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Cheesy Chicken Enchiladas with Dreamy Sour Cream Sauce is a comforting and flavorful dish that brings the essence of Mexican cuisine right to your table. Known for their bold flavors and satisfying textures, enchiladas can be customized with various fillings and sauces, making them a versatile option for any meal. This recipe combines tender shredded chicken with a creamy, dreamy sauce that elevates the dish to new heights. Whether you're preparing a weeknight dinner or a gathering with friends and family, these enchiladas are sure to impress.

Family-Friendly Chicken Enchiladas with Sour Cream Sauce

Discover the joy of cooking with this delicious recipe for Cheesy Chicken Enchiladas with Dreamy Sour Cream Sauce! Perfect for any occasion, these enchiladas feature tender shredded chicken, black beans, and corn, all wrapped in tortillas and smothered in a creamy, rich sauce. Easy to prepare and customizable, they are a favorite for weeknight dinners or gatherings with friends and family. Elevate your meal with vibrant toppings and enjoy a comforting taste of Mexican cuisine at home!
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Ingredients
  

For the Enchiladas:

2 cups cooked, shredded chicken (rotisserie chicken works wonderfully)

1 cup black beans, drained and rinsed

1 cup corn kernels (can use fresh or frozen)

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon garlic powder

1 cup shredded cheddar cheese (divided)

8 medium flour tortillas

For the Sour Cream Sauce:

1 cup sour cream

½ cup mayonnaise

1 cup chicken broth (adjust to achieve desired sauce thickness)

1 teaspoon lime juice

1 teaspoon garlic powder

Salt and pepper, to taste

Optional: Fresh cilantro, finely chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to prepare it for baking the enchiladas.

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, chili powder, cumin, garlic powder, and half of the shredded cheddar cheese. Mix thoroughly until all ingredients are well incorporated.

      Assemble the Enchiladas: Take a tortilla and lay it flat on a clean surface. Spoon approximately ⅓ cup of the chicken mixture into the center of the tortilla. Roll it up tightly to enclose the filling and place it seam-side down in a greased 9x13 inch baking dish. Continue this process with the remaining tortillas and filling mixture.

        Make the Sour Cream Sauce: In a separate bowl, whisk together the sour cream, mayonnaise, chicken broth, lime juice, garlic powder, and season with salt and pepper. Adjust the thickness of the sauce by adding more or less chicken broth to your preference.

          Pour Sauce Over Enchiladas: Once all the enchiladas are laid in the baking dish, evenly pour the sour cream sauce over them, ensuring that all are generously covered. Top with the remaining shredded cheddar cheese.

            Bake: Cover the baking dish with aluminum foil to keep the moisture in, then place in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

              Serve: After baking, allow the enchiladas to cool for a few minutes. If desired, garnish with fresh cilantro. Serve hot, accompanied by toppings like diced avocado, chopped tomatoes, or extra lime wedges for an added burst of flavor.

                Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 6 servings

                  - Presentation Tips: Arrange the enchiladas neatly on a serving platter, drizzled with extra sour cream sauce, and sprinkle with fresh cilantro. This will not only add flavor but also a vibrant pop of color to your dish!