Chicken Enchilada with White Sour Cream Sauce Recipe
Get ready to whip up a mouthwatering treat with our Chicken Enchilada with White Sour Cream Sauce Recipe! This recipe calls for succulent shredded chicken, rich Monterey Jack cheese, tangy sour cream, and spicy green chilies, all wrapped up in warm tortillas. To add a pop of freshness and color, we’ll finish it off with a sprinkle of chopped green onions. With just the right balance of flavors and textures, these enchiladas are sure to become a favorite at your dinner table!
CHICKEN ENCHILADAS ARE A FAMILY FAVORITE….
Growing up, chicken enchiladas were a staple in our household, and they quickly became a beloved family favorite. Every time my mom announced that she was making chicken enchiladas for dinner, there was an instant buzz of excitement in the air. It wasn’t just about the delicious taste, though that was certainly a big part of it. It was also about the experience of coming together as a family to enjoy a comforting and satisfying meal.
But chicken enchiladas weren’t just reserved for family dinners; they were also a hit at parties and get-togethers. Whether it was a backyard barbecue, a birthday celebration, or a holiday gathering, chicken enchiladas always made an appearance on the buffet table. Their crowd-pleasing flavor and easy-to-serve nature made them the perfect dish for feeding a hungry crowd. And because they could be made ahead of time and baked just before serving, my mom could spend less time in the kitchen and more time socializing with our guests.
Some of my fondest memories involve sitting around the table with my family, enjoying heaping plates of chicken enchiladas topped with gooey cheese and zesty sauce. The laughter, conversation, and shared love for good food made those moments truly special. Whether it was a quiet weeknight dinner or a lively gathering with friends and the whole family, chicken enchiladas always brought us together and created lasting memories.
INGREDIENTS FOR ENCHILADAS:
Every ingredient is important for making Chicken Enchiladas with Sour Cream White Sauce taste great.
- Butter (3 tbsp): Butter makes the sauce rich and tasty. It’s melted and used to cook the onions and garlic.
- Onion (minced): Onions give the sauce a nice flavor. When they’re chopped up small (minced), they mix well into the sauce.
- Garlic (minced, 3 cloves): Minced garlic adds a strong and good smell to the sauce.
- Flour (3 tbsp): Flour helps make the sauce thick. When it’s mixed with melted butter, it becomes a paste called a roux.
- Chicken Broth (2 cups): Chicken brothor chicken stock is like the sauce’s water. It adds flavor and makes the sauce richer.
- Sour Cream (1 cup): Sour cream makes the sauce creamy and a little tangy. It balances out the flavors of the other ingredients.
- Green Chiles (1 can, 4 ounces): Green chiles add a bit of spiciness and a nice earthy taste to the sauce. They don’t make it too spicy but give it more depth.
- Cumin (1 tsp): Cumin adds a warm and smoky flavor to the sauce. It’s a common spice in Mexican food and makes the sauce taste savory.
- Kosher Salt (1/2 tsp): Salt is used to make the sauce taste just right. It brings out the flavors of the other ingredients without being too strong.
- Black Pepper (1/4 tsp): Black pepper adds a little bit of heat and flavor to the sauce. It goes well with the other spices in the dish.
- Chicken Breast (cooked and shredded, 3 cups): Cooked and shredded chicken breast is the main meat in the enchiladas.
- Monterey Jack Cheese (shredded, 3 cups): Monterey Jack cheese is soft and melts nicely. It makes the enchiladas cheesy and yummy.
- Flour Tortillas (8-inch, 8 count): Flour tortillas are like the wrapping for the enchiladas. They’re soft and foldable, holding the chicken and cheese inside.
- Green Onions (sliced, 2): Sliced green onions are put on top of the enchiladas for a fresh taste and a little color.
- Chopped Cilantro (garnish): Chopped cilantro is sprinkled on top of the enchiladas for a fresh and herby flavor.
- Chopped Avocado (garnish): Chopped avocado is added on top for creaminess and richness.
HOW DO YOU MAKE creamy white CHICKEN ENCHILADAS?
Time needed: 1 hour
- Preheat the Oven:
Preheat your oven to 350°F (175°C). - Prepare the Sauce:
In a large skillet, melt butter over medium-high heat.
Add minced onion and garlic to the skillet. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add Flour
Sprinkle flour over the onion and garlic mixture. Stir continuously and cook for about 1-2 minutes to make a roux. - Add Chicken Broth and Spices:
As you slowly pour in the chicken broth, cumin, salt, and black pepper, be sure to stir constantly to avoid lumps. Afterward, continue cooking until the mixture thickens, typically about 3-4 minutes. - Add Sour Cream and Green Chilies:
Reduce the heat to low, then stir in sour cream and green chilis. Cook for an additional 2-3 minutes until everything combines well and heats through. After that, serve the dish, and remove it from the heat. - Prepare the Chicken
In a separate bowl, combine the shredded chicken breast with 1 cup of the shredded Monterey Jack cheese, and one cup of the white enchilada sauce. Mix until evenly distributed. - Assemble the Enchiladas:
Take a flour tortilla and spoon a portion of the chicken and cheese mixture onto the center of the soft tortillas. - Fill the Baking Dish:
Pour one ladle of the white sauce on the bottom of the baking dish. Roll it up tightly and place it seam side down in a lightly greased 9×13 inch baking dish.
