Disgustingly Delicious Chicken Enchiladas Recipe

Okay, let’s be real, sometimes you just need comfort food, right? And for me, that often means something cheesy and delicious with a little kick. Years ago, I visited a tiny Mexican restaurant and had the *best* enchiladas. I’ve been hooked ever since! I wanted to recreate that amazing dish at home, but with a twist, and that’s how my obsession with Chicken Enchiladas with Sour Cream White Sauce began.

Honestly, forget those boring red sauce enchiladas… these are where it’s at! The creamy, tangy, slightly decadent sour cream white sauce takes these chicken enchiladas to a whole new level. It’s a total crowd-pleaser, and my family begs me to make them *all* the time. Trust me, these enchiladas are about to become a new family favorite in your house, too!

Why You’ll Love These Chicken Enchiladas with Sour Cream White Sauce

Seriously, what’s not to love? These Chicken Enchiladas with Sour Cream White Sauce are:

• So easy to make: Weeknight dinner? Sorted! You can whip these up in under an hour.
• Seriously flavorful: That creamy sour cream sauce? Total game-changer. It’s tangy, rich, and just plain delicious.
• Comfort food heaven: Cheesy, warm, and satisfying. It’s like a warm hug in food form.
• A crowd-pleaser: Even picky eaters will gobble these up. They’re always a hit at potlucks and family gatherings.

Trust me, once you try ’em, you’ll be hooked!

Ingredients for Chicken Enchiladas with Sour Cream White Sauce

Alright, let’s gather everything we need to make these amazing Chicken Enchiladas with Sour Cream White Sauce. Nothing too crazy here, mostly pantry staples!

For the Enchilada Filling:

• 1 tablespoon olive oil
• 1 pound cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup chopped onion
• 1 (4 ounce) can chopped green chiles, drained (don’t skip draining!)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 10 (6 inch) corn tortillas (trust me, corn is the way to go!)
• 2 cups shredded Monterey Jack cheese, divided

For that Dreamy Sour Cream White Sauce:

• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream (full-fat is best for flavor!)
• 1/2 cup milk

Easy peasy, right? Now, let’s get cooking!

How to Make Chicken Enchiladas with Sour Cream White Sauce: Step-by-Step Instructions

Okay, buckle up, buttercup! Let’s walk through making these Chicken Enchiladas with Sour Cream White Sauce. Don’t worry, it’s easier than it looks! I promise!

1. Get that oven ready! First things first, preheat your oven to 350 degrees F (175 degrees C). This is super important, don’t just wing it!
2. Sauté the good stuff: Heat the olive oil in a large skillet over medium heat. Add your cooked, shredded chicken and chopped onion. Cook until the onion is softened, like five minutes or so. You want it translucent, not burnt, alright?
3. Spice it up! Now, stir in the drained green chiles, chili powder, cumin, garlic powder, salt, and pepper. Give it a good mix so everything is evenly coated. This is where the magic happens!
4. Warm those tortillas: Warm the corn tortillas according to the package directions. This makes them easier to roll without cracking. Nobody wants a broken enchilada! I usually just microwave them for like, 30 seconds wrapped in a damp paper towel.
5. Assemble the enchiladas: Spoon the chicken mixture down the center of each tortilla. Then, sprinkle about 1/4 cup of Monterey Jack cheese over the chicken. Roll ’em up nice and tight, and place them seam-side down in a 9×13 inch baking dish.
6. Make that dreamy sauce: In a bowl, whisk together the condensed cream of chicken soup, sour cream, and milk. Make sure it’s all smooth and creamy – no lumps allowed!
7. Smother and bake! Pour the sour cream sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining Monterey Jack cheese on top. Now, bake in the preheated oven until the cheese is all melted and bubbly, about 20 minutes. You want it golden brown and irresistible!

And that’s it! See? Totally doable! Let ’em cool for a minute or two before serving (careful, they’re hot!), and get ready for some serious deliciousness!

