If you’re searching for a delightful dish that combines creamy goodness with a touch of Mexican flair, you’ll absolutely love these Chicken Enchiladas with Sour Cream White Sauce. This recipe is an easy, comforting, and satisfying meal that will impress your family and friends while making your dinner time feel extra special.
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Why You’ll Love This Recipe
- Easy to Prepare: These enchiladas come together quickly and effortlessly, making them perfect for busy weeknights.
- Rich and Creamy: The sour cream white sauce adds a luscious texture that elevates the flavors of the dish.
- Customizable: You can easily tweak the ingredients to suit your taste or dietary needs, ensuring everyone can enjoy them.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week—it’s a great time-saver!
- Family-Friendly: This dish is sure to please picky eaters, making it an excellent choice for family dinners.
Ingredients You’ll Need
The ingredients for these Chicken Enchiladas with Sour Cream White Sauce are simple but incredibly important. Each plays a role in creating a flavorful and satisfying dish that everyone will adore.
- Cooked Chicken: Shredded rotisserie chicken works wonders for convenience and flavor.
- Flour Tortillas: Soft tortillas are essential for wrapping up all that delicious filling.
- Sour Cream: This is the star of the white sauce, adding creaminess and tang.
- Cream of Chicken Soup: It adds depth and richness to the sauce while keeping it smooth.
- Shredded Cheese: A mix of cheddar and Monterey Jack gives a melty texture and a burst of flavor.
- Green Chiles: These add a hint of spice and a delightful kick to the filling.
- Onion: Sautéed onions bring sweetness and depth to the dish.
- Garlic: Fresh garlic enhances the flavor profile and adds aromatic goodness.
- Spices: Chili powder, cumin, and salt are essential for seasoning the chicken mixture.
Note: the full ingredients list, including measurements, is provided in the recipe card directly below.
Variations for Chicken Enchiladas with Sour Cream White Sauce
Feel free to customize these enchiladas based on your preferences or what you have on hand. The recipe is flexible and adapts beautifully to different ingredients.
- Vegetarian Option: Substitute the chicken with black beans and sautéed vegetables for a plant-based version.
- Spicy Kick: Add jalapeños or use spicy diced tomatoes to amp up the heat in the filling.
- Different Sauces: Experiment with a red enchilada sauce for a tangy twist.
- Gluten-Free: Use corn tortillas instead of flour tortillas to make this dish gluten-free.
- Cheesy Delight: Top with extra cheese before baking for a gooey, cheesy finish.
How to Make Chicken Enchiladas with Sour Cream White Sauce
Step 1: Prepare the Filling
Start by heating a skillet over medium heat. Sauté chopped onions and minced garlic until translucent and fragrant. Add shredded chicken, green chiles, and spices, stirring to combine. Remove from heat and set aside.
Step 2: Make the Sauce
In a mixing bowl, combine sour cream, cream of chicken soup, and a bit of cheese. This creamy mixture will serve as the base for your enchiladas and give them that irresistible flavor.
Step 3: Assemble the Enchiladas
Spread a layer of the creamy sauce on the bottom of a baking dish. Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in the dish. Repeat until all tortillas are filled.
Step 4: Add the Sauce
Pour the remaining sour cream sauce over the assembled enchiladas, making sure to cover them generously. Sprinkle any leftover cheese on top for a melty finish.
Step 5: Bake
Preheat your oven to 350°F (175°C) and bake the enchiladas for about 25-30 minutes, or until bubbly and golden. The aroma will fill your kitchen, making it hard to resist!
Pro Tips for Making Chicken Enchiladas with Sour Cream White Sauce
- Use Rotisserie Chicken: It saves time and adds great flavor to your enchiladas.
- Warm Tortillas: Heat the tortillas briefly before filling them to make them more pliable and easier to roll.
- Don’t Overfill: Keep the filling amount reasonable to avoid messy enchiladas that fall apart.
- Cover While Baking: If the tops brown too quickly, cover with foil for the last few minutes of baking.
- Let Them Rest: Allow the enchiladas to sit for a few minutes after baking for easier serving.
How to Serve Chicken Enchiladas with Sour Cream White Sauce
Garnishes
Top your enchiladas with fresh cilantro, diced avocado, or a squeeze of lime for a pop of freshness that complements the creamy sauce.
Side Dishes
Pair your enchiladas with Mexican rice, black beans, or a fresh garden salad to round out the meal and add some color to your plate.
Creative Ways to Present
For a fun twist, serve the enchiladas in individual ramekins or bowls for a more personal touch, and drizzle additional sauce on top for an eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Enchiladas with Sour Cream White Sauce in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through.
Freezing
You can freeze unbaked enchiladas for up to three months. Just assemble them, cover with foil, and place in the freezer. When ready to bake, simply add extra cooking time.
Reheating
To reheat, place the enchiladas in a preheated oven at 350°F (175°C) until warmed through, about 20 minutes. If you have frozen them, allow them to thaw in the fridge overnight before reheating.
FAQs
Can I use corn tortillas instead of flour?
Yes, corn tortillas work great and provide a gluten-free option for this dish.
How can I make these enchiladas spicier?
Adding fresh jalapeños or using spicy green chiles can elevate the heat level to your liking.
What can I use instead of sour cream?
Greek yogurt is a fantastic alternative that will still provide creaminess and a bit of tang.
Can I make the sauce ahead of time?
Absolutely! You can prepare the sour cream sauce a day in advance and store it in the refrigerator until you’re ready to assemble the enchiladas.
How do I know when the enchiladas are done baking?
They are ready when the cheese is melted, and the sauce is bubbly. A golden color on the top is a good sign, too!
Final Thoughts
If you are looking for a comforting and delicious meal, the Chicken Enchiladas with Sour Cream White Sauce is a fantastic choice. Easy to make and full of flavor, this dish is sure to become a favorite at your dinner table. Give it a try, and enjoy every creamy, cheesy bite!
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Chicken Enchiladas with Sour Cream White Sauce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Chicken Enchiladas with Sour Cream White Sauce are a delightful dish that combines creamy goodness with a touch of Mexican flair. Easy to prepare, rich and creamy, and customizable, this family-friendly recipe is perfect for busy weeknights.
Ingredients
Filling Ingredients
- 2 cups shredded rotisserie chicken
- 1 can (4 oz) diced green chiles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
Tortilla Ingredients
- 8 flour tortillas
White Sauce Ingredients
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
Instructions
- Prepare the Filling: Start by heating a skillet over medium heat. Sauté chopped onions and minced garlic until translucent and fragrant. Add shredded chicken, green chiles, and spices, stirring to combine. Remove from heat and set aside.
- Make the Sauce: In a mixing bowl, combine sour cream, cream of chicken soup, and a bit of cheese. This creamy mixture will serve as the base for your enchiladas and give them that irresistible flavor.
- Assemble the Enchiladas: Spread a layer of the creamy sauce on the bottom of a baking dish. Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in the dish. Repeat until all tortillas are filled.
- Add the Sauce: Pour the remaining sour cream sauce over the assembled enchiladas, making sure to cover them generously. Sprinkle any leftover cheese on top for a melty finish.
- Bake: Preheat your oven to 350°F (175°C) and bake the enchiladas for about 25-30 minutes, or until bubbly and golden.
Notes
- Use rotisserie chicken for convenience and flavor.
- Warm tortillas briefly before filling to make them pliable.
- Don’t overfill to avoid messy enchiladas.
- Cover with foil if the tops brown too quickly.
- Let them rest for a few minutes after baking for easier serving.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg