Chicken Enchiladas in Tomato Sour Cream Sauce
Shredded chicken and cheese rolled in tortillas with a creamy tomato sauce.
These chicken enchiladas roll shredded chicken and cheese in tortillas, then bake under a mild tomato and sour cream sauce. The source calls for tomato sauce but no enchilada seasoning, so this version adds cumin and chilli for a balanced filling and sauce. Warm corn tortillas briefly before rolling to reduce cracking. Bake until the centre is hot and the cheese is melted. Poach chicken gently in water until the centre reaches 74°C (165°F). Rest briefly and shred with two forks. Heat oil in a skillet. Cook onion 5 minutes, add garlic, cumin and chilli for 30 seconds. Stir in shredded chicken and half the cheese. Warm passata in a saucepan. Remove from heat and whisk in sour cream; season with salt and pepper.
Recipe card
Chicken Enchiladas in Tomato Sour Cream Sauce
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Cook chicken
Poach chicken gently in water until the centre reaches 74°C (165°F). Rest briefly and shred with two forks.
Cook filling aromatics
Heat oil in a skillet. Cook onion 5 minutes, add garlic, cumin and chilli for 30 seconds. Stir in shredded chicken and half the cheese.
Make sauce
Warm passata in a saucepan. Remove from heat and whisk in sour cream; season with salt and pepper.
Fill tortillas
Heat oven to 180°C (350°F). Warm tortillas until pliable. Spoon chicken mixture down each centre, roll and place seam-side down in a baking dish.
Bake
Pour sauce over enchiladas and scatter remaining cheese. Bake 20 to 25 minutes until bubbling and hot in the centre.
Serve
Rest 5 minutes and garnish with coriander.
How to tell when it is ready
Rest 5 minutes and garnish with coriander.
Tips
- Poach chicken gently in water until the centre reaches 74°C (165°F).
- Heat oil in a skillet.
- Warm passata in a saucepan.
- Heat oven to 180°C (350°F).
Troubleshooting
- If tortillas crack, warm them briefly before rolling.
- If sauce is too thick, thin with a little stock.
Substitutions
- Use black beans instead of some chicken.
- Use dairy-free sour cream and cheese.
Variations
- Add sweetcorn to the filling.
- Use smoked paprika in place of some chilli.
Serving suggestions
- Serve with rice.
- Add black beans.
- Offer lime wedges.
- Top with sliced avocado.
Make ahead
Prepare components ahead and store safely. Refrigerate within 2 hours for up to 3 days. Reheat covered until steaming throughout.
Storage
Refrigerate within 2 hours for up to 3 days. Reheat covered until steaming throughout.
Food safety
Cook chicken to 74°C (165°F) and refrigerate leftovers promptly.
Frequently asked questions
Can I assemble enchiladas ahead?
Assemble and refrigerate covered for up to a day. Add a few extra minutes to the baking time if chilled.
How should I store chicken enchiladas with tomato and sour cream sauce?
Refrigerate within 2 hours for up to 3 days. Reheat covered until steaming throughout.
Serve with rice. Refrigerate within 2 hours for up to 3 days. Reheat covered until steaming throughout.
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