Indulging in Chicken Enchiladas with Sour Cream White Sauce is like wrapping your taste buds in a warm, flavorful embrace. Picture tender chicken nestled in soft tortillas, all smothered in a creamy, tangy white sauce that’s simply irresistible. The aroma wafting from the oven will have your family flocking to the kitchen faster than you can say “enchiladas,” and trust me, they’ll be begging for seconds.
This dish isn’t just a meal; it’s a celebration of flavors that reminds me of cozy family dinners where laughter fills the air. I can still hear my grandma’s voice as she guided me through the process, her secret ingredient being love, of course. Whether it’s Taco Tuesday or just an ordinary Wednesday, these enchiladas bring joy to every occasion. Get ready to dive into an experience that promises not just sustenance but also delightful memories.
Why You'll Love This Recipe
- This Chicken Enchiladas with Sour Cream White Sauce recipe is incredibly easy to prepare, making it perfect for busy weeknights
- The rich flavor profile combines savory chicken with a creamy sauce that’s hard to resist
- Its beautiful presentation makes it a showstopper at any dinner table
- Plus, it’s versatile—perfect for customizing based on your family’s preferences!
Ingredients for Chicken Enchiladas with Sour Cream White Sauce
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well here; adjust according to how many hungry mouths you’re feeding.
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Fresh Garlic: Choose firm cloves for maximum flavor; garlic is the unsung hero of this dish.
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Tortillas: Soft flour tortillas are best for rolling; they provide the perfect texture against the creamy sauce.
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Shredded Cheese: A mix of Monterey Jack and cheddar gives a delightful melty goodness.
For the Sauce:
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Butter: Use unsalted butter for sautéing garlic and creating a luscious base for your sauce.
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Flour: All-purpose flour thickens the sauce beautifully without compromising its creaminess.
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Chicken Broth: Opt for low-sodium broth so you can control the salt levels—no one likes salty enchiladas!
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Sour Cream: The star of our show! Choose full-fat sour cream for that rich texture and flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Chicken Enchiladas with Sour Cream White Sauce
Start by cooking the chicken until it’s tender and fully cooked. You can boil or bake it; both methods work wonderfully. If boiling, about 20 minutes should do the trick until it’s fully cooked through.
Once cooked, shred that chicken! Use two forks to pull apart the meat into bite-sized pieces—this is where you can channel your inner chef! Mix in some seasonings like cumin and paprika for extra flavor.
Next up: tortilla time! Warm those tortillas in a pan or microwave briefly to make them pliable. Grab each tortilla and fill it generously with shredded chicken before rolling them tightly like little burrito treasures.
Now onto our creamy white sauce! In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant—about one minute will get those aromatic vibes going strong. Sprinkle flour over the melted butter and stir constantly until golden brown; this is your roux!
Slowly whisk in chicken broth while keeping an eye on those lumps; no one wants lumpy sauce! Continue stirring until it thickens beautifully, then add sour cream and mix until smooth.
Pour half of this divine sauce into an oven-safe dish before placing your rolled tortillas snugly inside. Top them off with remaining sauce and sprinkle generously with shredded cheese—it’s cheese o’clock!
Slide that cheesy masterpiece into a preheated oven at 350°F (175°C) and let it bake for about 20 minutes until bubbly and golden brown. The smell will be heavenly!
Once out of the oven, allow your enchiladas to cool slightly before serving; nobody wants melted cheese burns! Garnish with fresh cilantro or sliced green onions if you’re feeling fancy.
Dive in and enjoy each bite of these Chicken Enchiladas with Sour Cream White Sauce—trust me, you’ll want to make this recipe again and again!
You Must Know
- This Chicken Enchiladas with Sour Cream White Sauce recipe not only delivers comfort food bliss but also allows for easy customization
- The creamy sauce and cheesy goodness will make your dinner table a crowd-pleaser, making every bite a delightful experience
Perfecting the Cooking Process
Start by searing the chicken until it’s golden brown to lock in the flavors. While the chicken cooks, prepare the tortillas and the sour cream white sauce. Assemble everything together, and bake it until bubbly perfection ensues.
Add Your Touch
Feel free to swap out chicken for shredded beef or even beans for a vegetarian twist. Add some jalapeños for heat or sprinkle fresh cilantro on top for a pop of color. Personalize it to fit your taste!
