Creamy Chicken Enchiladas Recipe
Introduction
Chicken enchiladas with white sauce offer a creamy and flavorful twist on a classic Mexican favorite. This simple recipe combines tender chicken wrapped in tortillas and baked under a rich sour cream sauce, making for a comforting and satisfying meal.
Ingredients
- 2 cups cooked chicken, shredded
- 8 small flour tortillas
- 1 ½ cups sour cream sauce (white sauce)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Fill each tortilla with a generous amount of shredded chicken, then roll them up tightly and place them seam-side down in a baking dish.
- Step 2: Pour the sour cream sauce evenly over the rolled tortillas, covering them completely. Bake uncovered for 20-25 minutes, until heated through and the sauce is bubbly.
Tips & Variations
- Use rotisserie chicken for quick preparation and added flavor.
- Add chopped green chilies or jalapeños to the sauce for a spicy kick.
- Top with shredded cheese before baking for a golden, cheesy crust.
- Use corn tortillas for a gluten-free option—warm them slightly before filling to prevent cracking.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes, or until heated through. You can also microwave individual portions covered loosely with a damp paper towel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance and refrigerate them covered. Bake just before serving for best results.
What can I use instead of sour cream sauce?
You can substitute a creamy cheese sauce or a green chili sauce to vary the flavor and texture while keeping the dish moist and delicious.
PrintCreamy Chicken Enchiladas Recipe
Delicious Chicken Enchiladas baked with a creamy white sour cream sauce, filled with tender shredded chicken and wrapped in soft tortillas. This comforting Mexican-inspired casserole is perfect for a family dinner and is easy to prepare with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Filling
- 2 cups cooked shredded chicken
Tortillas
- 8–10 flour or corn tortillas
White Sour Cream Sauce
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the filling: Shred the cooked chicken into bite-sized pieces. Set aside.
- Make the white sauce: In a saucepan, melt butter over medium heat. Stir in the flour and cook for about 1 minute until lightly golden. Slowly whisk in the chicken broth, then add sour cream, garlic powder, salt, and pepper. Cook and stir until the sauce thickens, then remove from heat and stir in half of the shredded cheese.
- Fill the tortillas: Warm tortillas briefly to make them pliable. Spoon shredded chicken evenly onto each tortilla, then roll them up tightly.
- Assemble the enchiladas: Place the filled tortillas seam-side down in a greased baking dish. Pour the white sauce evenly over the top, then sprinkle remaining cheese over the sauce.
- Bake: Preheat oven to 350°F (175°C). Bake the enchiladas uncovered for 20-25 minutes or until the cheese is melted and bubbly.
- Serve: Remove from oven and let cool slightly before serving. Garnish with fresh cilantro or green onions if desired.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- For a spicier variation, add chopped green chilies or jalapeños to the filling or sauce.
- To make this recipe gluten-free, use corn tortillas and gluten-free flour for the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Chicken Enchiladas, White Sauce Enchiladas, Mexican Casserole, Baked Enchiladas, Sour Cream Sauce
