These Chicken Enchiladas with Sour Cream White Sauce are a creamy, cheesy, and flavorful delight. Packed with shredded chicken and baked to golden perfection, they make the ultimate comfort meal for any occasion.
INGREDIENTS
- Flour Tortillas: Soft and pliable, perfect for rolling and holding all the delicious filling.
- Sour Cream: Adds creaminess and a tangy flavor to the sauce.
- Cream of Chicken Soup: Creates a rich, thick base for the white sauce.
- Canned Diced Green Chiles: Adds a mild kick of spice and depth to the sauce.
- Shredded Chicken: Juicy and tender, forming the heart of the filling.
- Monterey Jack Cheese: Melts beautifully for a creamy, gooey topping.
- Cheddar Cheese: Provides a sharp and bold cheesy finish.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). Soften the flour tortillas in the warm oven for easier rolling.
- Step 2:
- In a mixing bowl, combine the sour cream, cream of chicken soup, and canned diced green chiles. Stir until the mixture is smooth and well blended.
- Step 3:
- Take one tortilla and fill it with ½ cup of shredded chicken, 2 tablespoons of the prepared sauce, and a sprinkle of Monterey Jack cheese. Roll up the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
- Step 4:
- Pour the remaining sauce evenly over the rolled tortillas. Sprinkle the top with the remaining Monterey Jack cheese and all of the shredded cheddar cheese for a deliciously cheesy topping.
- Step 5:
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly. Remove the foil for the last 5 minutes of baking to let the cheese brown slightly, if desired.
Serving and Storage Tips
- Serve these chicken enchiladas hot, straight out of the oven, with a side of fresh guacamole or a crisp green salad.
- Pair with classic sides like Spanish rice or refried beans for a complete Mexican-inspired meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
- Freeze unbaked enchiladas for up to 2 months. Thaw overnight in the fridge before baking as instructed.
Helpful Notes
- You can substitute corn tortillas for a gluten-free option, but warm them first to prevent cracking.
- Add extra flavor by mixing taco seasoning into the shredded chicken before assembling the enchiladas.
- To make it spicier, include diced jalapeños or hot green chiles in the sauce.
Tips from Well-Known Chefs
- Rick Bayless: "Use high-quality cheese for a rich and authentic flavor. Melting cheeses like Monterey Jack and cheddar work best for enchiladas."
- Marcela Valladolid: "Adding a pinch of cumin or smoked paprika to the sauce can elevate its flavor profile."