As a passionate home cook, I find joy in creating dishes that bring my family together, and Chicken Enchiladas with Sour Cream White Sauce is one of those recipes that never fails to impress. The moment I pull these creamy, cheesy enchiladas from the oven, the aroma fills the kitchen, inviting everyone to gather around the table. Each bite is a delightful blend of tender chicken, zesty spices, and that luscious sour cream white sauce that makes this dish truly special. Whether it’s a busy weeknight or a cozy family gathering, these enchiladas are a comforting reminder of the warmth and love that home-cooked meals can bring.
What is Chicken Enchiladas with Sour Cream White Sauce?
Chicken Enchiladas with Sour Cream White Sauce are a delightful fusion of traditional Mexican flavors and creamy comfort. Originating from the vibrant culinary landscape of Mexico, enchiladas are typically made with corn tortillas filled with various ingredients, rolled up, and topped with a sauce. In this version, we embrace flour tortillas and a rich sour cream white sauce that adds a velvety texture and a unique twist to the classic dish.
This recipe showcases the beauty of global cuisine, blending the heartiness of shredded chicken with zesty spices and a creamy topping. The sour cream white sauce not only enhances the flavor but also makes the dish appealing to both children and adults. It’s a perfect example of how traditional recipes can evolve while still honoring their roots, making it a beloved choice for family dinners and gatherings.
Why You’ll Love This Chicken Enchiladas with Sour Cream White Sauce
- Quick and easy to prepare, making it ideal for busy weeknights.
- Rich, creamy flavor that satisfies even the pickiest eaters in your family.
- Customizable with various fillings and toppings to suit everyone’s preferences.
- Healthier option with lean chicken and the ability to sneak in veggies.
Who It’s For
This recipe is perfect for busy families seeking a quick, satisfying meal. It’s also great for health-conscious cooks who want to enjoy a delicious dish without sacrificing flavor. Food lovers will appreciate the global inspiration and comforting nature of this dish, making it a versatile addition to any home cook’s repertoire.
When to Cook It
Chicken Enchiladas with Sour Cream White Sauce are ideal for weeknight dinners, family gatherings, or even special occasions. They can be prepared ahead of time and baked just before serving, making them a convenient choice for any meal, whether it’s a casual night in or a festive celebration.
- 2 cups cooked shredded chicken (use rotisserie chicken for convenience)
- 1 cup sour cream (Greek yogurt can be a lighter substitute)
- 1 cup cream of chicken soup (homemade or low-sodium canned options work well)
- 1 cup shredded cheese (cheddar or Monterey Jack for a creamy melt)
- 8 flour tortillas (corn tortillas can be used for a gluten-free option)
- 1/2 cup diced onions (red or yellow onions add sweetness)
- 1/2 cup diced green chilies (canned or fresh for a mild kick)
- 1 teaspoon garlic powder (fresh minced garlic can enhance flavor)
- 1 teaspoon cumin (adds warmth and depth to the dish)
- Salt and pepper to taste (adjust according to preference)
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking.
- Mix the filling: In a large bowl, combine the shredded chicken, diced onions, green chilies, garlic powder, cumin, salt, and pepper. Stir until well mixed.
- Prepare the sauce: In another bowl, blend the sour cream and cream of chicken soup until smooth and creamy.
- Layer the baking dish: Spread a small amount of the sour cream mixture on the bottom of a baking dish to prevent sticking.
- Fill the tortillas: Take each tortilla, fill it with the chicken mixture, roll it up tightly, and place it seam-side down in the baking dish.
- Add the sauce: Pour the remaining sour cream mixture over the top of the enchiladas, ensuring they are well covered.
- Top with cheese: Sprinkle the shredded cheese generously over the enchiladas for that melty goodness.
- Bake: Place the dish in the oven and bake for 25-30 minutes, or until the enchiladas are bubbly and golden on top.
- Stevia: A natural sweetener with zero calories, perfect for adding sweetness without sugar.
- Monk fruit: Another natural option that provides sweetness without affecting blood sugar levels.
- Allulose: A low-calorie sugar that tastes like sugar but has minimal impact on blood glucose.
Avoid using honey or maple syrup, as they can spike blood sugar levels significantly.
