Oh my goodness, let me tell you about the magic of chicken enchiladas with sour cream white sauce! These beauties are not just your average enchiladas; they’re a creamy, dreamy hug in a tortilla! The smooth, velvety white sauce combined with tender shredded chicken makes every bite feel like a celebration. Seriously, you’ll wonder how you ever lived without this recipe in your life!
Every time I make these enchiladas, I’m taken back to family gatherings where the aroma of these cheesy delights would fill the house, making everyone’s mouths water. It’s a dish that brings people together, sparking laughter and stories around the dinner table. Trust me, once you serve these up, you’ll be crowned the hero of the evening!
And the best part? They’re incredibly easy to whip up! Whether it’s a busy weeknight or a special occasion, these enchiladas are the perfect solution for a satisfying meal that everyone will love. So, grab your ingredients and let’s dive into making some deliciousness that’ll have you coming back for seconds!
Ingredients for Chicken Enchiladas with Sour Cream White Sauce
Here’s everything you’ll need to make these mouthwatering chicken enchiladas! I promise, you won’t have to hunt for any exotic ingredients—most of these are probably already in your kitchen!
- 2 cups cooked shredded chicken (I like to use rotisserie chicken for convenience!)
- 8 flour tortillas (soft and pliable, they make rolling a breeze!)
- 1 cup shredded cheese (I usually go for a mix of cheddar and Monterey Jack for that gooey goodness)
- 1 can cream of chicken soup (this is the secret to that creamy sauce!)
- 1 cup sour cream (adds richness and tang—yum!)
- 1/2 cup milk (to help thin out the sauce a bit)
- 1 teaspoon garlic powder (because garlic makes everything better!)
- 1 teaspoon onion powder (for that perfect savory note)
- 1/2 teaspoon chili powder (just a hint of spice to bring it all together)
- Salt and pepper to taste (don’t be shy—seasoning is key!)
Once you’ve got all your ingredients lined up, you’re just a few steps away from enchilada bliss! I can almost smell them baking already!
How to Prepare Chicken Enchiladas with Sour Cream White Sauce
Alright, let’s get into the fun part—preparing these scrumptious chicken enchiladas! It’s a straightforward process, and I promise you’ll be amazed at how quickly it all comes together. Just follow these steps, and soon enough, your kitchen will smell like a fiesta!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). You want it nice and hot by the time you’re ready to pop those enchiladas in!
- In a mixing bowl, combine your cooked shredded chicken, 1/2 cup of the shredded cheese, and all those lovely spices—garlic powder, onion powder, chili powder, and a pinch of salt and pepper. Give it a good stir until everything’s well mixed. This is where the deliciousness begins, so don’t rush it!
- Now, it’s time to fill those tortillas! Lay one tortilla flat on your work surface, and spoon a generous amount of the chicken mixture onto the center. The key here is to not overfill them—trust me, rolling will be a lot easier!
- Carefully roll the tortilla up from the bottom, tucking in the sides as you go to keep all that goodness inside. Place the rolled enchilada seam-side down in a baking dish. Repeat this process until all your tortillas are filled and snugly in the dish.
- In another bowl, mix together the cream of chicken soup, sour cream, and milk until it’s smooth and creamy. This sauce is the star of the show, so make sure it’s well combined!
- Pour that luscious sauce all over the enchiladas, making sure to cover them evenly. You want every bite to be drenched in that creamy goodness!
- Finally, sprinkle the remaining cheese on top—because more cheese is always a good idea, right?
- Now, it’s time to bake! Slide your baking dish into the preheated oven and let it bake for about 25-30 minutes, or until the sauce is bubbly and the edges of the tortillas are golden. You’ll know it’s done when that cheesy top is perfectly melty!
And just like that, you’ve got yourself a pan of delicious chicken enchiladas with sour cream white sauce! Let them cool for a few minutes before serving, and prepare for the compliments to roll in!
Why You’ll Love This Recipe
- It’s super easy to make! Seriously, if I can do it, so can you—perfect for busy weeknights.
- The creamy flavor of the sour cream white sauce is simply divine, making each bite a cozy delight.
- You can whip these up in about 45 minutes, so they’re great for a quick dinner that feels special.
- It’s a crowd-pleaser! Whether it’s a family meal or a gathering with friends, everyone loves these enchiladas.
- Customize them to your heart’s content—add veggies, adjust the spice level, or switch up the cheese for a twist!
- Leftovers? No problem! These enchiladas taste just as amazing the next day (if there are any left!).
Tips for Success
Want to make your chicken enchiladas with sour cream white sauce even more fabulous? I’ve got some pro tips to help you nail it every time!
- Adjust the Spice Level: If you like a little kick, feel free to add more chili powder or even some diced jalapeños to the filling. For a milder version, you can skip the chili powder altogether and just rely on the garlic and onion powder for flavor.
- Add Veggies: Sneaking in some veggies is a fantastic way to boost nutrition! Chopped bell peppers, spinach, or even corn work beautifully in the filling. Just sauté them lightly before mixing them with the chicken to keep everything nice and tender.
- Mix Up the Cheese: While I love a good cheddar and Monterey Jack combo, don’t hesitate to experiment! Pepper Jack adds a spicy twist, or you can use queso blanco for a creamier texture. The cheese is your canvas—get creative!
