Oh my goodness, let me tell you about my love affair with chicken enchiladas! There’s just something so comforting about rolling up warm tortillas filled with savory shredded chicken and smothering them in a creamy sour cream white sauce. It’s like a warm hug on a plate! I remember the first time I made this dish for my family; the aroma filled the house, and I could hardly wait to dig in. The way the cheese melts over the top—wow! Plus, this recipe is super versatile. You can whip it up on a busy weeknight or save it for a cozy weekend dinner with friends. Trust me, once you try these enchiladas, they’ll become a regular in your kitchen. Let’s dive into making this delicious dish together!

Ingredients

• 2 cups cooked shredded chicken
• 8 flour tortillas
• 1 cup sour cream
• 1 cup cream of chicken soup
• 1 cup shredded cheese (I love using a mix of cheddar and Monterey Jack for extra flavor!)
• 1/2 cup diced onions
• 1/2 cup diced green chilies (feel free to adjust based on your spice preference)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin (this adds a lovely warmth to the dish)

How to Prepare Chicken Enchiladas with Sour Cream White Sauce

Preheat Your Oven

First things first, let’s get that oven preheating to 350°F (175°C). This is crucial because we want our enchiladas to bake evenly and become bubbly and golden on top. While the oven warms up, we can dive into the fun stuff!

Sauté the Onions

In a skillet, heat up that tablespoon of olive oil over medium heat. Once it’s nice and warm, toss in your diced onions. Sauté them for about 5 minutes, or until they’re translucent and fragrant. The smell is going to be amazing, trust me! Keep an eye on them so they don’t brown too much; we want them soft and sweet.

Mix the Filling

Now it’s time to add in the star of the show: your cooked shredded chicken! Along with that, mix in the diced green chilies, garlic powder, and cumin. Stir it all together until everything is well combined. This filling is packed with flavor, and I can already tell you’re going to want to sneak a taste!

Prepare the Sauce

In a separate bowl, combine the sour cream and cream of chicken soup. Give it a good stir until it’s smooth and creamy. This sauce is what makes these enchiladas extra special, with that delightful tang from the sour cream. You might want to keep a little aside for drizzling on top before serving!

Fill and Roll the Tortillas

Grab your flour tortillas and start filling them up! Spoon a generous amount of the chicken mixture into the center of each tortilla, then roll them up tightly. It’s like wrapping a present, and who doesn’t love presents? Place the rolled tortillas seam-side down in a baking dish, making sure they’re snugly fit together.

Assemble in Baking Dish

Once all your tortillas are in the dish, it’s time to pour that creamy sauce over the top. Be generous here! Make sure every inch of those enchiladas is covered. Then, sprinkle the shredded cheese on top. I always add a little extra cheese because, well, more cheese is never a bad thing!

Bake the Enchiladas

Pop the baking dish into your preheated oven and let them bake for about 25-30 minutes. You’ll know they’re done when the cheese is melted and bubbling beautifully. That golden, cheesy crust is what dreams are made of! Once they’re out of the oven, let them cool for a few minutes before serving—if you can resist the tempting aroma, that is!

Nutritional Information Disclaimer

Just a quick note, my friends! The nutritional information provided for these chicken enchiladas with sour cream white sauce may vary based on the specific ingredients and brands you use. So, while I’ve given you some general estimates, remember that your personal results might differ a bit. Always feel free to adjust the ingredients according to your taste and dietary needs. Happy cooking!

Why You’ll Love This Recipe

• It’s a quick and easy meal that you can whip up in just about 50 minutes—perfect for busy weeknights!
• The creamy sour cream white sauce adds a tangy richness that elevates the flavor of the dish to a whole new level.
• Versatile and customizable! You can use leftover chicken, or even swap in beef or beans to suit your taste.
• Great for feeding a crowd—this recipe yields four hearty servings, but you can easily double it for a bigger gathering.
• Kids and adults alike go crazy for these enchiladas! They’re a guaranteed crowd-pleaser.
• The gooey, melted cheese on top is simply irresistible—who can say no to that?
• You can make them ahead of time and bake when you’re ready, making entertaining a breeze!

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 elevate your dish and impress everyone at the table:

• Use fresh ingredients: Fresh, high-quality ingredients make a world of difference. Try to use freshly cooked chicken if you can; it enhances the flavor and texture!
• Don’t overfill the tortillas: It’s tempting to pack in a lot of filling, but overstuffing can lead to messy enchiladas. Just a generous amount will do—trust me, they’ll still be delicious!
• Warm the tortillas: Before filling, warm your tortillas in a dry skillet or the microwave for a few seconds. This makes them more pliable and less likely to tear when you roll them up.
• Experiment with spices: If you like a little kick, add some cayenne pepper or diced jalapeños to the filling. Spice is all about personal preference, so feel free to adjust!
• Consider a topping: For an extra layer of flavor, garnish your finished enchiladas with fresh cilantro, avocado slices, or a squeeze of lime before serving. It brightens everything up!
• Let them rest: After baking, let the enchiladas sit for about 5-10 minutes before serving. This helps the sauce set a bit and makes them easier to serve without falling apart.
• Make it your own: Don’t be afraid to swap out ingredients! You can use different proteins or even add veggies like spinach or zucchini for a nutritious twist.

