Chicken Enchiladas with Creamy Sour Cream White Sauce – Get ready to tantalize your taste buds with these mouthwatering Chicken Enchiladas with Creamy Sour Cream White Sauce. This recipe combines tender shredded chicken, gooey cheese, and a rich, flavorful sauce, all wrapped up in soft flour tortillas. It’s a Tex-Mex delight that will leave you craving for more. Whether you’re looking for a comforting family dinner or planning a gathering with friends, these enchiladas are a surefire crowd-pleaser.
Let me share a little story about how these Chicken Enchiladas have become a beloved favorite in my household. It all started when I first made this recipe for my husband’s birthday dinner. As he took his first bite, his eyes widened, and a smile spread across his face. He couldn’t stop praising the flavors and textures of the enchiladas. Since then, it has become a regular request at family gatherings and potluck dinners. Every time I serve these enchiladas, my little family gathers around the table with anticipation, eager to savor each delicious bite. It has truly become a cherished recipe that brings us all together.
Why This Recipe Will Win Your Heart?
- Creamy Sour Cream White Sauce: The star of this recipe is the luscious sour cream white sauce. Made with a combination of sour cream, cream of chicken soup, and diced green chiles, it adds a velvety smoothness and a hint of tanginess that perfectly complements the savory chicken filling.
- Tender Shredded Chicken: The enchiladas are generously filled with succulent, shredded chicken. You can use leftover rotisserie chicken or boil chicken breasts and shred them for a fresher taste. The chicken provides a hearty and protein-packed element to the dish.
- Cheesy Goodness: These enchiladas are loaded with a blend of melted Monterey Jack and cheddar cheese. The ooey-gooey cheese not only enhances the flavor but also adds a delightful stretchiness that will make every bite a cheese lover’s dream.
Ingredients:
- 10 flour tortillas (medium size)
- 450 grams (16 ounces) sour cream
- 300 grams (10.5 ounces) canned cream of chicken soup
- 115 grams (4 ounces) canned diced green chiles
- 750 grams (5 cups) cooked chicken, shredded
- 225 grams (2 cups) shredded Monterey Jack cheese
- 115 grams (1 cup) shredded cheddar cheese
Directions:
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven is warming up, place the tortillas in the oven for a few minutes to soften them.
In a mixing bowl, combine the cream of chicken soup, sour cream, and diced green chiles. Stir well until all the ingredients are thoroughly blended.
Take a tortilla and spoon approximately ½ cup of shredded chicken onto the center. Add 2 tablespoons of the sauce mixture and a sprinkling of Monterey Jack cheese. Roll up the tortilla tightly and place it in a baking dish. Repeat this process for all the tortillas.
Pour the remaining sauce over the rolled tortillas, ensuring they are evenly coated. Drizzle the remaining Monterey Jack cheese and all of the cheddar cheese on top.
Cover the baking dish with foil and bake in the preheated oven for about 30 minutes, or until the cheese is melted and bubbling.
Once cooked, remove the foil and let the enchiladas rest for a few minutes before serving. The flavors will meld together, and the enchiladas will be easier to handle.
Serve these delectable Chicken Enchiladas with Sour Cream White Sauce, and watch as your loved ones dive in with enthusiasm. Pair them with a side of Mexican rice, guacamole, and a refreshing salad for a complete Tex-Mex feast!
Notes:
- You can customize the heat level by using mild or hot diced green chiles, depending on your preference.
- Feel free to add additional toppings such as chopped fresh cilantro, diced tomatoes, or sliced jalapeños for extra flavor and visual appeal.
- Leftovers can be refrigerated and reheated in the oven or microwave. These enchiladas taste just as delicious the next day!
In conclusion, these Chicken Enchiladas with Sour Cream White Sauce are a winning combination of flavors and textures that will satisfy your cravings for a delicious Tex-Mex meal. From the tender shredded chicken to the creamy sour cream white sauce, every bite is filled with comfort and satisfaction. Whether you’re sharing them with family and friends or treating yourself to a comforting dinner, these enchiladas are sure to become a staple in your kitchen.
The excitement and joy that this recipe brings to my household is a testament to its irresistible appeal. It has become a dish that creates lasting memories and brings loved ones together around the dinner table. The combination of the creamy sauce, gooey cheese, and flavorful chicken is simply irresistible.
So why wait? Give this recipe a try and embark on a culinary journey that will transport your taste buds to the vibrant flavors of Mexico. Whether it’s for a special occasion or a weeknight dinner, these Chicken Enchiladas with Sour Cream White Sauce are sure to impress. Don’t be surprised if they become a regular request from your family and friends!
Indulge in the warmth and comfort of these enchiladas, and let the flavors take you on a culinary adventure. Enjoy the deliciousness that awaits and create cherished moments around a plate of these incredible Chicken Enchiladas with Sour Cream White Sauce.
Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
Yes, you can substitute corn tortillas for a more authentic taste. However, keep in mind that corn tortillas tend to be more delicate, so you may need to heat them in oil or steam them briefly to prevent tearing.
Can I make this recipe vegetarian?
Absolutely! Simply omit the chicken and replace it with your favorite vegetables like sautéed bell peppers, onions, or even roasted butternut squash. Adjust the seasoning to your liking, and you’ll have a delicious vegetarian version of these enchiladas.
Can I freeze the enchiladas?
Yes, you can freeze the enchiladas for future enjoyment. Once baked and cooled, wrap the dish tightly with plastic wrap and aluminum foil. Thaw them overnight in the refrigerator before reheating in the oven. It’s a convenient option for meal prepping or making ahead for busy days.
Chicken Enchiladas with Creamy Sour Cream White Sauce
Ingredients
- 10 flour tortillas medium size
- 450 grams 16 ounces sour cream
- 300 grams 10.5 ounces canned cream of chicken soup
- 115 grams 4 ounces canned diced green chiles
- 750 grams 5 cups cooked chicken, shredded
- 225 grams 2 cups shredded Monterey Jack cheese
- 115 grams 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven is warming up, place the tortillas in the oven for a few minutes to soften them.
- In a mixing bowl, combine the cream of chicken soup, sour cream, and diced green chiles. Stir well until all the ingredients are thoroughly blended.
- Take a tortilla and spoon approximately ½ cup of shredded chicken onto the center. Add 2 tablespoons of the sauce mixture and a sprinkling of Monterey Jack cheese. Roll up the tortilla tightly and place it in a baking dish. Repeat this process for all the tortillas.
- Pour the remaining sauce over the rolled tortillas, ensuring they are evenly coated. Drizzle the remaining Monterey Jack cheese and all of the cheddar cheese on top.
- Cover the baking dish with foil and bake in the preheated oven for about 30 minutes, or until the cheese is melted and bubbling.
- Once cooked, remove the foil and let the enchiladas rest for a few minutes before serving. The flavors will meld together, and the enchiladas will be easier to handle.
- Serve these delectable Chicken Enchiladas with Sour Cream White Sauce, and watch as your loved ones dive in with enthusiasm. Pair them with a side of Mexican rice, guacamole, and a refreshing salad for a complete Tex-Mex feast!
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