Repeat the process with the remaining tortillas and chicken mixture, arranging the rolled enchiladas snugly in the baking dish. - Pour Sauce and Add Cheese:
Once you assemble all the enchiladas in the baking dish, evenly pour the prepared white sour cream sauce over the top of the enchiladas. - Sprinkle the Remaining Cheese:
Sprinkle the remaining shredded Monterey Jack cheese on top of the sauce.
- Bake:
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through. - Garnish and Serve:
Garnish the enchiladas with sliced green onions, chopped fresh cilantro, and chopped avocado.
Serve hot and enjoy your delicious White Sour Cream Sauce Chicken Enchiladas!
HOW DO I PRECOOK THE CHICKEN BREAST?
- Poaching: Put chicken breasts in simmering water or broth. Cook for 10-15 minutes until chicken is fully cooked and reaches 165°F (74°C). Take out of the liquid and let it cool before using in your recipe.
- Grilling: Heat your grill to medium-high. Season chicken breasts with salt, pepper, and spices. Grill for 6-8 minutes per side or until cooked through. Let it rest before slicing or shredding.
- Baking: Preheat your oven to 375°F (190°C). Season chicken breasts and put them in a baking dish. Bake for 20-25 minutes or until they reach 165°F (74°C) inside. Let them cool before using.
- Pan-Searing: Heat a skillet over medium-high with some oil. Season chicken breasts and put them in the skillet. Cook for 5-7 minutes per side or until golden brown and cooked through. Let them rest before slicing or shredding.
- Pressure Cooking: Put seasoned chicken breasts and broth or sauce in a pressure cooker. Cook for 8-10 minutes on high pressure. Let the pressure release naturally before opening. Shred or slice the chicken as needed.
- Buying Rotisserie Chicken: Get a pre-cooked rotisserie chicken from the store. Take the meat off the bones and shred or chop it for your recipe. This saves time and adds flavor.
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, Greek yogurt can be a suitable substitute for sour cream if you’re looking for a lighter option. It may alter the flavor slightly but will still provide creaminess to the sauce.
Yes, it’s recommended to cook the chicken before assembling the enchiladas. You can use cooked shredded chicken or cook chicken breasts and shred them for the filling.
Yes, you can assemble the enchiladas ahead of time and refrigerate them until you’re ready to bake. Just be sure to cover them well with plastic wrap to prevent drying out.
To prevent soggy tortillas, lightly fry them in oil or warm them in the oven before filling and rolling. Additionally, make sure to drain excess liquid from any ingredients like salsa or cooked vegetables before adding them to the enchiladas.
WHITE SAUCE CHICKEN ENCHILADA RECIPE SUBSTITUTIONS AND VARATIONS:
These variations give you lots of ways to make delicious white creamy sour cream chicken enchiladas. Have fun trying out different ingredients and techniques to find your favorite combination!
- Protein Options: Instead of chicken, try rotisserie chicken, shredded cooked turkey, pork, or beef for the filling.
- Sauce Variations: Mix it up with different sauces like green enchilada sauce or salsa verde for a tangy taste, or red enchilada sauce for a richer flavor.
- Cheese Choices: Swap out Monterey Jack or Mexican blend cheese for cheddar, pepper jack, or even vegan cheese if you’re dairy-free.
- Tortilla Alternatives: Use corn tortillas for a gluten-free option or whole wheat tortillas for extra fiber instead of traditional flour tortillas.
- Vegetable Additions: Add diced bell peppers, onions, spinach, or mushrooms to the filling for more flavor and nutrition.
- Spice Level: Adjust the spiciness by adding more or less chili powder, cayenne pepper, or chopped jalapeños to the filling or sauce.
- Herb Infusions: Enhance the sauce with fresh herbs like cilantro or oregano for added flavor.
- Dietary Modifications: Opt for low-fat sour cream or Greek yogurt instead of regular sour cream, and choose reduced-fat cheese for a lighter option.
- Toppings: Customize your enchiladas with toppings like diced tomatoes, sliced olives, chopped cilantro, or a dollop of Greek yogurt or sour cream.
- Baking Methods: Cook the enchiladas on the stovetop in a skillet or use a slow cooker instead of baking them in the oven for a different approach.
What are some tasty side dishes to serve with chicken enchiladas?
