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Cheesy Sour Cream Chicken Enchiladas are a delightful fusion of flavors and textures that embody the essence of comfort food. With their creamy filling, savory chicken, and melted cheese, these enchiladas are not only a treat for the taste buds but also a hit at family gatherings, potlucks, and casual weeknight dinners. The appeal of this dish lies in its simplicity and versatility, allowing home cooks to whip up a satisfying meal that everyone will love.

Easy Chicken Enchiladas with Sour Cream

Discover the joy of cooking with this delicious Cheesy Sour Cream Chicken Enchiladas recipe that combines creamy filling, savory chicken, and melted cheese. Perfect for family dinners or potlucks, this dish is easy to prepare and incredibly satisfying. With simple ingredients like shredded rotisserie chicken, cheese, and spices, you can whip up a meal everyone will love. Elevate your dining experience by pairing these enchiladas with tasty sides and creative garnishes. Enjoy the comfort and warmth this meal brings to your table!
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Ingredients
  

2 cups cooked, shredded chicken (store-bought rotisserie chicken works well)

1 cup sour cream

1 cup shredded cheese (your choice of cheddar or a Mexican cheese blend)

1 cup salsa (choose your preferred heat level: mild, medium, or hot)

8 flour tortillas (8-inch size)

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon olive oil (for greasing)

Fresh cilantro, chopped (for garnish, optional)

Sliced jalapeños (for garnish, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it's hot and ready for baking.

    Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, half of the sour cream (1/2 cup), half of the shredded cheese (1/2 cup), the salsa, ground cumin, garlic powder, and onion powder. Stir everything together thoroughly until all ingredients are well incorporated and mixed.

      Assemble the Enchiladas: Take a flour tortilla and place it on a clean, flat surface. Spoon approximately 1/4 cup of the chicken mixture into the center of the tortilla. Carefully roll the tortilla tightly from both sides and position it seam-side down in a greased baking dish. Repeat this step for the remaining tortillas and filling, neatly arranging them in the dish.

        Add Sauce and Cheese: After all the enchiladas are in the baking dish, spread the remaining 1/2 cup of sour cream evenly over the top of the enchiladas. Pour the rest of the salsa across the enchiladas, then sprinkle the last 1/2 cup of shredded cheese generously over the entire dish.

          Bake: Cover the baking dish with aluminum foil to prevent over-browning. Place it in your preheated oven and bake for 20 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

            Garnish and Serve: Once baked, remove the enchiladas from the oven and let them cool for a few minutes. For an extra touch, garnish with freshly chopped cilantro and sliced jalapeños, if desired, before serving.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                Presentation Tips: Serve the enchiladas straight from the baking dish for a casual gathering or plate them individually. Add a dollop of extra sour cream on the side and a sprinkle of cilantro for a vibrant presentation. Enjoy!