Chicken Enchiladas with Sour Cream White Sauce

Why Make This Recipe

Chicken Enchiladas with Sour Cream White Sauce is a delightful dish that brings comfort food to the table with a smooth, creamy twist. This recipe combines tender chicken with a yummy sauce wrapped in soft tortillas, making it perfect for family dinners or gatherings. It’s easy to prepare and sure to please everyone!

How to Make Chicken Enchiladas with Sour Cream White Sauce

Ingredients

• 2 cups cooked shredded chicken
• 8 flour tortillas
• 1 cup sour cream
• 1 cup cream of mushroom soup
• 1 cup grated cheese (e.g., cheddar or Monterey Jack)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Chopped cilantro for garnish (optional)

Directions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the sour cream, cream of mushroom soup, garlic powder, onion powder, cumin, salt, and pepper.
3. Take a tortilla, fill it with a portion of shredded chicken, and roll it up.
4. Place the rolled tortilla seam-side down in a baking dish.
5. Repeat with the remaining tortillas.
6. Pour the sour cream mixture over the tortillas.
7. Sprinkle grated cheese on top.
8. Bake for 20-25 minutes, or until heated through and the cheese is bubbly.
9. Garnish with chopped cilantro if desired and serve.

How to Serve Chicken Enchiladas with Sour Cream White Sauce

Serve these enchiladas hot from the oven. They are great on their own but can be paired with a simple side salad, some rice, or beans for a complete meal. Adding some extra chopped cilantro or avocado on top can also elevate the dish.

How to Store Chicken Enchiladas with Sour Cream White Sauce

If you have leftovers, keep the enchiladas in an airtight container in the fridge. They will stay fresh for up to 3 days. You can also freeze them before baking. Just wrap them tightly in plastic wrap and then in aluminum foil. When ready to cook, bake from frozen, adding a bit more time to ensure they heat through.

Tips to Make Chicken Enchiladas with Sour Cream White Sauce

• Use rotisserie chicken for a quick and easy option.
• Feel free to add veggies like bell peppers or spinach for extra nutrition.
• Use different types of cheese based on your preference for a twist in flavor.

Variation

You can easily make this recipe vegetarian by replacing the chicken with black beans or cooked veggies. For a spicier version, add some diced jalapeños to the filling or a sprinkle of chili powder in the sauce.

FAQs

1. Can I use corn tortillas instead of flour?
Yes, corn tortillas work well but may need to be softened in the microwave for a few seconds to prevent cracking when rolling.

2. Can I make this recipe ahead of time?
Absolutely! You can prepare the enchiladas and the sauce a day ahead. Simply assemble everything, cover, and store in the fridge until you’re ready to bake.

3. What can I substitute for cream of mushroom soup?
If you don’t have cream of mushroom soup, you can use a homemade white sauce or cream of chicken soup as alternatives.

Chicken Enchiladas with Sour Cream White Sauce

A delightful dish that combines tender chicken and creamy sauce wrapped in soft tortillas, perfect for family dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cups cooked shredded chicken
• 8 pieces flour tortillas
• 1 cup sour cream
• 1 cup cream of mushroom soup
• 1 cup grated cheese (e.g., cheddar or Monterey Jack)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Chopped cilantro for garnish (optional)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the sour cream, cream of mushroom soup, garlic powder, onion powder, cumin, salt, and pepper.
3. Take a tortilla, fill it with a portion of shredded chicken, and roll it up.
4. Place the rolled tortilla seam-side down in a baking dish.
5. Repeat with the remaining tortillas.

Baking

1. Pour the sour cream mixture over the tortillas.
2. Sprinkle grated cheese on top.
3. Bake for 20-25 minutes, or until heated through and the cheese is bubbly.

Serving

1. Garnish with chopped cilantro if desired and serve.

Notes

These enchiladas pair well with a side salad, rice, or beans for a complete meal. You can add some extra chopped cilantro or avocado on top for extra flavor. If you have leftovers, store them in an airtight container in the fridge for up to 3 days.