Introduction
Chicken enchiladas are a beloved staple in Mexican cuisine, offering layers of flavor that can warm the heart and feed the soul. When prepared with a rich sour cream white sauce, they take comfort food to the next level, combining savory chicken with a tangy and creamy base.
This recipe emphasizes simplicity without sacrificing taste. It invites home cooks of all levels to indulge in the irresistible combination of tender chicken wrapped in soft tortillas, smothered in a velvety sauce, and topped with melted cheese. Each bite promises a satisfying burst of flavors that will leave your family asking for more.
Ingredients
- 2 cups cooked chicken, shredded
Shredded chicken serves as the main protein in the enchiladas, providing heartiness and a flavorful base. Using cooked chicken, whether from a rotisserie or poached, saves time and allows for added spices to be incorporated easily. - 8 small flour tortillas
Flour tortillas are favored for their soft and chewy texture, making them ideal for wrapping around the filling without tearing. Their mild flavor complements the chicken and sauce without overpowering. - 1 cup sour cream
Sour cream enriches the enchiladas with creaminess, contributing both flavor and texture to the white sauce. It balances the spices and supports a creamy finish that clings well to the tortillas. - 1 cup cream of chicken soup
The cream of chicken soup is a convenient ingredient that adds depth and creaminess to the sauce. It enhances the overall flavor profile and adds thickness to the mixture, making it luxurious. - 1 teaspoon garlic powder
Garlic powder offers a robust, aromatic flavor that enhances the dish's overall taste. It's quick to incorporate and provides a consistent flavor profile throughout. - 1 teaspoon onion powder
Onion powder brings a subtle sweetness and complexity to the dish, harmonizing with the garlic and elevating the overall flavor. It's convenient and ensures a smooth texture in the sauce. - 1 cup shredded cheese (cheddar or Monterey Jack)
Cheese adds richness and a savory note, creating a gooey topping that binds the flavors together. It melts beautifully, providing a delicious golden finish. - 1 tablespoon chopped fresh cilantro (optional)
Cilantro adds a fresh pop of color and flavor, complementing the creaminess with a hint of herbaceousness. It serves as a garnish that can elevate presentation.
Directions & Preparation
Step 1: Preheat your oven to 350°F (175°C).
Preheating the oven ensures that the enchiladas cook evenly and thoroughly. It’s essential to have the oven ready when the dish is assembled, allowing for optimal melting of cheese and bubble of sauce.
Step 2: In a mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, garlic powder, and onion powder.
Mixing the filling ingredients thoroughly ensures every bite of the enchiladas is bursting with flavor. The combination of sour cream and soup creates a cohesive mixture that will keep the chicken moist and flavorful.
Step 3: Spoon a generous amount of the chicken mixture onto each tortilla, then roll them up tightly.
Properly filling and rolling the tortillas helps to keep the ingredients secure while cooking. This ensures that the enchiladas maintain their shape and keep the filling inside, allowing for even cooking.
Step 4: Place the rolled enchiladas seam-side down in a greased baking dish.
Arranging the enchiladas seam-side down prevents them from unfolding during baking and helps maintain their shape. Using a greased dish also prevents sticking and makes for easier serving later.
Step 5: In a separate bowl, mix the remaining sour cream with a little water to thin the sauce slightly and pour it over the enchiladas.
Thinning the sour cream allows it to pour evenly over the enchiladas, ensuring thorough coating. This layer of sauce is crucial for creating a creamy texture and enhancing the flavor as it bakes.
Step 6: Sprinkle the shredded cheese on top and cover with aluminum foil.
The cheese not only adds flavor but also creates a delightful crust as it melts, while the foil helps maintain moisture during baking. Covering allows for even cooking without drying out the cheese.
Step 7: Bake in the preheated oven for 25-30 minutes or until bubbly and golden brown.
Baking allows the flavors to meld while the cheese forms a beautiful crust. Watching for bubbling and golden edges indicates that the enchiladas are perfectly cooked and ready to serve.
Step 8: Remove from the oven, garnish with chopped cilantro if desired, and serve hot.
Garnishing with cilantro adds freshness and visual appeal, completing the dish. Serving hot ensures that the cheese retains its meltiness for an enjoyable eating experience.
The Secret to Perfectly Rolled Enchiladas
Achieving the perfect roll in your enchiladas is key to ensuring that they hold together during baking. A common trick is to warm the tortillas slightly before filling them; this makes them more pliable and less likely to crack. Moreover, don’t overstuff—keeping enough space for the roll ensures they seal properly, allowing the flavors to meld beautifully.
Layering Flavors: Importance of the Sauce
The sauce is what elevates chicken enchiladas to another level. A well-balanced mixture of sour cream and cream of chicken soup provides a unique blend of tang and richness that penetrates the tortillas. This step is not merely functional; it amplifies every bite, offering a symphony of flavors that showcases the creativity of Mexican cuisine.
Customizing To Your Taste
One of the great joys of making enchiladas is the opportunity to customize based on personal tastes. Feel free to vary the seasonings, or add to the filling with ingredients like black beans, corn, or diced chilies. The versatility of this dish allows you to tailor flavors to your preference, making it not just a recipe, but a canvas for culinary expression.
FAQs
What if my sauce is too thick?
If your sauce is too thick, simply incorporate a little water or cream gradually until you achieve your desired consistency. Stirring it well will help to incorporate the liquid evenly.
How do I make my enchiladas spicier?
To add heat, consider mixing in diced jalapeños, cayenne pepper, or using a spicier cream of chicken soup. Adjust according to your palate for an extra kick.
Can I use a different type of meat?
Absolutely! Feel free to substitute chicken with cooked beef, pork, or even sautéed vegetables for a delicious variation that suits your preference.
What should I do if the chicken overflowed out of the enchiladas?
If the chicken overflowed, it might mean the tortillas were overfilled or not rolled tightly. In the future, measure out the filling carefully and roll firmly for better containment.
How can I make these enchiladas less rich?
To create a lighter version, consider using low-fat sour cream and cream of chicken soup. You can also reduce the amount of cheese used on top.
Is there a vegetarian option for the filling?
For a vegetarian filling, substitute the chicken with a mixture of vegetables like zucchini, bell peppers, and spinach, or beans for added protein and texture.
Conclusion
This recipe for chicken enchiladas with sour cream white sauce not only satisfies the palate but also offers an opportunity for creativity in the kitchen. With each layer of flavor, you're crafting a dish that's bound to be a family favorite.
Give yourself the freedom to experiment with ingredients while mastering the fundamentals, and soon you’ll be making your own signature version of this timeless classic.
Recipe Card
Creamy Chicken Enchiladas with Sour Cream Sauce
Ingredients
- 2 cups cooked chicken shredded
- 8 small flour tortillas
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheese cheddar or Monterey Jack
- 1 tablespoon chopped fresh cilantro optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, garlic powder, and onion powder.
- Spoon a generous amount of the chicken mixture onto each tortilla, then roll them up tightly.
- Place the rolled enchiladas seam-side down in a greased baking dish.
- In a separate bowl, mix the remaining sour cream with a little water to thin the sauce slightly and pour it over the enchiladas.
- Sprinkle the shredded cheese on top and cover with aluminum foil.
- Bake in the preheated oven for 25-30 minutes or until bubbly and golden brown.
- Remove from the oven, garnish with chopped cilantro if desired, and serve hot.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
