Delightful Chicken Enchiladas with Sour Cream White Sauce
Growing up, dinner time was always a cherished event in our household. One dish that consistently lit up the table and my taste buds was Chicken Enchiladas with Sour Cream White Sauce. The velvety texture of the sour cream sauce combined with the tender chicken wrapped in soft tortillas is a flavor memory that brings joy and warmth. This dish is not just a meal; it’s a comforting embrace of my cultural roots and family traditions. On chilly evenings, I’d eagerly await the aroma wafting from the kitchen, knowing that Chicken Enchiladas were on the menu. Join me in recreating this nostalgic classic that never fails to bring everyone together!
Who Is This Recipe For?
This delightful dish is perfect for busy parents looking for a tasty weeknight dinner that the whole family will love. It’s also fantastic for beginners who want to impress their guests with a delectable home-cooked meal. The core ingredients include 8-10 small flour tortillas, 3 cups of cooked chicken (shredded or chopped), and 3 cups of Monterey Jack cheese. With this combination of creamy, cheesy, and savory flavors, you can whip up a satisfying and hearty meal in no time.
Tools & Ingredients
Cooking Tools Needed:
- Oven
- 9×13-inch Baking Dish
- Nonstick Cooking Spray
- Skillet
- Whisk
- Mixing Bowl
Ingredients:
- 8-10 small flour tortillas – Soft and flexible, perfect for holding all the delicious fillings.
- 3 cups cooked chicken, shredded or chopped – Provides a protein boost while adding savory flavor.
- 3 cups Monterey Jack cheese, shredded (divided) – Melts beautifully, creating a creamy and cheesy layer.
- 3 tablespoons unsalted butter – Adds richness and helps in thickening the sauce.
- 3 tablespoons all-purpose flour – Acts as a thickening agent for the white sauce.
- 2 cups chicken broth – Gives depth of flavor to the sauce, enhancing each bite.
- 1 cup sour cream – Contributes a creamy texture and a hint of tanginess to the sauce.
- 1 (4 oz) can diced green chilies (mild) – Provides a mild spice and flavor without overwhelming the dish.
- 2-3 tablespoons green onions, sliced – Adds a fresh crunch and a pop of color for garnish.
Instructions
- Preheat your oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- In a mixing bowl, combine the shredded chicken and 1 cup of Monterey Jack cheese.
- Fill each tortilla with the chicken and cheese mixture. Roll them up tightly and place them seam-side down in the prepared baking dish.
- In a skillet, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk to combine. Cook for about 1 minute to remove the raw flour taste.
- Remove the skillet from heat and slowly whisk in the chicken broth. Return to the heat and cook until the mixture has thickened and is bubbly, about 3-5 minutes.
- Let the sauce cool for a few minutes before adding the sour cream to prevent curdling. Stir in the sour cream and diced green chilies until the sauce is smooth.
- Pour the sour cream sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 2 cups of Monterey Jack cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly. For a golden top, turn on the broiler for 1-2 minutes until the cheese is lightly browned.
- Once baked, top the enchiladas with sliced green onions and serve warm.
FAQ
-
Can I freeze this recipe?
Yes, Chicken Enchiladas with Sour Cream White Sauce can be frozen before baking. Just wrap the assembled dish tightly in plastic wrap and aluminum foil. When you’re ready to enjoy, bake it directly from the freezer, adding a few extra minutes to the baking time. -
What can I use instead of sour cream?
Greek yogurt can be an excellent alternative to sour cream, offering a similar tang and creaminess with fewer calories. -
Can I substitute the chicken?
Absolutely! You can use shredded rotisserie chicken, ground turkey, or even tofu for a vegetarian version.
Tips & Tricks
- Use freshly cooked chicken for a tender texture that integrates well with the other ingredients.
- Ensure the sauce isn’t too hot when adding sour cream; this prevents curdling and keeps the sauce creamy.
- Experiment with spices: For added flavor, consider adding cumin or chili powder to the chicken mixture.
- Customize your fillings: Feel free to sneak in veggies like bell peppers or black beans for added nutrition and flavor.
Enjoy your deliciously cheesy Chicken Enchiladas with Sour Cream White Sauce, and don’t forget to share your creations with friends and family – meals made with love are always best enjoyed together!
Chicken Enchiladas with Sour Cream White Sauce
Ingredients
- 8-10 pieces small flour tortillas Soft and flexible, perfect for holding all the delicious fillings.
- 3 cups cooked chicken, shredded or chopped Provides a protein boost while adding savory flavor.
- 3 cups Monterey Jack cheese, shredded (divided) Melts beautifully, creating a creamy and cheesy layer.
- 3 tablespoons unsalted butter Adds richness and helps in thickening the sauce.
- 3 tablespoons all-purpose flour Acts as a thickening agent for the white sauce.
- 2 cups chicken broth Gives depth of flavor to the sauce, enhancing each bite.
- 1 cup sour cream Contributes a creamy texture and a hint of tanginess to the sauce.
- 1 can diced green chilies (4 oz, mild) Provides a mild spice and flavor without overwhelming the dish.
- 2-3 tablespoons green onions, sliced Adds a fresh crunch and a pop of color for garnish.
Method
- Preheat your oven to 350°F (177°C) and spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- In a mixing bowl, combine the shredded chicken and 1 cup of Monterey Jack cheese.
- Fill each tortilla with the chicken and cheese mixture. Roll them up tightly and place them seam-side down in the prepared baking dish.
- In a skillet, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk to combine. Cook for about 1 minute to remove the raw flour taste.
- Remove the skillet from heat and slowly whisk in the chicken broth. Return to the heat and cook until the mixture has thickened and is bubbly, about 3-5 minutes.
- Let the sauce cool for a few minutes before adding the sour cream to prevent curdling. Stir in the sour cream and diced green chilies until the sauce is smooth.
- Pour the sour cream sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 2 cups of Monterey Jack cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly. For a golden top, turn on the broiler for 1-2 minutes until the cheese is lightly browned.
- Once baked, top the enchiladas with sliced green onions and serve warm.
