There’s something about chicken enchiladas with sour cream white sauce that just feels like home, don’t you think? Every time I make these, I’m transported back to family gatherings where the aroma of cheesy goodness filled the air. My aunt used to whip these up for every holiday, and I can still picture the way everyone would gather around the table, forks at the ready, excited to dig in. The creamy sauce perfectly complements the tender chicken, and honestly, I can’t resist going back for seconds (or thirds!). Whether it’s a cozy weeknight dinner or a festive celebration, these enchiladas are always a crowd-pleaser, and I can’t wait for you to try them!
Ingredients for Chicken Enchiladas with Sour Cream White Sauce
Let’s gather everything you need to whip up these delicious chicken enchiladas! I promise you it’s super simple, and most of these ingredients you might already have in your pantry. Here’s what you’ll need:
- 2 cups cooked shredded chicken (I love using rotisserie chicken for ease!)
- 8 corn tortillas (soft and pliable for the best wrapping!)
- 1 cup sour cream (this is what makes the sauce creamy and dreamy)
- 1 cup cream of chicken soup (adds richness and flavor)
- 1 cup packed shredded cheese (I usually go for a blend of cheddar and Monterey Jack)
- 1/2 cup diced onions (they add a nice crunch and sweetness)
- 1/2 cup diced green chilies (for that perfect kick of flavor)
- 1 teaspoon garlic powder (because everything’s better with garlic, right?)
- 1 teaspoon cumin (adds a warm, earthy note)
- Salt and pepper to taste (don’t be shy; season it up!)
With these simple ingredients, you’re just a few steps away from creating a comforting meal that everyone will love. Trust me, you won’t want to skip any of these!
How to Prepare Chicken Enchiladas with Sour Cream White Sauce
Alright, let’s get cooking! These chicken enchiladas with sour cream white sauce are pretty straightforward to make, but I’ve broken it down into easy steps so you can follow along without any hiccups. Ready? Let’s go!
Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This step is crucial because you want those enchiladas to bake evenly and come out perfectly gooey and delicious. Trust me, you don’t want to skip this part!
Prepare the Filling
In a large mixing bowl, combine your cooked shredded chicken, diced onions, green chilies, garlic powder, cumin, salt, and pepper. Give it a good stir until everything is well mixed. You’re looking for a flavorful filling that’s not too dry or too wet—just right for rolling up in those tortillas!
Soften the Tortillas
Next up, we need to soften those corn tortillas. You can do this by heating them in a skillet over medium heat for about 30 seconds on each side, or if you’re in a hurry, pop them in the microwave wrapped in a damp paper towel for about 20-30 seconds. This will make them pliable and easy to work with.
Assemble the Enchiladas
Now comes the fun part! Take a softened tortilla, spoon a generous amount of your chicken filling down the center, and roll it up tightly. Place the rolled enchilada seam-side down in a baking dish. Repeat this until you’ve filled all your tortillas. It’s like a little assembly line of deliciousness!
Make the Sauce
In another bowl, mix together the sour cream and cream of chicken soup until smooth. This creamy sauce is what makes these enchiladas truly special. Pour this luscious mixture over the top of your assembled enchiladas, making sure to cover them nicely. Then sprinkle that packed shredded cheese on top—yum!
Bake the Enchiladas
Pop the baking dish into your preheated oven and bake for about 25-30 minutes. You’ll know they’re done when the cheese is bubbly and golden. Just keep an eye on them, as every oven is a little different. When they’re ready, take them out and let them cool for a few minutes before serving. Get ready for some serious comfort food!
Nutritional Information
Now, let’s chat about the nutritional side of these scrumptious chicken enchiladas with sour cream white sauce! Keep in mind that these values can vary based on the specific ingredients and brands you use, so consider this an estimate. Typically, for one enchilada, you’re looking at:
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
So, while these enchiladas are definitely a treat, they also pack a good amount of protein to keep you satisfied! Enjoy them as part of a balanced meal, and don’t forget to pair them with some fresh sides for a complete experience.
Why You’ll Love This Recipe
- Quick preparation: Ready in just about 45 minutes, perfect for busy weeknights!
- Comforting flavors: The creamy sour cream white sauce paired with tender chicken is pure bliss.
- Family-friendly: Kids and adults alike will devour these enchiladas—trust me!
- Gluten-free: Made with corn tortillas, this dish is great for those avoiding gluten.
- Customizable: Feel free to add your favorite veggies or spices to suit your taste!
Tips for Success with Chicken Enchiladas with Sour Cream White Sauce
To ensure your chicken enchiladas with sour cream white sauce turn out absolutely delicious, here are some of my tried-and-true tips. These little nuggets of wisdom will help you nail this recipe every time!
- Use Rotisserie Chicken: For the quickest prep, grab a rotisserie chicken from the store. It saves you time and adds fantastic flavor!
