Let me tell you, there’s nothing quite like the comfort of homemade chicken enchiladas with sour cream white sauce! The first time I made these, I was hooked by the rich, creamy sauce and the savory filling. It’s like a warm hug on a plate! The flavors meld together so beautifully, and the best part? You can whip them up quickly for a cozy weeknight dinner or a fun gathering with friends. Trust me, once you try these enchiladas, you’ll be dreaming about them long after the last bite. They’re creamy, cheesy, and downright delicious!
Ingredients List
- 2 cups cooked shredded chicken: Use leftover rotisserie chicken or poach your own for a fresh taste.
- 8 flour tortillas: These are perfect for holding all that delicious filling, but feel free to swap for corn tortillas if you prefer.
- 1 cup shredded cheese: I love using a blend of Monterey Jack and cheddar for that melty goodness!
- 1 can cream of chicken soup: This is the base of our creamy sauce—don’t skip it!
- 1 cup sour cream: Adds a rich creaminess that makes the sauce irresistible.
- 1 cup chicken broth: Use low-sodium to control the saltiness; it helps thin the sauce just right.
- 1 teaspoon garlic powder: For a subtle garlicky flavor that enhances the overall taste.
- 1 teaspoon onion powder: This adds depth and complements the garlic beautifully.
- 1 teaspoon cumin: Don’t underestimate this spice; it brings a warm, earthy flavor that’s classic in Mexican cuisine.
- Salt and pepper to taste: Always taste your sauce before pouring it over the enchiladas—seasoning is key!
How to Prepare Chicken Enchiladas with Sour Cream White Sauce
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures your enchiladas cook evenly and get that lovely bubbly finish. No one wants a cold center! So, while you’re prepping everything else, let that oven warm up and get ready for some deliciousness.
Step 2: Prepare the Sauce
In a large mixing bowl, combine the cream of chicken soup, sour cream, and chicken broth. I like to whisk them together until it’s nice and smooth—no lumps allowed! Then, add in the garlic powder, onion powder, cumin, salt, and pepper. Give it a good stir to fully blend those flavors. If the sauce feels too thick, you can add a splash more of chicken broth to loosen it up a bit. Trust me, the creaminess of this sauce is what makes the enchiladas shine!
Step 3: Assemble the Enchiladas
Now comes the fun part! Grab those flour tortillas and lay one flat on your workspace. Spoon about ¼ cup of the shredded chicken down the center, then sprinkle some cheese on top—don’t be shy! Roll the tortilla tightly around the filling and place it seam-side down in a baking dish. Repeat this process until all the tortillas are filled and snug in the dish. It’s like wrapping little presents of joy!
Step 4: Bake the Enchiladas
Once all your enchiladas are in the dish, pour the remaining sauce over the top, making sure they’re generously covered. Sprinkle any leftover cheese on top for that melty goodness. Now, pop them in your preheated oven and bake for 25-30 minutes. Keep an eye out for that golden-brown color and bubbly edges—this is when you know they’re ready! When they come out, let them sit for just a few minutes before serving. The aroma will be heavenly, and your taste buds are in for a treat!
FAQ Section
Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken enchiladas with sour cream white sauce a day in advance. Just assemble them in the baking dish, cover tightly with foil, and refrigerate. When you’re ready to bake, you might need to add an extra 5-10 minutes to the cooking time since they’ll go in cold. Trust me, this makes weeknight dinners a breeze!
What can I substitute for sour cream?
If you’re out of sour cream or want a lighter option, you can use Greek yogurt! It has a similar tangy flavor and creamy texture. Another great alternative is crème fraîche, which adds a lovely richness. Just make sure whatever you substitute maintains that creamy consistency to keep the sauce luscious!
How do I make these enchiladas spicier?
Want to kick up the heat? Add some diced jalapeños or green chilies to the filling for an extra punch! You can also swap out the cumin for a spicy chili powder or sprinkle some cayenne pepper into the sauce. Adjust to your taste—just remember, you can always add more spice, but you can’t take it out once it’s in!
Why You’ll Love This Recipe
- Quick and easy preparation—dinner is ready in about 45 minutes!
- Rich, creamy sauce that elevates the flavors of classic enchiladas.
- Perfectly cheesy and satisfying, making it a family favorite.
- Versatile—customize with your favorite toppings or add veggies for extra nutrition.
- Can be made ahead of time, perfect for busy weeknights or gatherings.
- Great for meal prep; they reheat wonderfully for leftovers!
- A comforting dish that warms the soul and brings everyone to the table.
Ingredient Notes/Substitutions
Let’s talk about some fun ways to customize your chicken enchiladas with sour cream white sauce! If you want to lighten things up, consider using low-fat sour cream or Greek yogurt as a substitute. They’ll keep that creamy texture while cutting back on calories. As for the tortillas, if you’re looking for a gluten-free option, corn tortillas are your best bet—they add a nice flavor too!
Feeling adventurous? You can throw in some diced bell peppers or spinach into the filling for an extra veggie boost! And if you want to amp up the flavor profile, try adding a splash of lime juice or some chopped cilantro into the sauce. It brightens everything up beautifully! Don’t hesitate to get creative—this dish is super forgiving and loves to be tailored to your taste!
Tips for Success
To achieve the best chicken enchiladas with sour cream white sauce, start by ensuring your chicken is well-seasoned. A little extra salt and pepper can go a long way in enhancing the flavor. When rolling the tortillas, don’t overstuff them; you want them snug but not bursting at the seams. If the tortillas are too stiff, warm them up in the microwave for a few seconds to make them more pliable. And here’s a pro tip: let the enchiladas rest for about 5 minutes after baking before serving. This helps the sauce thicken slightly, making each bite even more delicious!
Nutritional Information Section
Here’s the scoop on the nutritional values for these delicious chicken enchiladas with sour cream white sauce! Keep in mind these are estimates per serving, so you can adjust based on your ingredients. Each enchilada typically contains around 350 calories, with 18 grams of fat and 10 grams of saturated fat. You’ll also get about 20 grams of protein, perfect for a hearty meal! The carbs come in at 32 grams, along with 2 grams of fiber. Don’t forget to check the sodium content, which is about 800 mg—definitely something to consider if you’re watching your intake!
What to Serve with Chicken Enchiladas
When it comes to serving chicken enchiladas with sour cream white sauce, the sides can really elevate your meal! I love pairing them with a fresh, zesty Mexican corn salad—it’s a colorful addition that balances the richness of the enchiladas perfectly. For a refreshing drink, why not go with a classic margarita or some homemade iced tea with lime? If you want something lighter, a simple side of cilantro-lime rice or black beans works wonders too! These sides not only complement the flavors but also create a delightful spread that’s sure to impress your family and friends!
Print
Chicken Enchiladas with Sour Cream White Sauce Magic
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Chicken enchiladas topped with a creamy white sauce.
Ingredients
- 2 cups cooked shredded chicken
- 8 flour tortillas
- 1 cup shredded cheese
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F.
- In a bowl, mix cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, cumin, salt, and pepper.
- Spread a thin layer of the sauce in the bottom of a baking dish.
- Fill each tortilla with shredded chicken and some cheese, then roll them up.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining sauce over the top and sprinkle with remaining cheese.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- You can add vegetables to the filling if desired.
- Use corn tortillas for a gluten-free option.
- Top with fresh cilantro for garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken enchiladas, sour cream white sauce, Mexican food
