Chicken enchiladas with sour cream white sauce are a comforting, creamy twist on the classic Mexican dish. These enchiladas are filled with tender shredded chicken, wrapped in soft tortillas, and covered with a rich, tangy sour cream sauce before being baked to golden perfection. They offer a satisfying blend of flavors and textures, perfect for family dinners or gatherings.
Why You’ll Love This Recipe:
- Rich, creamy sauce that balances perfectly with the chicken filling.
- Simple ingredients yet full of flavor.
- A great make-ahead meal that can be customized with added veggies or spice.
Ingredients You’ll Need:
- Shredded Chicken: Use cooked, shredded chicken for the filling.
- Flour Tortillas: Soft, pliable tortillas work best for easy rolling.
- Sour Cream: For a creamy, tangy sauce.
- Chicken Broth: To help thin the sauce and add flavor.
- Monterey Jack Cheese: Melts beautifully, creating a gooey, cheesy topping.
- Parmesan Cheese: Adds a savory, salty kick to the topping.
- Olive Oil: For sautéing the onions and garlic.
- Onion & Garlic: Adds depth and flavor to the filling.
- Corn Kernels: Adds a touch of sweetness and color.
- Green Chilies: Provides a mild heat to balance the creaminess.
- Cumin & Chili Powder: Essential spices for that classic enchilada flavor.
- Salt & Pepper: For seasoning.
How to Make Chicken Enchiladas with Sour Cream White Sauce
Step-by-Step Instructions:
- Prepare the Filling: In a skillet, sauté onions and garlic until fragrant. Add corn, green chilies, cumin, chili powder, salt, and pepper. Stir in shredded chicken and half of the sour cream. Set aside.
- Assemble the Enchiladas: Spread a bit of chicken broth in a baking dish. Fill tortillas with the chicken mixture, roll them up, and place seam-side down in the dish.
- Make the Sauce: Mix remaining sour cream and chicken broth, then pour over the enchiladas.
- Add Cheese & Bake: Sprinkle with Monterey Jack and Parmesan cheese. Bake at 375°F for 25-30 minutes until bubbly and golden.
Cooking Tips:
- Don’t overfill the tortillas to avoid breaking them.
- For a creamier sauce, use full-fat sour cream or substitute with Greek yogurt for a lighter option.
- Cover the enchiladas with foil during the first part of baking to prevent drying out.
Helpful Tips:
- For extra heat, add diced jalapeños or hot sauce to the filling.
- Use corn tortillas instead of flour for a more traditional texture.
Details:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free Option Available
Nutritional Information (per serving):
- Calories: ~450
- Protein: 25g
- Fat: 22g
- Carbs: 35g
- Sodium: 700mg
Frequently Asked Questions:
Can I make this ahead?
Yes! Assemble the enchiladas and store them covered in the refrigerator for up to 24 hours before baking.
How do I store leftovers?
Store in an airtight container for up to 3 days. Reheat in the oven or microwave until heated through.
Can I use corn tortillas?
Yes, lightly fry them first to prevent breaking when rolling.
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Conclusion:
These chicken enchiladas with sour cream white sauce are a delightful, crowd-pleasing dish that combines comfort and flavor. Whether you’re feeding a family or hosting a gathering, these enchiladas are sure to be a hit! Feel free to experiment with the recipe to suit your preferences—add veggies, spice, or your favorite cheese to make it your own.
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Chicken Enchiladas with Sour Cream White Sauce
Description
Chicken enchiladas with sour cream white sauce are a comforting, creamy twist on the classic Mexican dish. These enchiladas are filled with tender shredded chicken, wrapped in soft tortillas, and covered with a rich, tangy sour cream sauce before being baked to golden perfection.
Ingredients
- Shredded Chicken: Use cooked, shredded chicken for the filling.
- Flour Tortillas: Soft, pliable tortillas work best for easy rolling.
- Sour Cream: For a creamy, tangy sauce.
- Chicken Broth: To help thin the sauce and add flavor.
- Monterey Jack Cheese: Melts beautifully, creating a gooey, cheesy topping.
- Parmesan Cheese: Adds a savory, salty kick to the topping.
- Olive Oil: For sautéing the onions and garlic.
- Onion & Garlic: Adds depth and flavor to the filling.
- Corn Kernels: Adds a touch of sweetness and color.
- Green Chilies: Provides a mild heat to balance the creaminess.
- Cumin & Chili Powder: Essential spices for that classic enchilada flavor.
- Salt & Pepper: For seasoning.
Instructions
- Prepare the Filling: In a skillet, sauté onions and garlic until fragrant. Add corn, green chilies, cumin, chili powder, salt, and pepper. Stir in shredded chicken and half of the sour cream. Set aside.
- Assemble the Enchiladas: Spread a bit of chicken broth in a baking dish. Fill tortillas with the chicken mixture, roll them up, and place seam-side down in the dish.
- Make the Sauce: Mix remaining sour cream and chicken broth, then pour over the enchiladas.
- Add Cheese & Bake: Sprinkle with Monterey Jack and Parmesan cheese. Bake at 375°F for 25-30 minutes until bubbly and golden.
Notes
- Customizable Filling: You can add sautéed veggies like bell peppers or spinach for extra texture and flavor.
- Tortilla Tip: Warming the tortillas before rolling makes them more pliable, preventing cracks.
- Cheese Options: Feel free to swap Monterey Jack with a milder cheddar or even a spicy pepper jack if you prefer a kick of heat.