Irresistible Chicken Enchiladas with Sour Cream Sauce
The Secret to Irresistible Chicken Enchiladas with Sour Cream White Sauce
Creamy, cheesy, and bursting with flavor, these Chicken Enchiladas with Sour Cream White Sauce are sure to become a staple in your weeknight dinner rotation. The combination of tender shredded chicken enveloped in warm tortillas and drenched in a rich sour cream sauce creates a comforting dish that feels like a warm hug. Whether you’re serving them up for family or impressing friends at a gathering, this recipe delivers both on taste and satisfaction.
Imagine the delightful aroma wafting through your kitchen as you prepare this dish. The layers of flavor come together effortlessly, making it not just a meal but an experience to savor. With the perfect blend of spices and creaminess, these enchiladas will have everyone raving about your cooking skills!
Why You’ll Love This Chicken Enchiladas with Sour Cream White Sauce
– Quick prep time of just 20 minutes makes it perfect for busy nights.
– Rich and creamy white sauce elevates traditional enchiladas to new heights.
– Versatile recipe that can easily be customized with your favorite toppings.
– Kid-friendly flavors that even picky eaters will enjoy.
– Can be made ahead of time and baked when ready to serve.
Preparation Phase & Tools to Use
Before you dive into this delicious recipe, gather the necessary tools to make the process smooth and enjoyable.
– Large mixing bowl: Perfect for combining ingredients without any spills.
– Whisk: Essential for achieving a lump-free sauce.
– Baking dish: A 9×13 inch dish works best for holding all those enchiladas.
– Saucepan: Ideal for preparing the sour cream sauce over medium heat.
– Measuring cups and spoons: To ensure accurate ingredient measurements for consistent results.
Preparation Tips
For the best results, use shredded rotisserie chicken for convenience and flavor. Don’t skip letting the enchiladas rest before serving; this allows the flavors to meld beautifully. Feel free to experiment with different types of cheese or spices to suit your personal taste!
Ingredients for this Chicken Enchiladas with Sour Cream White Sauce
– 2 cups shredded cooked chicken
– 8 flour tortillas
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 1/2 cups chicken broth
– 1 cup sour cream
– 1 (4 oz) can diced green chiles
– 2 cups shredded Monterey Jack cheese
– 1/2 cup diced tomatoes (optional for topping)
– 1/4 cup chopped fresh cilantro (optional for topping)
Chicken Enchiladas with Sour Cream White Sauce
Creamy, cheesy, and packed with flavor, these Chicken Enchiladas with Sour Cream White Sauce are a comforting Tex-Mex favorite. Rolled tortillas stuffed with juicy chicken and smothered in a rich sour cream sauce make for a satisfying meal any night of the week.
Step-by-Step Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This ensures that your enchiladas will bake evenly and come out bubbly and golden brown. A hot oven makes all the difference in achieving that perfect texture!
Step 2: Prepare the Filling
In a mixing bowl, combine the 2 cups of shredded cooked chicken with 1/2 cup of the shredded Monterey Jack cheese and half of the diced green chiles. Stir until everything is well mixed. This filling is not only flavorful but also hearty, making it the star of your enchiladas.
Step 3: Make the Sour Cream Sauce
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour and let it cook for about 1-2 minutes until it becomes slightly golden. Gradually add in 1 1/2 cups of chicken broth while continuously whisking to prevent lumps. Bring this mixture to a simmer until it thickens beautifully.
Step 4: Mix in the Sour Cream
Once your sauce has thickened, remove it from heat and stir in 1 cup of sour cream along with the remaining diced green chiles. Mix until you have a smooth and creamy sauce that will coat your enchiladas perfectly. This step adds richness that complements the chicken filling wonderfully.
Step 5: Assemble the Enchiladas
Lay out your flour tortillas on a clean surface. Spoon an ample amount of the chicken mixture onto each tortilla, then roll them up tightly and place them seam-side down in a greased baking dish. Don’t worry about them being perfect; just make sure they’re snug.
Step 6: Pour on the Sauce
Now it’s time to pour that delicious sour cream sauce over your assembled enchiladas. Spread it evenly so every bite is packed with flavor! Then sprinkle remaining shredded cheese on top for an irresistible melty finish when baked.
Step 7: Bake to Perfection
Place your baking dish in the preheated oven and bake uncovered for about 20-25 minutes. You’ll know it’s done when it’s bubbly and golden brown on top. Let them rest for about five minutes before serving to allow everything to settle nicely.
Notes
These Chicken Enchiladas are incredibly versatile! Feel free to swap out shredded chicken for other proteins like turkey or beef if that’s more your style. You can even add veggies like black beans or corn into the filling for extra flavor and texture. To elevate this dish further, consider adding spices such as cumin or smoked paprika for a deeper taste profile.
Watch Out for These Mistakes While Cooking
– Using cold ingredients can lead to uneven cooking.
– Overcooking the flour can create a gritty texture in your sauce.
– Not properly greasing your baking dish may cause sticking.
– Skipping the resting time after baking can lead to messy servings.
– Forgetting to cover during baking might dry out your enchiladas.
Storage Instructions
If you have leftovers (which is rare because these are so delicious!), store them in an airtight container in the fridge for up to three days. To reheat, simply pop them back into a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also freeze unbaked enchiladas; just assemble them without baking, cover tightly, and freeze for up to three months.
Estimated Nutrition
– Calories: Approximately 350 per serving
– Protein: About 22g
– Fat: Approximately 18g
– Carbohydrates: About 30g
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Absolutely! You can prepare everything up to baking them and then cover and refrigerate overnight or freeze them for longer storage.
What can I substitute for sour cream?
Greek yogurt works great as a tangy alternative if you’re looking for something lighter while still maintaining creaminess.
Can I use corn tortillas instead?
Yes! Corn tortillas are traditional and would work beautifully here—just be sure to warm them slightly before rolling to prevent cracking.
Conclusion
I hope you enjoy making these Chicken Enchiladas with Sour Cream White Sauce as much as I do! They’re perfect for family dinners or casual get-togethers with friends. Give this recipe a try, and don’t forget to share your thoughts—I’d love to hear how they turn out!
Chicken Enchiladas with Sour Cream White Sauce
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded cooked chicken with half of the shredded Monterey Jack cheese and half of the diced green chiles. Stir until well mixed.
- In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and let it cook for about 1-2 minutes. Gradually add in the chicken broth while continuously whisking. Bring to a simmer until it thickens.
- Remove the sauce from heat and stir in the sour cream and remaining diced green chiles until smooth.
- Lay out the flour tortillas. Spoon the chicken mixture onto each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
- Pour the sour cream sauce over the enchiladas and sprinkle remaining shredded cheese on top.
- Bake uncovered for about 20-25 minutes until bubbly and golden brown. Let rest for about five minutes before serving.