- Don’t Skip the Resting Time: After baking, let your enchiladas sit for about 5-10 minutes before serving. This helps the sauce thicken up a bit and makes it easier to serve without everything falling apart!
- Garnish for Flair: A sprinkle of fresh cilantro, slices of avocado, or a dollop of extra sour cream on top can take your dish from delicious to stunning. Plus, it adds a fresh pop of flavor!
With these tips in your back pocket, you’ll be a chicken enchilada pro in no time! Enjoy every cheesy, creamy bite!
Nutritional Information
Now, let’s talk about the nutritional side of these chicken enchiladas with sour cream white sauce! While I’m all about enjoying delicious food, I think it’s helpful to have a rough idea of what’s in our meals. Here’s an estimated breakdown per serving:
- Calories: 350
- Fat: 15g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 800mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use, especially if you decide to add any extra toppings or make substitutions. But don’t let numbers get in the way of enjoying your meal—after all, it’s all about balance and treating yourself to something yummy!
FAQ Section
Got some questions about these chicken enchiladas with sour cream white sauce? Don’t worry, I’ve got you covered! Here are some of the most common inquiries I hear, along with my personal insights.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas can be a great gluten-free option. Just remember that they can be a bit more delicate, so I recommend warming them up slightly in a skillet or the microwave to make them easier to roll without breaking.
Can I make these enchiladas ahead of time?
Yes, you can! Just assemble the enchiladas, cover them with the sauce, and refrigerate them for up to 24 hours before baking. When you’re ready to eat, pop them in the oven—just add a few extra minutes to the baking time since they’ll be cold from the fridge.
What can I serve with these enchiladas?
These enchiladas are delicious on their own, but I love serving them with a side of Spanish rice or black beans. A fresh garden salad or some guacamole also pairs perfectly for a complete meal!
Can I freeze leftover enchiladas?
Yes, you can! Just make sure to let them cool completely and then wrap them tightly in plastic wrap or aluminum foil before placing them in an airtight container. They’ll stay good in the freezer for about 2-3 months. When you’re ready to enjoy, thaw them in the fridge overnight and bake as usual!
How can I make these enchiladas spicier?
If you’re a fan of heat, you can add diced jalapeños to the chicken mixture or sprinkle some cayenne pepper into the sauce. Another fun option is to top them with a spicy salsa right before serving for an extra kick!
Serving Suggestions
Now that you’ve got a delicious pan of chicken enchiladas with sour cream white sauce, let’s talk about what to serve alongside them to create a truly delightful meal! These enchiladas are fantastic on their own, but a few tasty sides can really elevate the experience.
- Spanish Rice: A fluffy serving of Spanish rice is a classic accompaniment. The subtle spices and tomato flavor complement the creamy enchiladas beautifully!
- Black Beans: Whether you prefer them whole or refried, black beans add a nice protein boost and a hearty touch that pairs perfectly with the enchiladas.
- Guacamole: You can’t go wrong with some fresh guacamole on the side! The creamy avocado adds a lovely contrast to the warm enchiladas and a fresh burst of flavor.
- Garden Salad: A crisp garden salad with a light vinaigrette can balance out the richness of the enchiladas. Toss in some cherry tomatoes, cucumber, and a sprinkle of cilantro for brightness!
- Sour Cream and Salsa: Don’t forget the toppings! A dollop of extra sour cream and a side of your favorite salsa can add an extra layer of flavor. Plus, it’s fun to customize each bite!
With these sides, your chicken enchiladas will shine even brighter on the dinner table. Get ready for a filling feast that everyone will love! Enjoy your meal and the happy faces around you!
Check out this delicious pepper soup recipe!
Try this chicken in mushroom sauce for a delightful twist!
Pair your enchiladas with this chicken and broccoli salad!
Chicken Enchiladas with Sour Cream White Sauce Delightfully Easy
- Całkowity Czas: 45 minutes
- Ustępować: 4 servings 1x
- Dieta: Bez Glutenu
Opis
Delicious chicken enchiladas topped with a creamy white sauce.
Składniki
- 2 cups cooked shredded chicken
- 8 flour tortillas
- 1 cup shredded cheese
- 1 can cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instrukcje
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, 1/2 cup of cheese, and spices.
- Spoon the chicken mixture into each tortilla and roll them up.
- Place the rolled tortillas in a baking dish.
- In another bowl, combine cream of chicken soup, sour cream, and milk.
- Pour the sauce over the enchiladas.
- Sprinkle remaining cheese on top.
- Bake for 25-30 minutes until bubbly.
Uwagi
- Serve with rice or beans.
- You can add vegetables to the filling.
- Adjust spices to your taste.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Main Course
- Sposób: Baking
- Kuchnia: Mexican
Zasilanie
- Wielkość porcji: 1 enchilada
- Kalorie: 350
- Cukier: 2g
- Sód: 800mg
- Kwasy: 15g
- Nasycony tłuszcz: 8g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 35g
- Włókno: 2g
- Białko: 20g
- Cholesterol: 60mg
Słowa kluczowe: chicken enchiladas, sour cream sauce, Mexican recipe, easy dinner
