Creamy & Cheesy Sour Cream Enchiladas – A Comfort Food Delight!
If you’re craving a meal that’s comforting, creamy, and bursting with flavor, then you’ve got to try these delicious sour cream enchiladas! 🌮✨ They’re super easy to make, loaded with cheesy goodness, and perfect for a weeknight dinner. Plus, they’re incredibly versatile—you can customize them with your favorite fillings! First, let’s talk about why you’ll love them. They have a smooth and velvety sauce that coats each bite, and the melted cheese pulls apart beautifully! 🧀😍 In addition, this dish comes together quickly, making it an excellent option for busy days. So, grab your apron and get ready for a fantastic cooking adventure! Let’s dive into the recipe and make your taste buds dance! 🎉👩🍳
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Sour Cream Enchiladas
If you’re craving something cheesy, creamy, and downright irresistible, then you have to try these amazing sour cream enchiladas! 🤩✨ They’re packed with flavor, super easy to make, and perfect for any occasion. Whether you’re making them for a cozy family dinner or wowing your friends at a party, these enchiladas will be a guaranteed hit! 🥳🌮
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 small flour tortillas
- 1 cup sour cream
- 1 can (10 oz) green enchilada sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup chicken broth
- 1/2 cup diced green chilies
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish with a little butter or cooking spray. 🏡🔥
- In a bowl, mix the shredded chicken, half of the shredded cheese, garlic powder, onion powder, cumin, salt, and pepper. Stir well! 🥣😋
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the baking dish. 🫔✨
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. 🧈🥄
- Slowly whisk in the chicken broth, cooking until the mixture thickens. Then, stir in the green chilies and green enchilada sauce. 😍🍲
- Reduce heat to low and stir in the sour cream. Keep stirring until smooth! This creamy magic is your sour cream enchilada sauce. 🥛🌀
- Pour the sauce evenly over the enchiladas, making sure every bit is covered in that deliciousness. 🤤💛
- Sprinkle the remaining cheese on top and bake uncovered for 20-25 minutes, or until bubbly and golden. 🧀🔥
- Once done, let them rest for 5 minutes before serving. Enjoy every cheesy, creamy, dreamy bite! 🥳🍽️
Deliciously Creamy Sour Cream Enchiladas
If you love cheesy, creamy, and downright irresistible Mexican-inspired dishes, you’re in for a treat! 😍 These sour cream enchiladas are packed with flavor, wrapped in soft tortillas, and smothered in a luscious sour cream enchilada sauce. It’s comfort food at its finest! 🌮✨
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How to Make the Best Sour Cream Enchiladas
First, you’ll need to gather all your ingredients. Then, you’ll prepare the creamy and dreamy sour cream enchilada sauce recipe that takes this dish to the next level! 🤤 Next, you’ll fill the tortillas with a deliciously seasoned mixture, roll them up, and place them in a baking dish. Finally, after covering them with sauce and lots of cheese, pop them in the oven until bubbly and golden. It’s that easy! 🔥
Once they come out of the oven, get ready to dig into the creamiest, cheesiest sour cream enchiladas ever! 😋 Serve them with your favorite toppings, like fresh cilantro, avocado slices, or a squeeze of lime for extra zest. 🌿🥑🍋
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4.2 g
- Sodium: 780 mg
- Fat: 25.3 g
- Saturated Fat: 10.1 g
- Carbohydrates: 32.5 g
- Fiber: 3.8 g
- Protein: 19.6 g
- Cholesterol: 55 mg
FAQs ❓
Do you peel plums before baking?
It depends on how you’re using them. When making jelly or jam, yes you should peel plums. When making this recipe, or other recipes where you roast or bake plums, leave the skin on. They add nice color and shape, plus a bit of tartness that contrasts nicely with the sweetness of the plum flesh.
What is the difference between a tart and a plum galette with puff pastry?
I took a few liberties in naming this plum dessert a “tart.” Mine is actually not really a tart or a galette. Technically, tarts are baked in a very specific style pan (a tart pan) while a galette is a French pastry that’s basically a freeform pie. For a galette, pie crust is rolled flat, filled with lots of fresh fruit (sliced or chopped) then the edges of the crust are folded over the edge of the fruit, overlapping around 1 inch. My tarts are freeform, but with a thinner, puff pastry crust instead of a pie crust. In addition, mine don’t have as much fruit as a typical galette, and the edge of the crust isn’t folded on top of the fruit.
How do you keep the bottom of mini plum tarts from getting soggy?
I’ve never had an issue with these tarts getting soggy. Don’t make them more than 8 hours ahead and make sure to cook them until the crust is crispy.
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