes, removing the foil in the last 10 minutes to allow the cheese to melt and bubble.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover enchiladas in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20 minutes or until the cheese is melted and bubbly. This method ensures the tortillas stay crispy and the chicken filling remains moist.

• Microwave Method: Place the enchiladas on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This method is quick but might make the tortillas a bit soggy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add the enchiladas and cover with a lid. Heat for about 5-7 minutes, turning occasionally to ensure even heating. This method can help maintain a bit of crispiness in the tortillas.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the enchiladas in the air fryer basket, ensuring they are not overlapping. Heat for about 5-7 minutes or until the cheese is melted and the tortillas are crispy. This method gives a nice crunch to the enchiladas.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the enchiladas on a baking sheet and cover with aluminum foil. Heat for about 15-20 minutes or until the cheese is melted and the enchiladas are heated through. This method is great for small portions and maintains the texture well.

• Oven: Used to bake the enchiladas at 350°F (175°C) until the cheese is melted and bubbly.

• Mixing bowl: Used to combine the shredded chicken, sour cream, green chilies, and half of the shredded cheese.

• Baking dish: Holds the rolled tortillas in place while they bake in the oven.

• Cheese grater: Used to shred the cheddar cheese.

• Can opener: Opens the can of green chilies and the can of enchilada sauce.

• Spoon: Helps to mix the ingredients in the mixing bowl and to pour the enchilada sauce over the rolled tortillas.

• Measuring cups: Used to measure out the 2 cups of cooked chicken, 1 cup of sour cream, and 1 cup of shredded cheese.

• Knife: Can be used to dice any additional ingredients or to help with shredding the chicken if not pre-shredded.

• Cutting board: Provides a surface for dicing and shredding ingredients.

• Tongs: Useful for handling the tortillas and placing them seam-side down in the baking dish.

Prepare the filling: Mix the shredded chicken, sour cream, green chilies, and cheese ahead of time and store in the fridge.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own.

Pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Assemble in advance: Roll the tortillas with the chicken mixture the night before and store in the fridge.

Efficient baking: Use a large baking dish to fit all enchiladas in one batch, reducing oven time.