Chicken Enchiladas with Sour Cream White Sauce
Chicken Enchiladas with Sour Cream White Sauce is a delightful dish that combines rich, creamy flavors with a satisfying crunch from the tortillas. Having made this recipe countless times, I can share how perfect it is for weeknight dinners or family gatherings. With its easy preparation and robust taste, it never fails to impress. Whether you’re an experienced cook or just trying your hand in the kitchen, these enchiladas sit comfortably in the “gotta-try” category for any taco night.
What Makes This Recipe Special
Why settle for take-out when you can whip up Chicken Enchiladas with Sour Cream White Sauce at home? This recipe checks all the boxes: it’s quick to prepare, budget-friendly, and, most importantly, kid-approved! You can make it in under an hour, making it a superb choice for a busy weeknight dinner. It also warms the heart during family brunches or festive holidays. The sauce is creamy and indulgent, tying together the spiced chicken and warm tortillas beautifully.
"I made these enchiladas last week, and they disappeared faster than I could serve them! The sauce is out of this world!" — A happy home cook
Step-by-Step Overview
Making Chicken Enchiladas with Sour Cream White Sauce can be broken down into simple steps. First, you’ll prepare the delicious chicken filling, then roll them up in flour tortillas, and finally, smother them in a luscious sour cream sauce topped with cheese. Baking brings everything together beautifully for a dish that’s as stunning as it is tasty.
What You’ll Need
To prepare this scrumptious dish, gather the following ingredients:
- 8 flour tortillas
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can diced green chilies
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
Feel free to switch things up! If you’re looking for a lighter option, consider using Greek yogurt instead of sour cream or substituting the cream of chicken soup with a homemade broth for a healthier twist.
Directions to Follow
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, diced green chilies, taco seasoning, and half of the sour cream until well mixed.
- In a separate bowl, whisk the remaining sour cream with the cream of chicken soup until smooth and creamy.
- Lightly spray a baking dish with olive oil to prevent sticking.
- Fill each tortilla generously with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the creamy sour cream sauce over the top of the enchiladas, and sprinkle with shredded cheese.
- Bake for 25-30 minutes or until golden and bubbly.
- Serve hot, and enjoy!
Best Ways to Enjoy It
When serving Chicken Enchiladas with Sour Cream White Sauce, think beyond the plate! Complement your dish with a fresh side salad or some homemade guacamole for a complete meal. Pair it with Mexican rice or refried beans to add a vibrant twist to your dinner table.
Keeping Leftovers Fresh
To ensure your leftovers stay scrumptious, properly store them in an airtight container in the refrigerator. They should last up to three days. If you want to extend their lifespan, consider freezing them! Just be sure to let them cool completely, and you can enjoy this delightful dish weeks later. Always reheat in the oven or microwave until piping hot (165°F) for safety.
Helpful Cooking Tips
- Pre-shredded cheese can save time, but shredding your cheese fresh enhances flavor and texture.
- For a bit of heat, throw in some jalapeños into the chicken mixture!
- To save time, cook the chicken in advance over the weekend and just mix everything on the day you want to serve it.
Different Ways to Try It
Looking to shake things up? Add black beans for added protein or substitute the chicken with shredded beef for a hearty option. You can also experiment with different sauces, like a cheesy nacho sauce or even a tomatillo salsa for a zesty flavor profile.
Your Questions Answered
What is the prep time for chicken enchiladas?
Preparation should take about 15-20 minutes, making this a quick dish to put together.
Can I use corn tortillas instead of flour?
Yes! Corn tortillas work well, but you’ll want to warm them slightly before filling to prevent cracking.
How long can I store leftovers?
You can keep leftovers in the fridge for up to three days or freeze them for up to two months.
With these tips, you’ll be well on your way to mastering Chicken Enchiladas with Sour Cream White Sauce at home. Enjoy the cooking experience, and dig into the deliciousness!
Chicken Enchiladas with Sour Cream White Sauce
Ingredients
For the Enchiladas
- 8 pieces flour tortillas
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack) For topping
- 1 can diced green chilies
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil For baking dish
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, diced green chilies, taco seasoning, and half of the sour cream until well mixed.
- In a separate bowl, whisk the remaining sour cream with the cream of chicken soup until smooth and creamy.
- Lightly spray a baking dish with olive oil to prevent sticking.
Assembly
- Fill each tortilla generously with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the creamy sour cream sauce over the top of the enchiladas, and sprinkle with shredded cheese.
Cooking
- Bake for 25-30 minutes or until golden and bubbly.
- Serve hot, and enjoy!
