Oh, my goodness, let me tell you about the joy of cooking chicken enchiladas with sour cream white sauce! There’s just something so comforting about these cheesy, creamy delights that makes my heart sing. I remember the first time I tried making them at home; I was a bit nervous but so excited! The aroma of the onions sautéing and the rich, tangy sauce bubbling in the oven filled my kitchen with a warm embrace. Trust me, once you take a bite of these enchiladas, you’ll feel like you’re wrapped in a cozy blanket of flavor. They’re perfect for family dinners or a cozy night in!
Ingredients List
- 2 cups cooked, shredded chicken
- 8 large flour tortillas
- 1 cup shredded cheese (I love using a mix of cheddar and Monterey Jack)
- 1 cup packed sour cream
- 1 cup chicken broth (homemade or store-bought, your choice!)
- 1/2 cup diced onions (yellow or white work great)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin (adds a warm, earthy flavor)
- Salt and pepper to taste
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 that your enchiladas cook evenly and get that lovely golden top. Trust me, nothing beats the smell of enchiladas baking in a perfectly warmed oven!
Step 2: Sauté the Onions
Next up, grab a pan and heat that tablespoon of olive oil over medium heat. Toss in your diced onions and sauté them until they’re translucent—about 3 to 5 minutes. You want them to be soft and just starting to turn a lovely golden color. This little step adds such a nice depth of flavor to your dish!
Step 3: Prepare the Chicken Mixture
Now, it’s time to add in the star of the show—your cooked, shredded chicken! Sprinkle in the garlic powder, cumin, and a pinch of salt and pepper. Mix everything together really well; you want those flavors to blend beautifully. This is where the magic starts happening!
Step 4: Make the White Sauce
In a separate bowl, combine your packed sour cream and chicken broth. Give it a good stir until it’s smooth and creamy. You’re aiming for a nice, pourable consistency here—think of it like a thick dressing. This sauce is going to add that luscious creaminess to your enchiladas that you won’t be able to resist!
Step 5: Assemble the Enchiladas
Alright, let’s get rolling! Take a tortilla and spoon some of that tasty chicken mixture right down the center. Roll it up tightly, folding in the sides as you go to keep everything snug. Repeat this with all your tortillas until the chicken mixture is all tucked away and ready to go!
Step 6: Bake the Enchiladas
Place those rolled enchiladas seam-side down in a baking dish. Now, pour your creamy white sauce all over them and don’t be shy—make sure they’re well covered! Finally, sprinkle that shredded cheese on top like a warm, cheesy blanket. Pop them in the oven for about 20-25 minutes, until everything is heated through and the cheese is bubbly and golden. Oh, the anticipation is real!
Tips for Success
Now that you’re all set to make these delicious chicken enchiladas with sour cream white sauce, here are my top tips to ensure they turn out absolutely perfect every time!
- Use Rotisserie Chicken: For a quick and easy option, grab a rotisserie chicken from the store! It saves time and adds a wonderful flavor.
- Adjust the Spice: If you like a bit of heat, feel free to add some diced jalapeños or a sprinkle of chili powder to the chicken mixture. It’ll kick things up a notch!
- Don’t Overfill the Tortillas: Make sure not to go overboard with the filling. If you pack them too tightly, they can burst while baking. A generous spoonful is just right!
- Cover with Foil: If you notice the cheese browning too quickly while baking, you can loosely cover the dish with aluminum foil for the first half of the cooking time.
- Garnish Wisely: Once your enchiladas are out of the oven, a sprinkle of fresh cilantro or sliced green onions adds a nice pop of color and freshness!
Follow these tips, and I promise you’ll have a tray of enchiladas that will impress everyone at the table! Happy cooking!
Nutritional Information
Now, let’s chat about the nutritional side of these delightful chicken enchiladas with sour cream white sauce. Keep in mind that nutrition values can vary based on the specific ingredients and brands you use. I always recommend checking the nutrition labels on your ingredients for the most accurate information. Here’s a general breakdown for one enchilada:
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
So, whether you’re counting macros or just trying to eat a little healthier, these enchiladas can fit right into your meal plan. Enjoy every cheesy, creamy bite without a worry!
