Shredded Chicken Enchiladas With Cheesy Sour Cream Sauce Recipe

You might think making Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce is too complicated for a busy weeknight, but it’s actually quite simple and quick. This dish combines tender shredded chicken with flavorful enchilada sauce, all wrapped in warm tortillas and topped with a creamy, cheesy mixture. Curious about the history behind these enchiladas and how to customize them to your taste? Let’s explore the details together.

Why You’ll Love This Recipe

When you’re looking for a quick and delicious meal, shredded chicken enchiladas are a perfect choice.

With just 15 minutes of prep and 25 minutes of cook time, you can have a tasty dinner ready in about 40 minutes. The recipe uses common ingredients and straightforward steps, making it easy for anyone to prepare.

You’ll love how the combination of chicken, enchilada sauce, sour cream, and cheese creates a flavorful dish. Plus, it’s packed with nutrition, offering high protein, potassium, and calcium. In fact, each serving contains 123% of Daily Value for protein, making it a great choice for a nutritious meal.

You can customize it using different cheeses or tortillas, and even add veggies for extra nutrition. This recipe makes six servings, perfect for sharing with family or friends.

Enjoy this balanced meal!

History

Enchiladas have a rich history that dates back thousands of years, intertwining the culinary traditions of ancient Mesoamerican civilizations and the influences of Spanish colonization.

Corn tortillas were staples for the Aztecs, who filled them with fish, game meats, and local plants, creating early enchilada-like dishes. They added chili peppers for spice, shaping the flavor that’s recognized today.

The term “enchilada” comes from the Spanish word “enchilar,” meaning “to add chili pepper to.” When Spanish conquistadors arrived in the 16th century, they introduced dairy products like cheese, leading to new variations. Traditional enchiladas frequently feature corn tortillas as the base, reflecting their origins.

As these dishes spread throughout Mexico, each region adapted them with local ingredients, resulting in the diverse enchiladas enjoyed globally today.

Recipe

Ingredients:
– 4 cups shredded chicken
– 1 cup sour cream
– Monterey Jack cheese (amount to taste)
– Cheddar cheese (amount to taste)
– Enchilada sauce (amount to taste)
– Corn or flour tortillas
– Sea salt
– Ground black pepper
– Chopped cilantro
– Chicken broth (for sauce)
– Cornstarch (for thickening, if needed)
– Jalapeno juice (to taste)

Cooking Instructions:

Preheat your oven to 400 degrees F (200 degrees C). Begin by cooking the chicken breasts in a pot of enchilada sauce until fully cooked through.
Once cooked, remove the chicken and let it cool slightly before shredding it using two forks.
In a mixing bowl, combine the shredded chicken with a pinch of sea salt, ground black pepper, some of the enchilada sauce, and a generous amount of Monterey Jack and Cheddar cheese.
For added flavor, mix in chopped cilantro.
In a saucepan, combine 1 cup of sour cream with some chicken broth over medium heat.
Slowly melt in additional Monterey Jack and Cheddar cheese, stirring until the mixture is smooth and creamy.
If you prefer a thicker sauce, create a cornstarch slurry and add it to the mixture, stirring until it thickens.
For an extra kick, add a splash of jalapeno juice.
Warm the tortillas in the microwave for about 30 seconds to make them pliable.
Once warmed, fill each tortilla with the shredded chicken mixture and roll them up tightly.
Pour a layer of enchilada sauce into the bottom of a baking dish.
Place the rolled tortillas seam-side down in the dish.
Top with remaining enchilada sauce and any leftover cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Extra Tips:
When making shredded chicken enchiladas, feel free to customize the recipe to suit your tastes. Healthier tortillas like corn tortillas are recommended for a better nutritional profile.

You can add black beans, corn, or diced peppers to the chicken mixture for added texture and flavor.

Additionally, if you prefer a spicier dish, consider using a spicier enchilada sauce or adding diced jalapenos to the filling.

Don’t hesitate to experiment with different types of cheese or sauces to find your perfect combination!

Final Thoughts

How can you make the most of your shredded chicken enchiladas experience? Start by being mindful of portion sizes, as oversized servings can lead to excess calorie intake.

Consider using reduced-fat cheese and lean chicken to lower fat and calorie content while still enjoying delicious flavors. If you’re making them at home, experiment with different ingredients to find a healthier balance, like using whole grain tortillas or adding veggies for extra fiber.

Remember that restaurant and frozen versions often carry higher sodium levels, so homemade options can be a better choice. In fact, restaurant chicken enchiladas may exceed 1,000 calories, making homemade versions a healthier option.

Finally, enjoy your enchiladas as part of a balanced diet, and don’t hesitate to adjust recipes to fit your nutritional needs. Happy cooking!

FAQ

When you’re diving into making shredded chicken enchiladas, you might’ve some questions about the process or ingredients.

To start, you can shred your chicken by slow-cooking it with seasonings like salt, pepper, chili powder, garlic powder, and cumin. You’ll need about 2 pounds, which equals 2 large boneless skinless chicken breasts. Mix onions with seasonings together before adding them to the chicken for a flavorful base.

For the cheesy sour cream sauce, mix butter, flour, chicken broth, cheese, and sour cream. You can use cheddar, Monterey jack, or pepper jack for variety.

Warm your tortillas for easier rolling, then fill them with 2 ounces of shredded chicken and some cheese before baking at 350-400°F for 15-20 minutes.

Feel free to customize with extra ingredients like onions or salsa!