- Large mixing bowl
- 9×13 inch baking dish
- Measuring cups and spoons
- Wooden spoon or spatula
- Oven mitts
- Sharp knife (for dicing onions and chilies)
- Grater (for shredding cheese)
- Use Rotisserie Chicken: Chef Maria recommends using rotisserie chicken for a quick and flavorful filling. It saves time and adds depth to your enchiladas.
- Don’t Skip the Sauce: Chef Tom emphasizes the importance of the sour cream white sauce. It not only adds creaminess but also balances the spices in the filling.
- Experiment with Cheese: Chef Lisa suggests mixing different cheeses, like pepper jack for a kick or mozzarella for extra stretchiness, to elevate the flavor profile.
- Fresh Herbs Matter: Chef Juan advises garnishing with fresh cilantro or green onions before serving. It adds a burst of freshness that complements the rich flavors.
- Make Ahead: Chef Emily shares that you can assemble the enchiladas a day in advance and refrigerate them. Just pop them in the oven when you’re ready to serve!
- Refrigeration: Store leftover Chicken Enchiladas with Sour Cream White Sauce in an airtight container in the fridge for up to 3 days.
- Freezing: For longer storage, freeze the enchiladas before baking. Wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months.
- Reheating: To reheat, thaw frozen enchiladas in the fridge overnight. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through.
- Microwave Option: For a quicker option, microwave individual enchiladas on a microwave-safe plate for 1-2 minutes, or until warm.
- Adding Moisture: If reheating in the oven, consider adding a splash of chicken broth or a bit of extra sour cream on top to keep them moist.
- Overfilling the Tortillas: Adding too much filling can cause the tortillas to tear or burst during baking. Stick to a moderate amount to ensure they roll up nicely.
- Skipping the Sauce Layer: Not spreading sauce on the bottom of the baking dish can lead to sticking. This layer helps keep the enchiladas moist and flavorful.
- Using Cold Ingredients: Starting with cold chicken or sauce can affect the baking time and texture. Allow ingredients to come to room temperature for even cooking.
- Not Covering While Baking: Failing to cover the dish with foil can lead to dry enchiladas. Covering helps retain moisture and ensures a creamy texture.
- Ignoring Seasoning: Skimping on spices can result in bland enchiladas. Taste the filling before assembling and adjust seasoning to your preference.
Q: Can I make Chicken Enchiladas with Sour Cream White Sauce ahead of time?
Yes, you can assemble the enchiladas a day in advance and refrigerate them until you’re ready to bake.
Q: Is Chicken Enchiladas with Sour Cream White Sauce suitable for gluten-free diets?
It depends. You can use corn tortillas instead of flour tortillas to make this dish gluten-free.
Q: Can I substitute the chicken in Chicken Enchiladas with Sour Cream White Sauce?
Yes, you can use shredded beef or beans for a vegetarian option, making it versatile for different dietary preferences.
Q: Are Chicken Enchiladas with Sour Cream White Sauce spicy?
No, this recipe is mild, but you can add jalapeños or hot sauce to the filling for an extra kick.
Q: How long do leftovers of Chicken Enchiladas with Sour Cream White Sauce last?
Yes, leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
In conclusion, Chicken Enchiladas with Sour Cream White Sauce are a delightful dish that brings comfort and flavor to your table. Whether you’re cooking for a busy weeknight or a special family gathering, this recipe is sure to impress. I encourage you to try it out and share your experiences in the comments below. If you loved this recipe, don’t forget to share it with your friends and family so they can enjoy this creamy, delicious meal too!
Print
Chicken Enchiladas with Sour Cream White Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious chicken enchiladas topped with a creamy sour cream white sauce.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese
- 8 flour tortillas
- 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 the oven to 350°F (175°C).
- In a bowl, mix together the shredded chicken, diced onions, green chilies, garlic powder, cumin, salt, and pepper.
- In another bowl, combine the sour cream and cream of chicken soup.
- Spread a small amount of the sour cream mixture on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining sour cream mixture over the top of the enchiladas.
- Sprinkle shredded cheese on top.
- Bake for 25-30 minutes or until bubbly and golden.
Notes
- For a spicier version, add jalapeños to the chicken mixture.
- Can substitute chicken with shredded beef or beans for a vegetarian option.
- Serve with fresh cilantro and lime wedges for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Chicken Enchiladas, Sour Cream White Sauce, Mexican Recipe