Welcome to the World of Creamy Enchiladas!
Hey there, fellow food lover! If you’re looking for a dish that brings smiles and satisfied appetites around the dinner table, let me introduce you to my favorite creamy Chicken Enchiladas with Sour Cream White Sauce. Seriously, these enchiladas are so creamy, cheesy, and flavorful that they have quickly become a go-to in my kitchen. Perfect for family dinners or when you’re entertaining friends, they’re not only easy to whip up but also incredibly delicious!
Nutritional Benefits of Chicken Enchiladas
Now, I know sometimes we might feel a little guilty about indulging in creamy dishes, but hear me out! These enchiladas have a few hidden gems in them. First off, they feature shredded chicken, which is a great source of lean protein. Protein is essential for building strong muscles and keeps you feeling full longer—what’s not to love about that? Plus, the addition of cheese means you’re getting some calcium in your diet too! And let’s not forget about the sour cream, which can be a delicious source of healthy fats—just make sure you choose a good quality one. Balance is key, and a couple of these enchiladas are sure to fuel your day!
Fun Variations to Try
One of the things I adore about this recipe is how adaptable it is. Here are a few variations you can experiment with:
- Vegetarian Version: Swap out the chicken for black beans or sautéed veggies like zucchini and bell peppers. This way, you can enjoy a hearty meal in a whole new light!
- Spicy Twist: If you’re a fan of heat, add some diced jalapeños into the chicken mixture or swap out the cream of chicken soup for a spicy version!
- Low-Carb Option: Try using lettuce wraps instead of tortillas. Just wrap your filling in crisp leaves for a refreshing take!
Delicious Chicken Enchiladas Recipe
Ingredients
- 2 cups cooked, shredded chicken
- 8 small flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup chicken broth
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup diced tomatoes (for topping)
- 1/4 cup chopped fresh cilantro (for garnish)
- Olive oil (for greasing the baking dish)
- Salt and pepper to taste
Instructions
- Preheat the Oven: First things first, preheat your oven to 350°F (175°C). This makes sure your enchiladas get that nice bubbly and golden finish while baking.
- Mix the Filling: In a large mixing bowl, combine your shredded chicken with taco seasoning, garlic powder, onion powder, and a sprinkle of salt and pepper. Mix it all up until everything looks well-coated and flavorful.
- Make the White Sauce: Grab another bowl and blend together the sour cream, cream of chicken soup, and chicken broth until you have a nice, creamy mixture. Set this aside for later.
- Prep Your Baking Dish: Lightly grease your baking dish with some olive oil to keep everything from sticking to the bottom. I always do this step because nobody likes a crusty mess!
- Assemble the Enchiladas: Take a tortilla and lay it flat. Spoon lots of that delicious chicken mix into the center, then sprinkle some cheddar and Monterey Jack cheese on top. Roll it up tightly and place it seam-side down in the greased baking dish. Repeat this until all your tortillas are filled and snug in the dish.
- Pour the Sauce: Now, drizzle the white sauce you prepared all over the enchiladas. Make sure every little enchilada is covered for maximum creaminess!
- Add More Cheese: Because we can never have too much cheese—top it with any remaining cheddar and Monterey Jack cheese. More cheese = more happiness!
- Bake: Slide your dish into the oven and bake for about 25-30 minutes. You’ll know it’s ready when the cheese is melted and bubbly.
- Garnish and Serve: Once out of the oven, let it cool for a few minutes. Then, sprinkle on those delightful diced tomatoes and fresh cilantro. Want to add an extra touch? Drizzle some sour cream on top, and you’re all set!
Practical & Valuable Tips
- If you’re using leftover roast chicken, this recipe comes together even quicker! Just shred and go!
- You can prepare these enchiladas ahead of time. Assemble them, cover with foil, and refrigerate overnight! Just pop them in the oven straight from the fridge; you may need to add a few extra minutes to the baking time.
- If you have too much sauce, don’t worry! It can be spooned over the top when serving if you want an extra creamy bite.
- Leftover enchiladas? Store them in an airtight container in the fridge for up to three days. You can even freeze them for future meals!
Equipment Needed
Here’s a quick checklist to make your cooking experience even smoother:
- Large mixing bowls
- Baking dish (9×13 inches works well)
- Measuring cups and spoons
- Wooden spoon or spatula for mixing
- Oven mitts (you’ll need them when handling that hot dish!)
- Knife and cutting board for chopping
Frequently Asked Questions
- Can I use corn tortillas instead of flour? Yes, corn tortillas work beautifully! Just note that they may be a bit more fragile, so be gentle when rolling.
- How do I ensure enchiladas are not dry? Make sure to cover them generously with the white sauce before baking. The sauce will help keep them moist and gooey!
- Can I make these gluten-free? Absolutely! Use gluten-free tortillas and make sure your cream of chicken soup is gluten-free as well.
- What if I want to make this ahead of time? You can assemble the enchiladas and cover them tightly. Just bake them right before serving!
- What can I serve with enchiladas? Try a simple side salad, Mexican rice, or some sautéed veggies for a colorful plate!
Let’s Connect!
Now that you’re all set with the recipe, I can’t wait to hear how your Chicken Enchiladas turn out! If you try them, snap a pic and share it with me on Pinterest. Follow my board for more tasty recipes that make cooking at home an absolute joy!