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas give a lovely flavor and texture. Just be sure to warm them up a bit before filling so they don’t crack when you roll them.
How can I make these enchiladas spicier?
If you’re a fan of heat, try adding diced jalapeños to the chicken mixture or drizzle some hot sauce over the top before serving. You could even swap in pepper jack cheese for extra kick!
Can I prepare these enchiladas in advance?
You bet! You can assemble the chicken enchiladas with sour cream white sauce a day ahead and pop them in the fridge. Just make sure to cover them well to keep them fresh. When you’re ready, just bake them straight from the fridge, adding a few extra minutes to the cooking time.
What can I serve with chicken enchiladas?
These enchiladas pair perfectly with a fresh salad, rice, or some refried beans. You could also whip up some guacamole or pico de gallo for an extra burst of flavor!
Can I freeze leftovers?
Yes, you can freeze these enchiladas! Just make sure they’re well-wrapped in plastic wrap or in an airtight container. When you’re ready to enjoy them again, thaw in the fridge overnight and reheat in the oven until warmed through.
Why You’ll Love This Recipe
- Quick Preparation: You can whip up these chicken enchiladas with sour cream white sauce in just about 40 minutes, making them perfect for a busy weeknight dinner!
- Creamy Texture: The luscious white sauce adds a rich creaminess that takes these enchiladas to the next level. You’ll find yourself savoring each bite!
- Flavorful: Packed with tender chicken and seasoned to perfection, these enchiladas are bursting with flavor that will have everyone asking for seconds.
- Gluten-Free Option: Swap the flour tortillas for corn tortillas, and you’ve got a delicious gluten-free meal that everyone can enjoy!
- Make-Ahead Friendly: Perfect for prepping in advance! Just assemble and bake when you’re ready to serve—ideal for gatherings!
- Crowd-Pleasing: Whether for family dinners or entertaining friends, these enchiladas are sure to impress and satisfy a hungry crowd.
Storage & Reheating Instructions
Now, let’s talk about how to properly store those delicious chicken enchiladas with sour cream white sauce so you can enjoy them later! First, make sure they’ve cooled down completely before you store them. This prevents any condensation from forming inside the container, which can make your enchiladas soggy. I like to use an airtight container or wrap them tightly in plastic wrap. They’ll keep in the fridge for about 3-4 days, so you can savor those cheesy bites all week long!
If you want to store them for a longer period, you can freeze them! Just make sure to wrap each enchilada individually in plastic wrap and then place them in a freezer-safe bag or container. They can last for up to 2 months in the freezer. When you’re ready to enjoy them, simply thaw them in the fridge overnight.
For reheating, the oven is your best bet to maintain that lovely texture. Preheat your oven to 350°F (175°C) and place the enchiladas in a baking dish. If they’ve been frozen, don’t worry about thawing; you can bake them straight from the freezer! Just add a few extra minutes to the cooking time. Cover them with foil for the first 15 minutes to prevent the cheese from browning too quickly, then remove the foil for the last few minutes to get that delicious, bubbly top. Trust me, the smell will be irresistible!
Print
Chicken Enchiladas with Sour Cream White Sauce Bliss
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious chicken enchiladas topped with a creamy white sauce.
Ingredients
- 2 cups cooked shredded chicken
- 8 flour tortillas
- 1 cup shredded cheese
- 1 cup sour cream
- 1 cup chicken broth
- 1/2 cup diced onions
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a pan and sauté onions until translucent.
- Add shredded chicken, garlic powder, cumin, salt, and pepper. Mix well.
- In a separate bowl, combine sour cream and chicken broth to make the sauce.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas in a baking dish and pour the white sauce over them.
- Sprinkle shredded cheese on top.
- Bake for 20-25 minutes until heated through and cheese is melted.
Notes
- You can use rotisserie chicken for convenience.
- Adjust spice levels according to your preference.
- Garnish with cilantro or green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken enchiladas, sour cream white sauce, Mexican food
