Delicious Chicken Enchiladas with Sour Cream White Sauce Recipe

Introduction

These delicious chicken enchiladas with sour cream white sauce are a comforting and creamy dinner option that’s easy to prepare. Packed with tender shredded chicken and a flavorful sauce, they are perfect for a weeknight meal or a casual gathering.

Ingredients

• 2 cups cooked shredded chicken
• 1 cup sour cream
• 1 cup cream of chicken soup
• 1 cup shredded cheese
• 10 corn tortillas
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a mixing bowl, combine shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, and cumin. Mix well.
3. Step 3: Warm the corn tortillas in a skillet with olive oil until they become pliable but not crispy.
4. Step 4: Fill each tortilla with the chicken mixture, roll it up tightly, and place it seam-side down in a baking dish.
5. Step 5: Pour any remaining sour cream mixture evenly over the rolled tortillas.
6. Step 6: Sprinkle shredded cheese on top of the enchiladas.
7. Step 7: Bake in the preheated oven for 25–30 minutes or until the sauce is bubbly and the cheese is golden.

Tips & Variations

• For extra spice, add chopped green chilies or a dash of chili powder to the chicken mixture.
• Use flour tortillas if you prefer a softer texture.
• Top with fresh cilantro, diced tomatoes, or sliced avocado for added freshness.
• Leftover enchiladas make great leftovers with flavors that deepen overnight.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 15 minutes or until heated through. Avoid microwaving to keep the sauce creamy and prevent the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What kind of cheese is best for chicken enchiladas?

Shredded cheddar, Monterey Jack, or a Mexican cheese blend work well as they melt smoothly and add great flavor.

Delicious Chicken Enchiladas with Sour Cream White Sauce Recipe

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★★★★★

4.6 from 126 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 10 enchiladas (serves 4-5) 1x

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Description

This delicious Chicken Enchiladas recipe features tender shredded chicken enveloped in corn tortillas, smothered with a creamy sour cream white sauce, and topped with melted cheese. Baked to perfection, this comforting Mexican-inspired dish is perfect for an easy weeknight dinner that combines creamy, cheesy, and savory flavors.

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Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked shredded chicken
• 1 cup sour cream
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin

Assembly

• 10 corn tortillas
• 1 tablespoon olive oil
• 1 cup shredded cheese (cheddar or Mexican blend recommended)

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Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to warm up while you prepare the enchiladas.
2. Mix the filling: In a mixing bowl, combine the cooked shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, and cumin. Stir well until all ingredients are evenly incorporated, creating a creamy and flavorful filling.
3. Warm the tortillas: Heat a skillet over medium heat and warm each corn tortilla for about 10-15 seconds per side until flexible and pliable. This prevents them from breaking when rolling.
4. Assemble the enchiladas: Spoon a generous amount of the chicken mixture onto each warmed tortilla, roll it up tightly, and place it seam-side down in a greased baking dish to keep them secure during baking.
5. Add the sauce and cheese: Pour the remaining sour cream mixture evenly over the rolled tortillas in the dish. Then, sprinkle the shredded cheese on top for a golden, bubbly finish.
6. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese has melted and turned golden brown.
7. Serve: Remove from the oven and allow to cool slightly before serving. Enjoy your creamy chicken enchiladas hot, optionally garnished with fresh cilantro or sliced jalapeños.

Notes

• Warming tortillas before rolling helps prevent tearing and cracking.
• Use fresh shredded chicken for best flavor, or leftover rotisserie chicken works well.
• Feel free to substitute sour cream with Greek yogurt for a lighter option.
• Add chopped green chilies or a dash of hot sauce to the filling for extra kick.
• This dish can be assembled ahead of time and refrigerated before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: chicken enchiladas, sour cream sauce, creamy chicken enchiladas, baked enchiladas, Mexican dinner, easy enchiladas