Storing & Reheating
Store leftover Chicken Enchiladas with Sour Cream White Sauce in an airtight container in the fridge for up to three days. When reheating, cover with foil and warm in the oven to preserve that creamy goodness.
Chef's Helpful Tips
- For truly flavorful enchiladas, marinate your chicken beforehand
- Always use freshly grated cheese for that unbeatable melt factor
- Don’t skip letting the sauce cool slightly before pouring; it helps prevent soggy tortillas
Sometimes I think about that time I made Chicken Enchiladas with Sour Cream White Sauce for my family reunion. Everyone was raving about them, and even my picky cousin went back for seconds!
FAQs :
What are Chicken Enchiladas with Sour Cream White Sauce?
Chicken Enchiladas with Sour Cream White Sauce are a delicious Mexican dish that combines tender chicken wrapped in corn tortillas, topped with a creamy white sauce made from sour cream and cheese. This comforting meal is perfect for family dinners or gatherings. The combination of flavors and textures creates a satisfying dish that appeals to many palates. It’s easy to prepare and can be customized with various toppings, making it a versatile choice for any occasion.
How do I make the sour cream white sauce for my enchiladas?
To make the sour cream white sauce for your Chicken Enchiladas, start by melting butter in a saucepan over medium heat. Add flour and whisk until smooth. Gradually pour in chicken broth while stirring continuously to avoid lumps. Once the mixture thickens, reduce heat and stir in sour cream and shredded cheese until melted. This creamy sauce adds richness to your enchiladas and enhances the overall flavor profile of the dish.
Can I use leftover chicken for Chicken Enchiladas?
Absolutely! Using leftover chicken is an excellent way to prepare Chicken Enchiladas with Sour Cream White Sauce quickly. Shred or chop your leftover chicken and mix it with spices, beans, or vegetables before filling the tortillas. This not only saves time but also reduces food waste while creating a delicious meal that everyone will enjoy.
What toppings can I add to my Chicken Enchiladas?
You can enhance your Chicken Enchiladas with various toppings to suit your taste. Common options include diced tomatoes, sliced jalapeños, fresh cilantro, avocado, or black olives. You might also sprinkle some extra cheese on top before baking for added flavor and texture. Experimenting with different toppings allows you to personalize this dish and make it even more enjoyable for you and your guests.
Conclusion for Chicken Enchiladas with Sour Cream White Sauce :
In conclusion, Chicken Enchiladas with Sour Cream White Sauce offer a delightful combination of flavor and comfort that can easily become a family favorite. This dish is simple to prepare whether you use fresh ingredients or leftovers, making it versatile for any occasion. The creamy white sauce elevates the enchiladas, ensuring every bite is rich and satisfying. Don’t hesitate to customize your toppings to create a unique twist on this classic recipe!
Chicken Enchiladas with Sour Cream White Sauce
- Total Time: 45 minutes
- Yield: Serves 6
Description
Chicken Enchiladas with Sour Cream White Sauce are a comforting Mexican classic that your family will adore. Tender, shredded chicken is wrapped in soft tortillas and generously smothered in a rich, creamy white sauce made from sour cream and cheese. This dish is perfect for any occasion, whether it’s Taco Tuesday or a cozy family dinner. Quick to prepare and easy to customize, these enchiladas promise to deliver satisfaction with every bite.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 8 soft flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup full-fat sour cream
Instructions
- Cook chicken until fully tender (boiling takes about 20 minutes). Shred the chicken and mix in seasonings like cumin and paprika.
- Warm tortillas in a pan or microwave for flexibility. Fill each tortilla with shredded chicken and roll tightly.
- For the sauce, melt butter in a saucepan over medium heat. Sauté garlic for one minute, then add flour and stir to form a roux.
- Gradually whisk in the chicken broth until thickened. Remove from heat and stir in sour cream until smooth.
- Pour half of the sauce into an oven-safe dish, place rolled tortillas inside, top with remaining sauce and cheese. Bake at 350°F for about 20 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
Keywords: Feel free to swap chicken for beef or beans for a vegetarian option. Add jalapeños for extra heat or garnish with cilantro for freshness.
