why make this recipe
Chicken Enchiladas with Sour Cream White Sauce are a fantastic dish that combines comfort and flavor. They are easy to make and perfect for a family dinner or a gathering with friends. The creamy sauce and tender chicken wrapped in tortillas create a delicious meal that everyone will love. Plus, this recipe can be customized with your favorite toppings or ingredients, making it a versatile option for any cook.
how to make Chicken Enchiladas with Sour Cream White Sauce
Ingredients:
- 8 flour tortillas
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil (for greasing the baking dish)
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, half of the cheese, green onions, garlic powder, cumin, salt, and pepper.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a greased baking dish.
- In a separate bowl, mix the sour cream and cream of chicken soup until well combined.
- Pour the sour cream mixture over the enchiladas, spreading it evenly.
- Top with the remaining cheese.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Let it cool slightly before serving. Enjoy your delicious Chicken Enchiladas!
how to serve Chicken Enchiladas with Sour Cream White Sauce
Serve the Chicken Enchiladas warm, topping them with fresh chopped cilantro, diced tomatoes, or extra green onions for added flavor. You can also provide salsa, guacamole, or sour cream on the side for dipping.
how to store Chicken Enchiladas with Sour Cream White Sauce
To store leftover Chicken Enchiladas, place them in an airtight container and refrigerate. They can last for up to three days in the fridge. Reheat in the oven for the best results, or use the microwave for a quicker option. If you want to freeze them, wrap thoroughly in plastic wrap and foil, and they should keep well for up to three months.
tips to make Chicken Enchiladas with Sour Cream White Sauce
- Use rotisserie chicken for a quick and easy option.
- Feel free to add vegetables like bell peppers or black beans to the filling for extra nutrition.
- Adjust the spices to your liking; add more cumin for a bolder flavor or a sprinkle of chili powder for some heat.
- Make sure to grease the baking dish well to prevent sticking.
variation
You can easily switch up the protein, too. Try using shredded beef, pork, or even a vegetarian option like black beans or mushrooms. Additionally, you can substitute Greek yogurt for sour cream for a healthier twist.
FAQs
1. Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work well too! Just be aware they may break more easily, so handle them gently.
2. Can I made these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas the day before, cover them, and store them in the fridge. Just bake them when you’re ready to serve.
3. What can I serve with enchiladas?
Enchiladas pair well with rice, beans, or a simple salad. You can also add chips and salsa on the side for extra crunch.
Chicken Enchiladas with Sour Cream White Sauce
Ingredients
Enchilada filling
- 8 pieces flour tortillas
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup sour cream You can substitute with Greek yogurt for a healthier twist.
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin Adjust to taste.
- to taste Salt and pepper
- Olive oil For greasing the baking dish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, half of the cheese, green onions, garlic powder, cumin, salt, and pepper.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a greased baking dish.
- In a separate bowl, mix the sour cream and cream of chicken soup until well combined.
- Pour the sour cream mixture over the enchiladas, spreading it evenly.
- Top with the remaining cheese.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
Serving
- Serve the Chicken Enchiladas warm, topping them with fresh chopped cilantro, diced tomatoes, or extra green onions for added flavor.
- Provide salsa, guacamole, or sour cream on the side for dipping.