Welcome to a delicious journey into the world of Tex-Mex cuisine! Today, we’re going to explore the mouthwatering realm of the Panchos Sour Cream Enchiladas recipe.
With the powerful tastes of enchilada sauce, tender tortillas, and the creamy richness of sour cream, this dish is sure to please.
This Panchos Sour Cream Enchiladas recipe is sure to please whether you’re cooking for your family or hosting a celebration.
Let’s begin straight away!
Panchos Sour Cream Enchiladas Recipe
Recipe Details:
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Course: Main Dish
- Cuisine: Tex-Mex
- Yield: 4 servings
- Calories: 520
Ingredients:
- 8 flour tortillas
- 2 cups cooked and shredded chicken (rotisserie chicken works great)
- 1 cup diced onions
- 1 cup diced bell peppers (use a mix of colors for visual appeal)
- 2 cups shredded cheddar cheese
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped fresh cilantro for garnish (optional)
Instructions:
- Preheat The Oven: Start by preheating your oven to 350°F (175°C).
- Prepare The Filling: In a large mixing bowl, combine the shredded chicken, diced onions, diced bell peppers, 1 cup of shredded cheddar cheese, chili powder, cumin, salt, and pepper. Mix until all the ingredients are well combined.
- Assemble The Enchiladas: Take each flour tortilla and spoon a generous portion of the chicken and vegetable mixture onto the center. Roll up the tortilla tightly, tucking in the sides as you go, and place it seam-side down in a greased baking dish.
- Make The Sour Cream Sauce: In a separate bowl, whisk together the sour cream and red enchilada sauce until well combined.
- Pour Over The Enchiladas: Pour the sour cream and enchilada sauce mixture evenly over the rolled enchiladas in the baking dish. Make sure they are well coated with the sauce.
- Add Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for approximately 25-30 minutes or until the enchiladas are heated through, and the cheese is melted and bubbly.
- Garnish And Serve: Remove the enchiladas from the oven, garnish with chopped cilantro if desired, and serve hot.
Serving Ideas
Panchos Sour Cream Enchiladas are fantastic on their own, but you can take your meal to the next level by serving them with a side of Spanish rice, guacamole, or a fresh green salad.
A dollop of sour cream and a sprinkle of chopped green onions can also add extra flavor and flair.
Tips For The Perfect Recipe
- If you prefer a spicier kick, add a pinch of cayenne pepper or diced jalapeños to the chicken filling mixture.
- To save time, you can use pre-cooked rotisserie chicken for this recipe. It’s a convenient and flavorful option.
- Make sure to spread the sour cream and enchilada sauce mixture evenly over the enchiladas to ensure each bite is creamy and delicious.
- Experiment with different types of cheese for unique flavor variations. Monterey Jack or pepper jack cheese can add an extra zing.
Conclusion
You now have a step-by-step mouthwatering Panchos Sour Cream Enchiladas recipe.
This Tex-Mex favorite is the ideal option for your next family dinner or get-together since it combines the rich tastes of enchilada sauce with the creamy goodness of sour cream.
Don’t forget to share this delicious dish with your loved ones and adjust it to your preferences.
Enjoy!
Panchos Sour Cream Enchiladas Recipe
Ingredients
- 8 flour tortillas
- 2 cups cooked and shredded chicken rotisserie chicken works great
- 1 cup diced onions
- 1 cup diced bell peppers use a mix of colors for visual appeal
- 2 cups shredded cheddar cheese
- 1 can 10 oz red enchilada sauce
- 1 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped fresh cilantro for garnish optional
Instructions
- Preheat The Oven: Start by preheating your oven to 350°F (175°C).
- Prepare The Filling: In a large mixing bowl, combine the shredded chicken, diced onions, diced bell peppers, 1 cup of shredded cheddar cheese, chili powder, cumin, salt, and pepper. Mix until all the ingredients are well combined.
- Assemble The Enchiladas: Take each flour tortilla and spoon a generous portion of the chicken and vegetable mixture onto the center. Roll up the tortilla tightly, tucking in the sides as you go, and place it seam-side down in a greased baking dish.
- Make The Sour Cream Sauce: In a separate bowl, whisk together the sour cream and red enchilada sauce until well combined.
- Pour Over The Enchiladas: Pour the sour cream and enchilada sauce mixture evenly over the rolled enchiladas in the baking dish. Make sure they are well coated with the sauce.
- Add Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for approximately 25-30 minutes or until the enchiladas are heated through, and the cheese is melted and bubbly.
- Garnish And Serve: Remove the enchiladas from the oven, garnish with chopped cilantro if desired, and serve hot.
Publisher at Naznin's Kitchen
Hello! I'm Naznin Aktar, the food enthusiast and recipe curator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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