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–+ servings

Cheesy Chicken Enchiladas (Sour Cream Topping)

Classic flour tortillas filled with savory shredded chicken and cheese, baked in red enchilada sauce, and finished with a creamy layer of sour cream and melted cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • Cooked chicken shredded: 2 cups
  • Shredded cheddar cheese: 1 cup
  • Shredded Monterey Jack cheese: 1 cup
  • Red enchilada sauce: 1 can 10 oz
  • Sour cream: 1 cup
  • Small flour tortillas: 8 pieces
  • Ground cumin: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Onion powder: 1/2 teaspoon
  • Salt: 1/4 teaspoon
  • Black pepper: 1/4 teaspoon
  • Chopped fresh cilantro: 1/4 cup optional for garnish

Equipment

  • 9x13-inch Baking Dish
  • Large Mixing Bowl
  • Measuring Cups and Spoons

Method
 

  1. Preheat the oven to 350°F.
  2. Prepare Filling: In a large mixing bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, ground cumin, garlic powder, onion powder, salt, and black pepper. Mix well.
  3. Prep Dish: Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
  4. Assemble: Take one tortilla, fill it with about 1/4 cup of the chicken mixture. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  5. Sauce: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.
  6. Sour Cream Topping: Spread the sour cream evenly over the top of the enchiladas.
  7. Cheese: Sprinkle the remaining cheddar and Monterey Jack cheeses on top.
  8. Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
  9. Serve: Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro if desired before serving.

Notes

Spicier Kick: Add diced jalapeños to the chicken mixture for heat.
Vegetarian Option: Substitute the chicken with black beans and diced bell peppers for a vegetarian option.
Pre-Cooked Chicken: Using pre-cooked chicken (like rotisserie) is highly recommended for faster prep time.
Sour Cream: The sour cream is layered over the sauce before the final cheese sprinkle, giving the enchiladas a creamy finish.

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