Name: Chicken Enchiladas with Sour Cream White Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 3-4 boneless, skinless chicken breasts (about 1 lb); 8 flour tortillas (10-inch); 1 cup sour cream (full-fat); 2 cups shredded cheese (cheddar and Monterey Jack blend); 1 can (4 oz) diced green chiles; 1 medium yellow onion (chopped); 3 cloves garlic (minced); 2 tsp ground cumin; 2 tsp chili powder; 1 cup low-sodium chicken broth

Print Recipe

There’s something magical about Chicken Enchiladas with Sour Cream White Sauce that makes your taste buds do a happy dance. Imagine tender chicken wrapped in warm tortillas, smothered in a creamy, dreamy sauce that’s as comforting as a hug from your grandma. grilled chicken alternative spicy chicken burrito recipe The aroma wafts through the house, inviting everyone to gather around the table as if it’s an irresistible siren call. spicy salsa for enchiladas For more inspiration, check out this Creamy Pizza with White Sauce recipe.

I remember the first time I made these enchiladas. I was trying to impress my friends for a taco night. As I pulled them out of the oven, the gooey cheese melted beautifully on top. You would have thought I was a culinary wizard—or at least that’s how my friends reacted! These enchiladas are perfect for cozy family dinners or festive gatherings, promising flavor explosions and satisfaction in every bite. For more inspiration, check out this Savory Mexican Birria Tacos recipe.

Why You'll Love This Recipe

You’ll fall head over heels for this Chicken Enchiladas with Sour Cream White Sauce because they’re simple to prepare and bursting with flavor
The visual appeal is undeniable, making dinner feel special any night of the week
You can adapt the filling to suit your taste, whether you prefer beef, beans, or veggies
Plus, it’s the ultimate comfort food that warms both your belly and your heart!

I still chuckle thinking about my friend’s exaggerated facial expressions when they took their first bites—pure bliss!

Recipe preparation

Essential Ingredients

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

Boneless, Skinless Chicken Breasts: About 3-4 breasts work well here; adjust based on your crowd size and appetite.
Tortillas: Flour tortillas are best for their soft texture; corn can work too if you prefer gluten-free options.
Sour Cream: Choose full-fat sour cream for richer flavor; it makes all the difference in the sauce.
Shredded Cheese: A blend of cheddar and Monterey Jack adds that perfect cheesy goodness.
Green Chiles: Canned diced green chiles bring heat without overwhelming your taste buds.
Onion: Use yellow onion for sweetness; sautéing it releases amazing aromas.
Garlic Cloves: Fresh garlic elevates flavors; don’t skimp on this aromatic delight! fresh mango pico de gallo.
Cumin and Chili Powder: Essential spices that give enchiladas their distinctive flavor profile.
Chicken Broth: Use low-sodium broth to control saltiness while keeping things moist.

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

Let’s Make it together

Preheat and Prep Your Oven: Begin by preheating your oven to 350°F (175°C). Grease a large baking dish with non-stick spray to prevent sticking.

Sauté Onions and Garlic: In a skillet over medium heat, add a splash of oil. Sauté chopped onions until translucent and fragrant—about five minutes should do it.

Add Chicken and Spices: Toss in shredded chicken along with cumin and chili powder. Stir everything together until well-coated with spices; let those flavors mingle for a couple of minutes.

Prepare Your Sauce : In another bowl, whisk together sour cream, chicken broth, and some green chiles until smooth and creamy—a real dreamboat of a sauce!

Assemble Your Enchiladas : Take a tortilla, fill it with the chicken mixture, roll it up tightly, then place seam-side down in your prepared baking dish. Repeat until all fillings are used up.

Bake Until Golden Brown : Pour remaining sauce over enchiladas and sprinkle cheese on top. Bake for about 25-30 minutes until bubbly and golden brown—your kitchen will smell heavenly!

You Must Know

Chicken enchiladas with sour cream white sauce can elevate your dinner game
The creamy sauce pairs perfectly with the tender chicken, creating a delightful balance of flavors
Serve these enchiladas hot for an aromatic experience that will have your family asking for seconds

Perfecting the Cooking Process

Sear the chicken first to lock in flavor, then cook the tortillas while preparing the creamy white sauce to maximize efficiency and taste.

Serving and storing

Add Your Touch

Feel free to swap chicken for black beans or add jalapeños for extra heat. Get creative with toppings like avocado or fresh cilantro.

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.

Chef's Helpful Tips

Use freshly cooked chicken for better flavor; rotisserie chicken works great too
Always warm your tortillas before filling to prevent breakage
Don’t skimp on cheese; it’s essential for that gooey goodness!

Memories flood back of my first enchilada night, where laughter filled the kitchen and everyone devoured their plates—my secret weapon? That luscious white sauce!

FAQs

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas are a great gluten-free option and add a nice texture.

How can I make this dish spicier?

Add diced jalapeños or use pepper jack cheese in the filling for extra heat.

Is it possible to freeze chicken enchiladas?

Absolutely! Freeze them before baking, then thaw and bake when ready to enjoy.