Oh my goodness, let me tell you about my absolute favorite comfort food: chicken enchiladas with sour cream white sauce! These beauties are a showstopper at my dinner table and always make everyone feel right at home. The creamy white sauce, made with sour cream and cream of chicken soup, just takes everything to a whole new level of deliciousness. I can still remember the first time I made these; the smell of sautéing onions filled the kitchen, and I could hardly wait to dig in! Trust me, once you try these enchiladas, you’ll be hooked. They’re not just easy to whip up, but you can customize them just the way you like. So, are you ready to impress your family and friends with this scrumptious dish? Let’s get cooking!
Ingredients List
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup packed shredded cheese (I love using a blend for extra flavor!)
- 1/2 cup diced onions
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt to taste
How to Prepare Chicken Enchiladas with Sour Cream White Sauce
Prepping the Filling
First things first, let’s get that delicious filling ready! Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Once the oil is hot, toss in the diced onions and sauté them for about 3-4 minutes, or until they become translucent and fragrant. This step truly brings out their sweetness! Now, it’s time to add your cooked shredded chicken, along with 1 teaspoon of garlic powder, 1 teaspoon of chili powder, and a pinch of salt. Stir everything together and let it cook for another 2-3 minutes, just until everything is heated through and the spices are well-distributed. Don’t rush this; that aroma is everything!
Assembling the Enchiladas
Now that your filling is ready, let’s talk tortillas! Warm up your corn tortillas in a dry skillet over low heat for about 30 seconds on each side. This softens them up and makes them easier to roll without tearing—trust me, it’s worth it! Once they’re warm, take a tortilla and spoon about 1/4 cup of the chicken mixture into the center. Roll it up tightly, and place it seam-side down in a greased baking dish. Repeat this process with the remaining tortillas and filling. You should have a lovely row of enchiladas just waiting for some creamy goodness!
Making the Sauce
Let’s create that luscious sauce! In a mixing bowl, combine 1 cup of sour cream and 1 cup of cream of chicken soup. Stir them together until you have a smooth, creamy mixture that’s well-blended. If it feels a bit thick, don’t worry; it’ll spread beautifully over the enchiladas. Once mixed, pour this dreamy sauce evenly over the rolled enchiladas in your baking dish. Make sure every inch is covered—trust me, it makes a world of difference in flavor!
Baking and Serving
Now for the best part—baking! Preheat your oven to 350°F (175°C) and pop the baking dish in. Let those enchiladas bake for about 25 minutes, or until the cheese on top is bubbly and golden. You’ll want to keep an eye on them, as every oven is a little different. Once they’re out of the oven, let them cool for a minute before serving. I love to garnish mine with fresh cilantro for a pop of color and flavor! Serve them warm, and watch everyone’s faces light up with joy. Enjoy every creamy, cheesy bite!
Nutritional Information
Alright, let’s talk numbers! While these chicken enchiladas with sour cream white sauce are absolutely delicious, it’s always good to know what you’re indulging in. Here’s an estimated breakdown of the nutritional values per serving (that’s one enchilada):
- Calories: 300
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
Keep in mind that these values are estimates and can vary based on the specific brands and ingredients you use. But hey, knowing what’s in your food can make the eating experience even better, right? Enjoy every bite, guilt-free!
Why You’ll Love This Recipe
- Super quick to prepare—perfect for a busy weeknight dinner!
- Family-friendly and a guaranteed crowd-pleaser; even the pickiest eaters will love it!
- The creamy texture of the sour cream white sauce makes each bite feel indulgent.
- Flavor-packed ingredients that come together beautifully; it’s like a fiesta in your mouth!
- Customizable to suit your taste; you can mix in veggies or try different proteins!
- Leftovers (if there are any!) reheat like a dream, keeping that creamy goodness intact.
- It’s a comforting dish that brings everyone together—perfect for sharing with loved ones!
Tips for Success
Alright, let’s make sure your chicken enchiladas with sour cream white sauce turn out absolutely perfect! Here are my top tips to help you nail this dish every time:
- Use Quality Ingredients: Fresh, high-quality ingredients really elevate the dish. If you can, go for organic chicken and a good brand of sour cream; it makes a noticeable difference!
- Don’t Skip the Sauté: Sautéing the onions until they’re translucent is crucial! It brings out their natural sweetness and adds a rich flavor to the filling.
- Warm Tortillas Properly: Make sure to warm your tortillas just right—too cold, and they’ll crack; too hot, and they might dry out. A quick 30 seconds on each side in a skillet does wonders!
- Don’t Overstuff: When filling your tortillas, be careful not to overstuff them. About 1/4 cup of filling is just right for rolling without bursting. It keeps everything neat and tidy.
