why make this recipe
Chicken Enchiladas with Sour Cream White Sauce are a delicious and comforting meal that can please everyone at the table. They are easy to prepare and can be made in under an hour, making them perfect for busy weeknights. The creamy sauce adds a rich flavor that complements the shredded chicken perfectly. Plus, they can be customized with your favorite toppings and ingredients, making this recipe very versatile.
how to make Chicken Enchiladas with Sour Cream White Sauce
Ingredients:
- 2 cups cooked chicken, shredded
- 8 flour tortillas
- 2 cups sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onions
- 1/2 cup green chilies (optional)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, diced onions, green chilies (if using), garlic powder, cumin, salt, and pepper. Mix well.
- On each tortilla, place a portion of the chicken mixture, then roll it up tightly.
- In another bowl, combine the sour cream and cream of chicken soup until smooth.
- Spread a thin layer of the sour cream mixture on the bottom of a baking dish.
- Place rolled tortillas seam side down in the dish and cover with the remaining sour cream mixture.
- Top with shredded cheese.
- Bake for 25-30 minutes, or until heated through and the cheese is melted and bubbly.
- Optionally, garnish with chopped cilantro before serving warm.
how to serve Chicken Enchiladas with Sour Cream White Sauce
Serve the Chicken Enchiladas warm right out of the oven. You can add extra toppings like sliced avocado, diced tomatoes, or more shredded cheese on top if you like. Pair them with some rice or a side salad for a complete meal. They are great for family dinners or gatherings with friends.
how to store Chicken Enchiladas with Sour Cream White Sauce
To store leftover Chicken Enchiladas, let them cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3-4 days. You can also freeze them for longer storage. Wrap tightly in plastic wrap and foil, and store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
tips to make Chicken Enchiladas with Sour Cream White Sauce
- For extra flavor, try adding spices like chili powder or paprika to the chicken mixture.
- If you want a little kick, add jalapeños or more green chilies.
- Using homemade rotisserie chicken can save time and enhance the flavor.
- To make it lighter, you can use Greek yogurt instead of sour cream.
variation
You can switch up the fillings by using different meats like shredded beef or turkey. For a vegetarian version, substitute the chicken with cooked black beans, corn, or sautéed vegetables like bell peppers and zucchini.
FAQs
1. Can I make Chicken Enchiladas ahead of time?
Yes! You can prepare them in advance and store them in the refrigerator before baking. Just cover the dish with foil and bake when ready to eat.
2. Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas will work well, but you might need to warm them slightly before rolling to prevent cracking.
3. Is there a way to make this recipe spicier?
Yes, you can add hot sauce to the filling or use spicy diced tomatoes. Increasing the amount of green chilies or using pepper jack cheese can also add heat.
Chicken Enchiladas with Sour Cream White Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option Available
Description
Delicious and comforting Chicken Enchiladas with a creamy sour cream white sauce, perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 8 flour tortillas
- 2 cups sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onions
- 1/2 cup green chilies (optional)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, diced onions, green chilies (if using), garlic powder, cumin, salt, and pepper. Mix well.
- On each tortilla, place a portion of the chicken mixture, then roll it up tightly.
- In another bowl, combine the sour cream and cream of chicken soup until smooth.
- Spread a thin layer of the sour cream mixture on the bottom of a baking dish.
- Place rolled tortillas seam side down in the dish and cover with the remaining sour cream mixture.
- Top with shredded cheese.
- Bake for 25-30 minutes, or until heated through and the cheese is melted and bubbly.
- Optionally, garnish with chopped cilantro before serving warm.
Notes
For extra flavor, try adding spices like chili powder or paprika. You can also make it lighter by using Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg