Description
Chicken Enchiladas with Sour Cream White Sauce are a rich, creamy, and flavorful twist on the classic enchilada dish. Tender, shredded chicken is wrapped in soft corn tortillas, then smothered in a luscious, tangy sour cream white sauce that is velvety smooth and perfectly balanced with a hint of garlic and mild heat. The sauce is made from a combination of sour cream, cream of chicken soup, and green chilies, creating a comforting, creamy base that’s the perfect complement to the savory chicken. Topped with melted cheese, these enchiladas are then baked until golden and bubbly, creating a decadent, melt-in-your-mouth dish. This version of enchiladas is rich and satisfying, with a creamy, slightly tangy flavor that’s both comforting and indulgent. It’s an ideal dish for family dinners, special occasions, or when you’re craving a comforting, cozy meal with a bit of a twist on the traditional.
Ingredients
Scale
For the Enchiladas:
- 2 cups cooked, shredded chicken: Rotisserie chicken works great here, but you can cook chicken breasts or thighs and shred them yourself.
- 10–12 corn tortillas: The traditional base for enchiladas. You can also use flour tortillas if preferred.
- 1 cup shredded cheese: A blend of Mexican cheeses like Monterey Jack, cheddar, or a mix of both works well. You can also use a blend of Mexican cheese for an authentic taste.
- 1 small onion: Diced. Adds sweetness and flavor to the chicken mixture.
- 2 cloves garlic: Minced. Enhances the overall flavor.
- 1 teaspoon ground cumin: Adds a warm, earthy flavor typical of Mexican dishes.
- 1 teaspoon chili powder: Provides a subtle heat and flavor.
- ½ teaspoon smoked paprika: For a smoky depth of flavor.
- Salt and pepper: To taste.
For the Sour Cream White Sauce:
- 1 cup sour cream: This creamy base makes the sauce rich and tangy.
- 1 cup heavy cream: Adds richness to the sauce, making it velvety and smooth.
- 1 cup chicken broth: This helps thin out the sauce and adds a savory depth of flavor.
- 1 tablespoon olive oil: Used to sauté the garlic and onions for the sauce.
- 2 tablespoons all-purpose flour: Helps thicken the sauce.
- 1 teaspoon ground cumin: Enhances the flavor and gives the sauce a warm note.
- 1 teaspoon garlic powder: To amplify the garlic flavor.
- Salt and pepper: To taste.
Optional Toppings:
- Chopped cilantro: For garnish and freshness.
- Sliced olives: For a briny, savory addition.
- Chopped green onions: Adds a mild onion flavor and color.
- Diced tomatoes: For extra freshness and color.
- Extra shredded cheese: To sprinkle on top before serving.
- Lime wedges: For a zesty kick when serving.
Instructions
First Step: PREPARE THE CHICKEN FILLING
- Cook the Chicken: If you’re not using rotisserie chicken, cook your chicken by boiling, grilling, or pan-searing until fully cooked. Shred the chicken using two forks once it’s cool enough to handle.
- Cook the Aromatics: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened and translucent. Add the minced garlic, cumin, chili powder, paprika, salt, and pepper, and cook for an additional 1-2 minutes until fragrant.
- Combine Chicken with Seasoning: Add the shredded chicken to the skillet and toss to coat it in the spice mixture. Stir everything together and cook for another 5 minutes to allow the flavors to meld. Set aside.
Second Step: MAKE THE SOUR CREAM WHITE SAUCE
- Sauté the Onions and Garlic: In a saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Prepare the Roux: Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to create a roux, which will help thicken the sauce.
- Add the Cream and Broth: Gradually whisk in the chicken broth, heavy cream, and sour cream, making sure there are no lumps. Continue stirring until the sauce is smooth and begins to thicken, about 5-7 minutes.
- Season the Sauce: Add the cumin, garlic powder, salt, and pepper. Taste and adjust seasoning as necessary. Let the sauce simmer on low heat for an additional 5-10 minutes until it has thickened to your desired consistency. If it’s too thick, you can add a little more chicken broth to thin it out.
Third Step: ASSEMBLE THE ENCHILADAS
- Prepare the Tortillas: Lightly warm the corn tortillas in a dry skillet over medium heat for about 10-15 seconds on each side. This softens them and makes them easier to roll without cracking. You can also heat them in the microwave for 15-20 seconds covered with a damp paper towel.
- Fill the Tortillas: Spread a couple of tablespoons of the chicken mixture in the center of each tortilla. Sprinkle a small handful of shredded cheese over the chicken.
- Roll the Enchiladas: Roll the tortillas tightly around the filling and place them seam-side down in a greased 9×13-inch baking dish. Repeat the process until all the tortillas are filled and placed in the dish.
Fourth Step: BAKE THE ENCHILADAS
- Pour the White Sauce: Pour the sour cream white sauce evenly over the rolled tortillas, covering them completely. Use a spoon or spatula to spread it out if needed.
- Top with Cheese: Sprinkle the remaining shredded cheese over the top of the enchiladas.
- Bake: Preheat your oven to 350°F (175°C). Bake the enchiladas for 30-35 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
Fifth Step: GARNISH AND SERVE
- Rest the Enchiladas: Let the enchiladas rest for about 5 minutes after removing them from the oven. This allows the sauce to settle and makes them easier to slice.
- Garnish: Top with fresh cilantro, sliced olives, diced tomatoes, green onions, or any other toppings you prefer.
- Serve: Serve the enchiladas hot with lime wedges on the side for added freshness. These enchiladas pair wonderfully with a side of Mexican rice, beans, or a simple green salad.
- Prep Time: 20 minutes
- Baking and Resting Time: 40 minutes for baking, 15 minutes for resting
Nutrition
- Calories: 400 kcal
- Fat: 22g
- Carbohydrates: 30g
- Protein: 25g