By following these tips, you’ll be well on your way to creating a batch of enchiladas that everyone will rave about. Enjoy the cooking adventure!

Variations

One of the best things about chicken enchiladas with sour cream white sauce is how easily you can customize them to suit your taste! Here are some fun variations to get your creative juices flowing:

• Swap the Protein: If you’re not in the mood for chicken, you can easily substitute it with shredded beef, ground turkey, or even black beans for a vegetarian option. Each protein brings its own unique flavor!
• Spice Things Up: If you love a good kick, add diced jalapeños or a sprinkle of cayenne pepper to the filling. You could even use spicy green chilies to amp up the heat. Go ahead, live a little!
• Cheesy Goodness: Try mixing different types of cheese into the filling or using pepper jack cheese for an extra zing. You can even layer some cheese between the tortillas for an ooey-gooey surprise!
• Add Veggies: Sneak in some veggies like spinach, zucchini, or bell peppers into the filling. It’s a great way to boost the nutrition and add some color to your dish!
• Change the Sauce: Instead of sour cream, you could make a creamy green enchilada sauce by blending tomatillos and cilantro. It gives a fresh twist and a vibrant flavor!
• Make It Breakfast: For a fun breakfast twist, use scrambled eggs, cheese, and diced breakfast sausage or chorizo as the filling. Top with a drizzle of salsa, and you’ve got a fantastic brunch dish!

These variations are just the beginning! Feel free to experiment and make this recipe your own. The possibilities are endless, and I can’t wait to hear about the delicious combinations you come up with!

Storage & Reheating Instructions

So, you’ve got some delicious chicken enchiladas with sour cream white sauce left over? Lucky you! Storing them properly is key to keeping that creamy goodness intact. Here’s how I do it:

• Let them cool: Before storing, make sure your enchiladas have cooled down to room temperature. This helps prevent condensation in the storage container, which can make them soggy.
• Use an airtight container: Place the enchiladas in a tightly sealed container. If you have a larger batch, you can separate layers with parchment paper to keep them from sticking together.
• Refrigerate: Store your enchiladas in the refrigerator for up to 3-4 days. I find they taste even better the next day as the flavors meld together!
• Freezing for later: If you want to save them for a rainy day, you can freeze the enchiladas! Wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They’ll last for about 2-3 months in the freezer.

Now, let’s talk reheating! You want to bring back that creamy, cheesy goodness without losing any flavor:

• Oven method: Preheat your oven to 350°F (175°C). Place your enchiladas in a baking dish, cover with foil to prevent drying out, and heat for about 20-25 minutes, or until warmed through. You can uncover the foil for the last few minutes to get that cheesy top nice and bubbly again!
• Microwave method: If you’re in a hurry, you can microwave them! Place a single enchilada on a microwave-safe plate, cover with a damp paper towel (this keeps it moist), and heat for 1-2 minutes, checking to see if it’s heated all the way through. Just be careful not to overheat, or you might end up with rubbery cheese!

And there you have it! Follow these storage and reheating tips to enjoy your enchiladas at their best. Trust me, they’re just as comforting the next day!

Chicken Enchiladas with Sour Cream White Sauce Delight

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• Autor: Julia marin
• Całkowity Czas: 50 minutes
• Ustępować: 4 servings 1x
• Dieta: Bez Glutenu

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Opis

Chicken enchiladas topped with a creamy sour cream white sauce.

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Składniki

Skala 1x2x3x

• 2 cups cooked shredded chicken
• 8 flour 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 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin

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Instrukcje

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil and sauté onions until translucent.
3. Add shredded chicken, green chilies, garlic powder, and cumin. Mix well.
4. In a bowl, combine sour cream and cream of chicken soup.
5. Fill each tortilla with the chicken mixture and roll them up.
6. Place the rolled tortillas in a baking dish.
7. Pour the sour cream mixture over the tortillas.
8. Top with shredded cheese.
9. Bake for 25-30 minutes until cheese is melted and bubbly.

Uwagi

• Serve with chopped cilantro on top.
• Can substitute chicken with beef or beans for a different flavor.
• Adjust spice level by adding jalapeños.

• Czas Przygotowania: 20 minutes
• Czas gotowania: 30 minutes
• Kategoria: Main Dish
• Sposób: Baking
• Kuchnia: Mexican

Zasilanie

• Wielkość porcji: 1 enchilada
• Kalorie: 350
• Cukier: 2g
• Sód: 600mg
• Kwasy: 18g
• Nasycony tłuszcz: 8g
• Tłuszcze Nienasycone: 7g
• Tłuszcze trans: 0g
• Węglowodany: 30g
• Włókno: 2g
• Białko: 20g
• Cholesterol: 70mg

Słowa kluczowe: chicken enchiladas with sour cream white sauce