Chicken Enchiladas with Sour Cream White Sauce

Name: Chicken Enchiladas with Sour Cream White Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 10 flour tortillas; 16 ounces sour cream; 10.5 ounces cream of chicken soup; 4 ounces canned diced green chiles; 5 cups cooked chicken, shredded; 2 cups shredded Monterey Jack cheese; 1 cup shredded cheddar cheese

Isabella

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Discover the ultimate comfort food with our Chicken Enchiladas with Sour Cream White Sauce. These creamy, cheesy enchiladas are made with tender shredded chicken, flavorful green chiles, and a rich sour cream sauce, all baked to perfection. Ideal for a hearty family dinner or a special occasion, this recipe blends traditional Mexican flavors with a delightful twist. Perfect for anyone looking to add a delicious and easy-to-make dish to their meal repertoire.

Ingredients:

10 flour tortillas

16 ounces sour cream

10.5 ounces cream of chicken soup

4 ounces canned diced green chiles

5 cups cooked chicken, shredded

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

Directions:

Preheat Oven:

Preheat your oven to 350°F (175°C).

Soften the tortillas in the warm oven.

Prepare Sauce:

In a medium bowl, mix together the cream of chicken soup, sour cream, and canned diced green chiles until well combined.

Fill Tortillas:

Fill each tortilla with ½ cup of shredded chicken, 2 tablespoons of the sauce mixture, and a sprinkle of Monterey Jack cheese.

Roll up each tortilla and place them seam-side down in a baking dish.

Top with Sauce and Cheese:

Pour the remaining sauce over the top of the enchiladas.

Sprinkle the remaining Monterey Jack cheese and all of the cheddar cheese over the top.

Bake:

Cover the baking dish with foil and bake in the preheated oven for about 30 minutes, or until the cheese is melted and bubbly.

Serve:

Remove from the oven and let cool slightly before serving.

Enjoy your creamy and delicious Chicken Enchiladas with Sour Cream White Sauce!

Serving Tips:

Garnish and Add-Ons:

Top with fresh chopped cilantro, sliced green onions, or a dollop of sour cream for added freshness and flavor.

Serve with a side of salsa, guacamole, or pico de gallo to enhance the dish.

Offer lime wedges on the side for a zesty squeeze over the enchiladas.

Side Dishes:

Pair with Spanish rice or Mexican rice for a complete meal.

Serve alongside refried beans or black beans.

A simple side salad with a tangy vinaigrette can balance the richness of the enchiladas.

Beverage Pairings:

A light, crisp beer or a refreshing margarita can complement the creamy and cheesy flavors.

For a non-alcoholic option, try a glass of cold horchata or a citrusy agua fresca.

Storage Tips:

Refrigeration:

Leftovers: Store any leftover enchiladas in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days.

Individual Portions: For easy reheating, consider storing individual portions in separate containers.

Freezing:

Before Baking: If you plan to make the enchiladas ahead of time, assemble them without baking, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months.

After Baking: Allow the enchiladas to cool completely, then transfer to a freezer-safe container or wrap in aluminum foil and freeze for up to 3 months.

Reheating:

From Refrigerated: Preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish, cover with foil, and bake for 20-25 minutes or until heated through.

From Frozen: Preheat your oven to 350°F (175°C). If reheating a frozen, unbaked dish, bake covered for 45 minutes, then uncover and bake for an additional 15-20 minutes until the cheese is melted and bubbly. For baked, frozen enchiladas, bake covered for about 30-35 minutes, then uncover and bake for an additional 10-15 minutes.

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FAQs:

Can I use a different type of cheese for this recipe?

Yes, you can customize the cheese blend to suit your preferences. While Monterey Jack and cheddar are traditional choices, you could also use Colby-Jack, a Mexican cheese blend, or even a bit of pepper jack for added spice. Just ensure the cheese you choose melts well and complements the creamy sauce.

Can I make these enchiladas ahead of time?

Absolutely! You can assemble the enchiladas and freeze them before baking. To do this, prepare the enchiladas, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, preheat your oven and bake the frozen enchiladas as instructed, but expect longer cooking times. Alternatively, you can refrigerate assembled enchiladas for up to 24 hours before baking.

Can I substitute ingredients in the sauce?

Yes, you can make some substitutions if needed. For a lighter version, you could use Greek yogurt instead of sour cream. If you prefer a vegetarian option, replace the chicken with black beans or a mixture of vegetables. Additionally, you can use a low-sodium version of cream of chicken soup or a homemade cream sauce.

How do I prevent the tortillas from becoming soggy?

To prevent soggy tortillas, briefly warm them before assembling to make them more pliable. You can also dip the tortillas in the sauce mixture for a few seconds to coat them lightly. Ensure that the baking dish is well-prepared with the right amount of sauce to avoid over-soaking the tortillas. If reheating leftovers, covering the dish with foil can help maintain texture and prevent the top from drying out.

Conclusion:

These Chicken Enchiladas with Sour Cream White Sauce are a comforting and creamy twist on a classic favorite. With tender chicken, zesty green chiles, and a rich cheese sauce, they’re perfect for a satisfying family meal. Easy to prepare and deliciously satisfying, this recipe is sure to become a new go-to in your kitchen.

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