- Spread the Sauce Evenly: When pouring the sour cream white sauce over the enchiladas, take your time to spread it evenly. This way, every bite gets that creamy goodness!
- Baking Time Check: Keep an eye on your enchiladas while they bake. If your cheese isn’t bubbling after 25 minutes, give it a few more minutes, but watch closely to prevent burning!
- Let Them Rest: After taking them out of the oven, allow the enchiladas to rest for about 5 minutes before serving. This helps the sauce set a bit, making them easier to dish out.
With these tips in your back pocket, you’ll be on your way to enchilada perfection! Enjoy the cooking process and the delicious meal that follows!
Variations
What I love about these chicken enchiladas with sour cream white sauce is how versatile they are! You can easily switch things up to match your cravings or dietary needs. Here are some fun ideas to inspire your next batch:
- Swap the Protein: Don’t feel limited to just chicken! You can use shredded beef, ground turkey, or even sautéed mushrooms for a vegetarian option. Each protein brings its own unique flavor!
- Add Vegetables: Sneak in some extra nutrition by adding veggies like diced bell peppers, zucchini, or spinach to your chicken mixture. It’s a great way to boost the color and health factor!
- Spice It Up: If you love a kick, try adding some diced jalapeños or a splash of hot sauce to the filling. You can also experiment with different spices like cumin or smoked paprika for a smoky flavor twist!
- Cheese Variations: Mix up your cheeses! While I love a good cheddar blend, you could try pepper jack for some heat or even crumbled feta for a tangy surprise!
- Herbed Sauce: Give your sauce a fresh twist by adding chopped fresh herbs like cilantro or green onions into the sour cream mixture. It’ll brighten up the dish beautifully!
- Gluten-Free Option: If you’re avoiding gluten, you can use corn tortillas or even lettuce wraps instead of tortillas for a lighter take. It’s still delicious with that creamy sauce!
- Breakfast Enchiladas: Why not make a breakfast version? Use scrambled eggs, breakfast sausage, and top with the same creamy sauce for a hearty morning treat!
These variations can make your enchiladas feel new and exciting every time you make them. Don’t hesitate to get creative and find your perfect combination—after all, cooking should be all about fun and exploration!
Storage & Reheating Instructions
So, you’ve got some leftovers of those heavenly chicken enchiladas with sour cream white sauce? Lucky you! Storing them properly is key to keeping that delicious flavor and creamy texture intact. Here’s how I do it:
- Storing Leftovers: Allow the enchiladas to cool completely before storing. Once they’re cool, transfer them to an airtight container. You can also cover the baking dish tightly with aluminum foil or plastic wrap. They’ll stay fresh in the refrigerator for up to 3-4 days.
- Freezing for Later: If you want to keep them longer, you can freeze the enchiladas! Just make sure they’re well-wrapped in plastic wrap and then in aluminum foil to prevent freezer burn. They can last up to 2-3 months in the freezer. When you’re ready to enjoy them, just thaw them overnight in the refrigerator.
Now, when it comes to reheating, I’ve got a couple of methods that work beautifully:
- Oven Method: Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil to keep them from drying out, and heat for about 20-25 minutes, or until they’re warmed through. If you want that cheese to get bubbly again, remove the foil for the last 5 minutes!
- Microwave Method: For a quick reheat, pop one or two in the microwave. Place them on a microwave-safe plate, cover with a damp paper towel (this keeps them moist), and heat for about 1-2 minutes, checking after each minute until heated through.
And there you have it! With these simple storage and reheating tips, you can enjoy your chicken enchiladas with sour cream white sauce just as much on day two (or three!) as you did when they were fresh out of the oven. Happy eating!
Imprimer
Chicken Enchiladas with Sour Cream White Sauce Happiness
- Temps Total: 40 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
A delicious recipe for chicken enchiladas topped with a creamy white 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 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a pan and sauté onions until translucent.
- Add shredded chicken, garlic powder, chili powder, and salt; mix well.
- Warm tortillas in a skillet until soft.
- Fill each tortilla with chicken mixture and roll them up.
- Place rolled tortillas in a baking dish.
- In a bowl, mix sour cream and cream of chicken soup; pour over the enchiladas.
- Sprinkle shredded cheese on top.
- Bake for 25 minutes or until cheese is bubbly.
- Serve warm.
Notes
- Use rotisserie chicken for quicker preparation.
- Top with fresh cilantro for added flavor.
- Substitute tortillas with whole wheat for a healthier option.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 enchilada
- Calories: 300
- Sucre: 2g
- De Sodium: 600mg
- La graisse: 15g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 5g
- 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 white sauce, Mexican recipe
