Creamy Chicken Enchiladas with Sour Cream White Sauce

There’s something incredibly comforting about Chicken Enchiladas with Sour Cream White Sauce. Imagine tender chicken wrapped in warm tortillas, smothered in a creamy, dreamy sauce that practically begs you to take another bite. The aroma wafts through your kitchen, enticing everyone in the house like a siren song. spicy jalapeno lime slaw You can almost hear the tortillas whispering sweet nothings as they soak up that luscious sauce, creating a flavor explosion that’s nothing short of magical. For more inspiration, check out this Honey Chipotle Grilled Shrimp Tacos recipe.

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I remember the first time I made these enchiladas; I was a culinary novice, armed with little more than a dream and a questionable recipe. My friends came over for dinner, and by the end of the night, they were singing my praises louder than karaoke night at the local bar. These enchiladas became our go-to dish for gatherings, transforming any ho-hum evening into a fiesta filled with laughter and joy.

[info_box title=”Why You’ll Love This Recipe”] This Chicken Enchiladas with Sour Cream White Sauce recipe is quick to prepare, making weeknight dinners less stressful. The creamy white sauce elevates the dish to restaurant quality while remaining easy enough for any home cook to master. The visual appeal is off the charts with its golden-brown top and vibrant colors peeking through. Versatile enough for any occasion, these enchiladas will impress guests or satisfy family cravings alike. [/info_box]

I still chuckle when I think about how my friends devoured every last bit of those enchiladas. It was as if they were competing in an Olympic event.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well; adjust according to your crowd size.
• Fresh Garlic: A couple of cloves add robust flavor; fresh is always best for maximum impact.
• Flour Tortillas: Choose large tortillas to hold all that delicious filling without tearing. grilled corn salad with chili lime delicious potato salad with corn.
• Sour Cream: Use full-fat sour cream for ultimate creaminess and richness in your sauce.
• Shredded Cheese: Cheddar or Monterey Jack melts beautifully and adds delicious gooeyness.
• Chicken Broth: Opt for low-sodium broth to control salt levels while enhancing flavor.
• Green Chiles: Canned green chiles offer mild heat and vibrant flavor; don’t skimp on these!

For the Sauce:

• Butter: Use unsalted butter for cooking; it allows you to manage seasoning perfectly.
• Flour: All-purpose flour thickens your sauce beautifully; no lumps allowed!
• Ground Cumin: A pinch of this spice adds depth and authenticity to your enchiladas.
• Paprika: Smoked paprika gives it an extra layer of flavor that’s simply irresistible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Chicken: Start by preheating your oven to 375°F (190°C). In a skillet over medium heat, add oil and sauté minced garlic until fragrant. Add chicken breasts seasoned with salt and pepper; cook until no longer pink inside.

Prepare the Filling: Once cooked, shred the chicken using two forks while it’s still warm. Mix it in a bowl with green chiles and half of the cheese for added flavor and texture.

Create the Sauce: In a saucepan, melt butter over medium heat before whisking in flour until golden brown. Gradually add chicken broth while stirring consistently to avoid lumps; let it simmer until thickened.

Add Sour Cream & Spices: Stir in sour cream along with cumin and paprika. Taste-test this heavenly concoction, you’re going to want to dive right in!

Assemble Your Enchiladas: Spoon filling onto each tortilla and roll tightly before placing seam-side down in a greased baking dish. Pour your creamy sauce over them generously and sprinkle remaining cheese on top.

Bake Away!: Cover with foil and bake for 20 minutes. Remove foil for an additional 10 minutes so that cheese can bubble up beautifully into golden perfection!

Now you have an unforgettable dish ready to impress anyone who dares step into your kitchen! Enjoy these Chicken Enchiladas with Sour Cream White Sauce hot from the oven paired with toppings like cilantro or avocado slices for an extra flair! For more inspiration, check out this Easy Sheet Pan Steak Fajita Bowls recipe.

Let me tell you: once you serve these enchiladas at dinner, you may find yourself being dubbed Chef Extraordinaire!

[info_box title=”You Must Know”] Chicken enchiladas with sour cream white sauce are a delightful twist on a classic. The creamy sauce elevates the flavors, making every bite comfortingly delicious. With the right cooking techniques, you can create a dish that looks and tastes like it came from a gourmet kitchen. [/info_box]

Perfecting the Cooking Process

Start by preparing the filling while preheating the oven. Sauté your chicken first, then roll them in tortillas and pour sauce over before baking. This sequence ensures everything is cooked perfectly and saves time.

Add Your Touch

Feel free to customize your enchiladas! Try swapping chicken for shredded beef or adding black beans for an extra flavor punch. vegetarian black bean burger You can also sprinkle jalapeños or fresh cilantro to give it a personal flair.

Storing & Reheating

Store leftover enchiladas in an airtight container in the fridge for up to three days. To reheat, cover with foil and bake at 350°F until warmed through, preserving that creamy goodness.

[info_box title=”Chef’s Helpful Tips”] For perfectly rolled enchiladas, warm tortillas before filling; this prevents tearing. Use rotisserie chicken to save time on prep without sacrificing flavor. Don’t skip letting the sauce simmer, this enhances its richness and depth! [/info_box]

Sharing my first experience making chicken enchiladas was hilarious; I accidentally used way too much cheese! My family ended up calling them “cheesy surprise” enchiladas, but they loved every bite.

FAQ

Can I make chicken enchiladas with sour cream white sauce ahead of time?

Yes, you can assemble them beforehand and refrigerate until ready to bake.

What is the best type of cheese for enchiladas?

Mexican blend cheese or Monterey Jack works beautifully for melting and flavor.

How do I make my sauce thicker?

To thicken your sour cream white sauce, add a bit of flour or cornstarch slurry while stirring continuously.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Chicken Enchiladas with Sour Cream White Sauce

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves 6

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Description

Chicken Enchiladas with Sour Cream White Sauce are a comforting and indulgent dish that transforms any meal into a festive occasion. Tender, shredded chicken is wrapped in warm tortillas and drenched in a rich, creamy sour cream sauce, creating a flavor profile that’s both satisfying and unforgettable. Ideal for weeknight dinners or special gatherings, this recipe is simple enough for novice cooks while delivering restaurant-quality results.

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Ingredients

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• 3–4 boneless, skinless chicken breasts
• 2 cloves fresh garlic, minced
• 6 large flour tortillas
• 1 cup full-fat sour cream
• 1 ½ cups shredded Cheddar or Monterey Jack cheese
• 1 cup low-sodium chicken broth
• 1 can (4 oz) diced green chiles
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 1 tsp ground cumin
• 1 tsp smoked paprika

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Instructions

1. Preheat the oven to 375°F (190°C). In a skillet over medium heat, sauté minced garlic in oil until fragrant. Add seasoned chicken breasts; cook until no longer pink. Shred the chicken.
2. In a bowl, mix shredded chicken with green chiles and half of the cheese.
3. For the sauce, melt butter in a saucepan over medium heat; whisk in flour until golden brown. Gradually add chicken broth, stirring to avoid lumps. Simmer until thickened.
4. Stir in sour cream and spices.
5. Spoon filling into each tortilla, roll tightly, and place seam-side down in a greased baking dish. Pour sauce over enchiladas and top with remaining cheese.
6. Cover with foil and bake for 20 minutes; uncover and bake for an additional 10 minutes until golden.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada (approx. 220g)
• Calories: 420
• Sugar: 2g
• Sodium: 820mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 75mg