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Chicken Enchiladas with Sour Cream White Sauce

Posted on May 31, 2025

The warm aroma of Chicken Enchiladas with Sour Cream White Sauce wafts through the air, inviting you to indulge in a delightful culinary experience. Imagine tender chicken wrapped in soft tortillas, smothered in a creamy white sauce that dances on your taste buds like it’s auditioning for a Broadway show. cilantro lime chicken recipe. For more inspiration, check out this chicken rissoles recipe recipe.

This dish isn’t just food; it’s an invitation to gather around the table with friends and family. Remember the last time everyone laughed until their sides hurt while sharing stories over dinner? That’s the essence of this recipe – a crowd-pleaser that sparks joy and deliciousness.

Why You'll Love This Recipe

These Chicken Enchiladas with Sour Cream White Sauce are incredibly easy to make, perfect for weeknight dinners or entertaining guests
The rich flavors create a comforting experience that everyone will love
Visually, the creamy sauce atop vibrant enchiladas is sure to impress anyone at your table
Versatile enough for customization based on dietary preferences or pantry staples, this dish fits any occasion beautifully

One unforgettable evening, I served these enchiladas at a family gathering, and the reactions were priceless. My uncle, who claims he can’t cook anything beyond cereal, suddenly turned into a food critic, declaring it “the best thing since sliced bread.”

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.
Tortillas: Flour tortillas work best here for their soft texture and ability to hold all that saucy goodness.
Shredded Cheese: Opt for a blend of Monterey Jack and cheddar for that irresistible melty factor.
For more inspiration, check out this beef and cheese chimichangas recipe.
Sour Cream: Full-fat sour cream adds a rich creaminess to the sauce; low-fat works too if you’re feeling adventurous.
Chicken Broth: Use low-sodium chicken broth to maintain flavor without overwhelming saltiness.
Green Chiles: Canned diced green chiles add a mild kick and depth of flavor; feel free to skip if you prefer no heat.

For the Sauce:

Butter: Unsalted butter is preferred so you can control the saltiness in your sauce.
Flour: All-purpose flour helps thicken your sauce nicely without clumps.
Salt & Pepper: Basic seasoning is essential to bring all those lovely flavors together.
Garlic Powder: A sprinkle of this adds aromatic warmth to your dish; fresh garlic can also be used if preferred.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grab a 9×13 inch baking dish and coat it lightly with cooking spray to prevent any sticky situations later on.

Cook the Chicken: In a large skillet over medium heat, add some olive oil. Once hot, toss in your seasoned chicken breasts. Cook them until golden brown on both sides and they reach an internal temperature of 165°F (75°C), about 6-7 minutes per side.

Create the Sauce: In another saucepan over medium heat, melt butter until bubbly. Stir in flour until smooth; cook for one minute before slowly whisking in chicken broth and sour cream until combined.

Add Flavorful Touches: Season your sauce with salt, pepper, and garlic powder. Let it simmer while stirring occasionally until thickened slightly—about 5 minutes will do the trick.

Assemble Enchiladas: Spread a thin layer of sauce at the bottom of your prepared baking dish. Take each tortilla and fill it with chicken and cheese before rolling them up tightly like little burritos of joy. Place them seam-side down in the dish.

Cover and Bake: Pour remaining sauce generously over the rolled enchiladas before topping with more cheese. Cover with foil and bake for 20 minutes. cheesy birria dippers Remove foil afterward to let that cheesy goodness bubble up gloriously for an additional 10 minutes.

Enjoy diving into this satisfying meal surrounded by laughter and love!

By following these steps closely, you’ll create Chicken Enchiladas with Sour Cream White Sauce that’s not only scrumptious but also brings everyone together around the dinner table once again! spicy jalapeno slaw.

You Must Know

Mastering Chicken Enchiladas with Sour Cream White Sauce is all about balancing flavors and textures
The creamy sauce brings everything together, while the chicken adds savory goodness
Don’t skip letting them rest before serving; this allows the flavors to meld beautifully

Perfecting the Cooking Process

Start by cooking your chicken first, then prepare your sour cream white sauce while the tortillas warm up. This sequence ensures all elements are hot and ready at the same time.

Add Your Touch

Feel free to swap in different proteins like beef or mushrooms for a vegetarian twist. You can also add extra spices or toppings like jalapeños for a kick!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, keeping that creamy goodness intact.

Chef's Helpful Tips

Always use freshly grated cheese for better melting and flavor
Make sure to roll your tortillas tightly; loose ones might fall apart
Lastly, remember to let your enchiladas rest for about five minutes before serving to enhance their flavor!

Cooking these Chicken Enchiladas with Sour Cream White Sauce reminds me of family gatherings filled with laughter, where everyone fought over the last piece, begging for “just one more bite.” Thai chicken lettuce wraps.

FAQs

FAQ

What type of chicken should I use for enchiladas?

Use boneless, skinless chicken breasts or thighs for tender and juicy results.

Can I make enchiladas ahead of time?

Absolutely! Assemble them a day ahead and bake right before serving for maximum freshness.

How do I make my sour cream sauce thicker?

Add a tablespoon of flour or cornstarch to thicken your sour cream white sauce as it cooks.