- Don’t Skip the Soften: Make sure to properly soften your tortillas. This helps prevent tearing when you roll them. If you’re making a big batch, keep them wrapped in a towel to stay warm and pliable.
- Adjust the Spice Level: If you want a little kick, consider adding diced jalapeños or more green chilies. On the flip side, if you prefer milder enchiladas, you can skip the chilies altogether.
- Mix in Extra Veggies: Feel free to sneak in some spinach or bell peppers into the filling for added nutrition and color. It’s a great way to amp up the veggies!
- Experiment with Cheese: While I love a blend of cheddar and Monterey Jack, you can also try pepper jack for a spicy twist, or even a sprinkle of queso fresco for a fun twist!
- Make-Ahead Option: You can prepare the enchiladas in advance and store them in the fridge before baking. Just cover them tightly with foil and bake them when you’re ready for a delicious meal.
With these tips in your back pocket, you’re all set to create the most mouthwatering chicken enchiladas with sour cream white sauce. Get ready to impress your family and friends!
Serving Suggestions
Now that you’ve got your chicken enchiladas with sour cream white sauce ready to go, let’s talk about how to elevate your meal even more with some delicious sides! Trust me, these enchiladas are fantastic on their own, but pairing them with the right accompaniments can take your dinner to a whole new level.
- Spanish Rice: A classic choice! The fluffy, seasoned rice complements the creamy enchiladas perfectly. Plus, it’s a great way to soak up all that delicious sauce!
- Refried Beans: Creamy and savory, refried beans are a staple alongside enchiladas. You can serve them on the side or even mix them into the filling for an extra layer of flavor.
- Fresh Salad: A light salad with crisp greens, diced tomatoes, and a zesty lime vinaigrette adds a refreshing crunch that balances the richness of the enchiladas.
- Guacamole: You can’t go wrong with creamy guacamole! It adds a rich, tasty element that pairs beautifully with the spices in the enchiladas.
- Sour Cream and Salsa: Serve a dollop of sour cream and a side of your favorite salsa for an extra kick. The freshness of the salsa really brightens up the dish!
With these sides on your table, you’ll have a feast that’s not only satisfying but also bursting with flavor. Enjoy every bite, and don’t forget to save a little room for seconds!
FAQ Section for Chicken Enchiladas with Sour Cream White Sauce
Can I use flour tortillas instead of corn?
Absolutely! While I love the flavor of corn tortillas, flour tortillas work just as well. Just keep in mind they might be a bit thicker, so you may need to adjust the cooking time slightly.
Can I make these enchiladas ahead of time?
Yes, you can! Prepare everything, assemble the enchiladas, and cover them tightly with foil. You can store them in the fridge overnight. Just make sure to adjust the baking time if they’re cold from the fridge—maybe add an extra 5-10 minutes.
What can I substitute for the cream of chicken soup?
If you want to keep it lighter, you can use a homemade version with chicken broth and a little flour to thicken it up, or try a can of cream of mushroom soup for a different flavor profile.
How do I store leftovers?
To store leftovers, let the enchiladas cool completely, then cover them with plastic wrap or foil and keep them in the fridge for up to 3-4 days. They also reheat nicely in the oven or microwave!
Can I freeze chicken enchiladas with sour cream white sauce?
Definitely! Just assemble and cover the enchiladas tightly before freezing. They can be frozen for up to 2-3 months. When you’re ready to bake them, just pop them in the oven from frozen, and you might need to add a little extra time to ensure they heat through.
For more information on the health benefits of chicken, you can check out this article.
For tips on making the perfect enchiladas, visit Serious Eats.
And if you’re looking for more delicious chicken recipes, check out Food Network’s chicken recipes.
Imprimer
Chicken Enchiladas with Sour Cream White Sauce Blissful Delight
- Temps Total: 45 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
Chicken enchiladas with sour cream white sauce is a flavorful dish made with tender chicken wrapped in tortillas and topped with a creamy sauce.
Ingrédients
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese
- 1/2 cup diced onions
- 1/2 cup diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix shredded chicken, onions, green chilies, garlic powder, cumin, salt, and pepper.
- Soften corn tortillas in a skillet or microwave.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas in a baking dish.
- In another bowl, mix sour cream and cream of chicken soup.
- Pour the sauce over the enchiladas and sprinkle with cheese.
- Bake for 25-30 minutes until heated through and cheese is bubbly.
Notes
- You can use leftover chicken for this recipe.
- Feel free to add more spices for extra flavor.
- Serve with rice or beans on the side.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Course
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 enchilada
- Calories: 350
- Sucre: 2g
- De Sodium: 600mg
- La graisse: 20g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 2g
- La protéine: 20g
- Le taux de cholestérol: 60mg
Mots-clés: chicken enchiladas, sour cream sauce, white sauce
