This sauce packs the most delicious, rich, and complex flavors that make these enchiladas taste like you’ve been working on them all day. But in reality, this simple sauce only takes a few extra minutes to prep, and it’s made with a handful of everyday ingredients that you probably already have in your pantry.
This easy sour cream and chicken enchilada recipe is very flexible when it comes to ingredients. So feel free to get creative and customize your chicken enchiladas however you like! In general, you will need:
- Chicken: I used boneless skinless chicken breasts, shredded. But you can use pre-cooked chicken (such as a shredded rotisserie or any leftover baked chicken) if you are looking to save time.
- Sour Cream: For these delicious enchiladas, I used Hood Sour Cream. It’s made with high-quality ingredients, so whether it’s a holiday or every day, I like serving the best when sharing meals with friends and family. The sauce and drizzle are made with Hood Sour Cream.
- Tortillas: Corn tortillas are traditional in enchiladas, but I typically use flour tortillas since they are much easier to roll. Any of your favorite tortillas will work though. I also like using Low-carb tortillas, white, wheat, or spinach flavors.
- Cheese: I like to use either Pepper Jack or Mexican-blend shredded cheese for these enchiladas. But cheddar, Monterey Jack, or other shredded cheeses also work great.
- Toppings: Chopped fresh cilantro, tomatoes, sliced avocado, scallions ( green onion) or diced red onion, Hood Sour Cream Squeeze, salsa, or whatever else sounds great to you. When it comes to enchilada toppings, I love them all.
In addition to the tub containers that come in 16 ounces and 32 ounces, Hood Sour Cream has an easy to use a squeeze bottle with convenient and flexible packaging perfect for tacos, potatoes, desserts and anything else that you like to add sour cream to.
I like that Hood Sour Cream is made with real Hood Milk and Cream and comes from farmers who pledge not to use artificial growth hormones (rBST). Plus, Hood Sour Cream tastes wonderful on these cheesy chicken enchiladas.
What are enchiladas?
An enchilada is a tortilla filled with a protein or veggie and covered with a savory sauce. These enchiladas are filled with chicken and spices and covered in a creamy white sauce.
What can you serve with enchiladas?
Serve with your favorite tacos, burritos, Cilantro Lime Rice, salsa, and guacamole.
I love that using Hood Sour Cream helps elevate meals in a convenient way. What other cooking tips and tricks do you have to make dinnertime a breeze?
leave me your message in the comments section
Here’s what you will need to make these Simple Sour Cream Chicken Enchiladas
- cooked chicken breast – shredded or cubed
- chili powder
- garlic salt
- ground cumin
- flour tortillas
- chicken broth
- Hood Sour Cream
- Mexican cheese blend
- optional – Chopped tomatoes, avocado, green onion, and jalapeno
In a large bowl, combine chili powder, garlic salt, and cumin.
Baked skinless, boneless chicken breasts in the oven for about 35 minutes at 350 F.
Mix spices with a whisk or spoon until blended.
Mix spices with shredded chicken.
Place 1/3 cup chicken mixture down the center of each tortilla.
Roll up and place seam side down in two 13-in. x 9-in. or one 11-in.x 8-in. baking dishes coated with cooking spray.
In a medium saucepan, whisk the flour and broth until smooth.
Bring it to a boil, and cook for 2 minutes.
Remove from heat, and let it cool off for a few minutes.
Stir in the Hood Sour Cream and 1 cup of the cheese – stir until the cheese is melted.
Measure out the Hood Sour Cream Squeeze or from a Hood Sour Cream tub container.
Pour the sauce over the enchiladas.
Sprinkle the rest of the cheese on top.
Bake, at 350° for 15-20 minutes or until its bubbling and golden brown.
Or the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly.
Top with your choice of toppings – Chopped tomatoes, avocado, green onion, and jalapeño and Hood Sour Cream Squeeze.
Please visit hood.com/recipes to discover more delicious recipes featuring Hood Sour Cream.
At the end of a busy day, I love using Hood’s Sour Cream Squeeze Bottle to add a little extra something to mealtime! I hope that you add these Sour Cream Chicken Enchiladas to your dinner meal menu. Enjoy!
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Sour Cream Chicken Enchiladas
Creamy chicken and cheese enchiladas with a flavorful sour cream white sauce is a simple and delicious meal that comes together quickly.
- 4 cups of cooked chicken breast – shredded or cubed
- 1 tablespoon chili powder
- 1/2 teaspoon garlic salt
- 1 teaspoon ground cumin
- 10–12 flour tortillas (10 inches)
- 2 tablespoon all-purpose flour
- 1&1/2 cups chicken broth
- 1&1/2 cups (12 ounces) Hood Sour Cream
- 2 cup (8 ounces) shredded Mexican cheese blend
- optional – Chopped tomatoes, avocado, green onion, and jalapeno, Hood Sour Cream drizzled on enchiladas.
- In a large bowl, combine the chicken, chili powder, garlic salt, and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. or one 11-in.×8-in. baking dishes coated with cooking spray.
- In a medium saucepan, whisk the flour and broth until smooth. Bring it to a boil, and cook for 2 minutes. Remove from heat, and let it cool off for a few minutes.
- Stir in the sour cream and 1 cup of the cheese – stir until cheese is melted.
- Pour the sauce over the enchiladas.
- Sprinkle the rest of the cheese on top.
- Bake, at 350° for 15-20 minutes or until its bubbling and golden brown.
- You can also turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly.
- Top with your choice of toppings – Chopped tomatoes, avocado, green onion, and jalapeno.
TIPS FOR COOKING AND SHREDDING CHICKEN:
- Chicken can be cooked in a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes.
- Or the chicken can be boiled. Or use a store-bought rotisserie chicken. Pending on how much time you have and what kind of flavor you want from the chicken. The roasted and rotisserie chicken are going to give you the most flavor.
- Once the chicken is cooked, shred it using two forks. If you have a stand mixer, use the paddle attachment, put your chicken in the mixing bowl. Turn mixer on and within a minute your chicken will be perfectly shredded.
Stacy Lynne Roman
Thursday 30th of July 2020
These look fantastic - thanks for sharing
Friday 31st of July 2020
Thank you Stacy for stopping by! Nettie
Mom, the Lunch Lady
Tuesday 28th of July 2020
Enchiladas are our favorites. These look great!
Friday 31st of July 2020
Thank you Loo for stopping by!