Sour Cream Chicken Enchiladas Recipe

Chicken: Shredded, cooked chicken is the base of the filling, providing a hearty and savory element.

Sour cream: Adds a creamy texture and tangy flavor to the filling mixture.

Cheddar cheese: Shredded cheese that melts beautifully, adding a rich, cheesy layer to the enchiladas.

Cream of chicken soup: A canned soup that adds creaminess and depth of flavor to the filling.

Salsa: Adds a bit of spice and acidity, balancing the richness of the other ingredients.

Flour tortillas: Soft tortillas that hold the filling and bake to a tender, slightly crispy texture.

When preparing the chicken for this recipe, consider using a rotisserie chicken for added flavor and convenience. The pre-cooked chicken is typically well-seasoned and moist, which can enhance the overall taste of your enchiladas. Simply shred the chicken using two forks or your hands, ensuring that the pieces are evenly sized for consistent texture throughout the dish.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile, making it a great alternative to chicken.

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

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

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a similar creamy consistency and adds a different but complementary flavor.

• salsa - Substitute with enchilada sauce: Enchilada sauce provides a more authentic Mexican flavor and works well in enchilada recipes.

• flour tortillas - Substitute with corn tortillas: Corn tortillas are traditional in Mexican cuisine and offer a different texture and flavor that can enhance the dish.

• Allow the enchiladas to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Transfer the enchiladas to an airtight container. If you plan to store them in the same baking dish, cover it tightly with plastic wrap or aluminum foil.
• 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, then place them in a freezer-safe container or zip-top bag. This allows you to take out only what you need.
• Label the container with the date and contents to keep track of freshness.
• Freeze for up to 3 months. When ready to eat, thaw the enchiladas in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) for 25-30 minutes, or until the cheese is melted and bubbly. If reheating from frozen, cover with foil and bake for 45-50 minutes, removing the foil for the last 10 minutes to allow the cheese to brown.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the enchiladas in an oven-safe dish and cover with aluminum foil to prevent drying out.
  3. Heat for about 20-25 minutes, or until the cheese is melted and bubbly again.
  4. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Place a single serving of enchiladas on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If necessary, continue heating in 30-second intervals until thoroughly warmed.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the enchiladas in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally to ensure even heating and prevent sticking.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the enchiladas in the air fryer basket, making sure they are not overlapping.
  3. Heat for 5-7 minutes, checking halfway through to ensure they are heating evenly.
  4. For extra crispiness, you can spray a light mist of cooking spray on top before reheating.

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

• Mixing bowl: Essential for combining the shredded chicken, sour cream, half of the shredded cheese, cream of chicken soup, and salsa into a uniform mixture.

• Baking dish: A dish to place the filled and rolled tortillas in, ensuring they bake evenly.

• Cheese grater: Handy for shredding the cheddar cheese if it is not pre-shredded.

• Measuring cups: Used to measure out the correct amounts of sour cream, cheddar cheese, and salsa.

• Spoon: Useful for mixing the ingredients together in the mixing bowl and for filling the tortillas with the mixture.

• Knife: Can be used to shred the cooked chicken if it is not pre-shredded.

• Cutting board: Provides a safe surface for shredding the chicken.

• Aluminum foil: Optional, but can be used to cover the baking dish if you want to prevent the cheese from browning too quickly.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

Prepare the filling: Mix the shredded chicken, sour cream, cheddar cheese, cream of chicken soup, and salsa 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: Assemble the enchiladas the night before and store in the fridge. Just pop them in the oven when ready to bake.

One-dish cooking: Use a baking dish that can go from fridge to oven to save on cleanup time.