Tips for the Best Chicken Enchiladas with Sour Cream White Sauce

Want enchiladas that are outta this world? Of course you do! Here are my secrets to nailing these Chicken Enchiladas with Sour Cream White Sauce every single time:

• Don’t skimp on the cheese! Seriously, use good quality Monterey Jack. It melts beautifully and adds the best flavor.
• Toast those tortillas! Lightly toasting corn tortillas makes them more pliable and keeps them from tearing. A hot skillet works great!
• Go easy on the sauce! Don’t completely drown the enchiladas. You want ’em coated, not swimming. Too much sauce can make them soggy.
• Don’t overbake them! Soggy enchiladas? No thanks! Keep an eye on them and pull them out when the cheese is melted and bubbly.

Follow these tips, and you’ll be an enchilada pro in no time!

Variations for Your Chicken Enchiladas with Sour Cream White Sauce

Okay, so you’ve made the basic Chicken Enchiladas with Sour Cream White Sauce… now let’s get creative! This recipe is super versatile, so don’t be afraid to experiment! Here are some delish variations to try:

• Spice it up! Add a pinch of cayenne pepper to the sour cream sauce. Or, use a can of diced tomatoes and green chiles (like Rotel) in the filling for a zesty kick!
• Veggie power! Toss in some sautéed bell peppers, zucchini, or spinach with the chicken and onions. Extra veggies? Always a good idea.
• Protein swap! Use shredded pork or ground beef instead of chicken. Just cook it up with the same spices!
• Cream cheese deluxe! Substitute cream cheese for the sour cream in the sauce for a richer, tangier flavor.

Have fun and make ’em your own!

Make-Ahead and Storage Tips for Chicken Enchiladas with Sour Cream White Sauce

Wanna get ahead of the dinner game? You totally can with these Chicken Enchiladas with Sour Cream White Sauce! Here’s how:

• Make-Ahead: Assemble the enchiladas completely, but don’t bake them! Cover the baking dish tightly with plastic wrap and store it in the fridge for up to 24 hours. When you’re ready to bake, just pop them in the oven as directed. Easy peasy!
• Storage: Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat individual enchiladas in the microwave, or the whole dish in the oven at 350°F (175°C) until heated through. Just be careful, the tortillas can get a *little* soft. But hey, they still taste amazing!

What to Serve with Chicken Enchiladas with Sour Cream White Sauce

Okay, you’ve got these amazing Chicken Enchiladas with Sour Cream White Sauce ready to go… but what do you serve with them? Don’t worry, I’ve got you covered! You want some side dishes that’ll complement those creamy, cheesy enchiladas, right?

Here are a few of my go-to faves:

• Mexican rice and refried beans (classic for a reason!)
• A fresh, zesty salad with lime vinaigrette (balances the richness perfectly)
• Corn on the cob (grilled is even better!)
• And hey, if you’re feeling adventurous, why not whip up my Cheesy Quinoa Black Bean Taco Skillet? It’s packed with flavor and super satisfying!

Basically, anything that’s fresh, flavorful, and maybe has a little bit of spice will work wonders with these enchiladas! Enjoy!

Frequently Asked Questions About Chicken Enchiladas with Sour Cream White Sauce

Got questions about making these Chicken Enchiladas with Sour Cream White Sauce? Don’t sweat it, I’ve got answers! Here are some common questions I get asked all the time:

Can I use flour tortillas instead of corn?

Okay, so technically, yes, you *can* use flour tortillas. But honestly? Corn tortillas are the traditional choice for enchiladas, and they really hold up better with the sauce. Flour tortillas can get kinda gummy, you know? If you absolutely *have* to use flour, warm them up *really* well before rolling!

Can I freeze these enchiladas?

Yep! You can totally freeze these Chicken Enchiladas with Sour Cream White Sauce. Just assemble them (unbaked), cover them *really* well with plastic wrap and then foil, and freeze them for up to 3 months. When you’re ready to bake, you can bake them straight from frozen – just add about 15-20 minutes to the baking time. Watch out, cause the sauce might get watery after thawing though!

What can I substitute for sour cream in the sauce?

If you don’t have sour cream on hand (or you’re not a fan), you can use plain Greek yogurt or even cream cheese! Greek yogurt will give you a similar tang, while cream cheese will make the sauce extra rich and creamy. Just be sure to soften the cream cheese before you whisk it in, otherwise you’ll end up with lumps!

Nutritional Information for Chicken Enchiladas with Sour Cream White Sauce

Heads up! The nutritional info below is just an estimate. It can vary depending on the exact ingredients and brands you use, so take it with a grain of (sea) salt!

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