When you’re having chicken enchiladas, there are lots of yummy side dishes you can serve alongside! Additionally, you might want to try some Mexican Rice, Spanish rice or refried beans for a classic pairing. If you’re feeling adventurous, you could whip up a fresh corn salad with tomatoes, onions, and cilantro. Another tasty option could be simple yet flavorful guacamole with crispy tortilla chips. And if you’re in the mood for something light, a crisp green salad with a tangy vinaigrette dressing could be the perfect complement to your enchiladas. With these side dish options, your chicken enchilada dinner will be a delicious feast!
WHAT ARE WAYS TO STORE AND REHEAT LEFTOVER ENCHILADAS?
TThe best ways to store and warm up leftover chicken enchiladas are pretty simple. First, after they cool down a bit, you should keep them in the fridge in a sealed container for around 3-4 days. When it’s time to eat them again, you have a few options. You can use the oven, which warms them up evenly and keeps them tasting great. Or you can use the microwave if you’re in a hurry – just be sure to cover them with a damp paper towel to keep them from drying out. Another option is to heat them up on the stove. This method allows you to control the process more carefully. Whatever way you choose, make sure they’re heated to at least 165°F (74°C) inside to ensure they’re safe to eat.
HOW DO YOU FREEZE LEFTOVER ENCHILADAS?
To freeze leftover chicken enchiladas in a sour cream sauce without ruining the sauce, you need to follow a few simple steps. First, let the enchiladas cool down to room temperature. Then, put them in airtight container or freezer bag, making sure they’re covered in sauce and removing any extra air before sealing. Label the containers with the date, so you know when you froze them. Place them in the coldest part of your freezer to freeze them quickly. When you’re ready to eat them, thaw them overnight in the fridge. Reheat them gently in the oven or microwave, being careful not to overheat. Following these steps will keep your chicken enchiladas with white sour cream sauce tasting delicious even after freezing!
LOOKING FOR MORE MEXICAN OPTIONS? TRY THESE!
The Best Authentic Red Enchillada Sauce: Made with a mix of guajillo and ancho peppers, along with tomatoes, onions, garlic, and a blend of flavorful spices like oregano and cumin, this sauce captures the essence of traditional Mexican flavors.
Easy Egg and Chorizo Mexican Breakfast Skillet: This is a flavor-packed journey to the heart of Mexican cuisine, where zesty chorizo and perfectly cooked eggs come together in a harmonious symphony of taste. Prepared in a single pan for added simplicity, this breakfast dish is not only a feast for the taste buds but also a visual delight with vibrant colors and aromatic spices.
Chicken Enchilada with White Sour Cream Sauce Recipe
Equipment
- 9 x 13 baking dish
Ingredients
- 3 Tbsp Butter
- 1 Onion minced
- 3 cloves Garlic minced
- 3 Tbsp Flour
- 2 Cups Chicken Broth
- 1 Cup Sour Cream
- 1 (4 ounce) Green Chilies
- 1 Tsp Cumin
- 1/2 Tsp Kosher Salt
- 1/4 Tsp Black Pepper
- 3 Cups Chicken Breast (cooked and shredded)
- 3 Cups Monterey Jack Cheese (shredded)
- 8 Flour Tortillas 8-inch
- 2 Green Onions sliced
- Chopped cilantro (garnish)
- Chopped avocado (garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Sauce: In a large skillet, melt the butter over medium heat.
- Add minced onion and garlic to the skillet. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Sprinkle flour over the onion and garlic mixture. Stir continuously and cook for about 1-2 minutes to make a roux.
- Slowly pour in the chicken broth while stirring constantly to avoid lumps. Continue cooking until the mixture thickens, usually about 3-4 minutes.
- Reduce the heat to low and stir in sour cream, green chilies, cumin, salt, and black pepper. Cook for an additional 2-3 minutes until everything is well combined and heated through. Remove from heat.
- Prepare the Chicken Mixture: In a separate bowl, combine the shredded chicken breast, one cup Monterey Jack cheese, and add one cup of the white enchilada sauce. Mix until evenly distributed.
- Assemble the Enchiladas: Take a flour tortilla and spoon a portion of the chicken and cheese mixture onto the center of the tortilla. Roll it up tightly and place it seam side down in a lightly greased 9×13 inch baking dish.
- Repeat the process with the remaining tortillas and chicken mixture, arranging the rolled enchiladas snugly in the baking dish.
- Pour Sauce and Add Cheese: Once all the enchiladas are assembled in the baking dish, pour the prepared white sour cream sauce evenly over the top of the enchiladas.
- Sprinkle the remaining shredded Monterey Jack cheese on top of the sauce.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
- Garnish and Serve: Once baked, remove the enchiladas from the oven and let them cool for a few minutes.
- Garnish the enchiladas with sliced green onions, chopped cilantro, and chopped avocado.
- Serve hot and enjoy your delicious White Sour Cream Sauce Chicken Enchiladas!
- These enchiladas pair well with a side of rice, beans, or a fresh green salad. Enjoy your meal!