Why You’ll Love This Recipe
- Rich and Creamy: The sour cream white sauce makes the enchiladas incredibly creamy and flavorful.
- Quick and Easy: It’s easy to assemble and bake, with minimal preparation needed.
- Versatile: Customize with different toppings or fillings to suit your taste.
Ingredients
- 10 flour tortillas
- 16 ounces sour cream
- 10.5 ounces cream of chicken soup
- 4 ounces canned diced green chiles
- 5 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C).
- Mix the sour cream, cream of chicken soup, and green chiles until smooth.
- Fill each tortilla with ½ cup of shredded chicken, 2 tablespoons of sauce, and some Monterey Jack cheese. Roll and place in a baking dish.
- Pour remaining sauce over the enchiladas, then top with the remaining cheeses.
- Cover with foil and bake for 30 minutes. Serve after cooling for a few minutes.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Green Chili Enchiladas: Add hot green chiles or jalapeños.
- Vegetarian Enchiladas: Use sautéed vegetables like bell peppers and zucchini instead of chicken.
- Buffalo Chicken Enchiladas: Add buffalo sauce to the shredded chicken for a spicy twist.
Storage/Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw and reheat at 350°F for 20-25 minutes.
FAQs
1. Can I use a different cheese?
Yes, you can substitute Monterey Jack with cheddar or pepper jack.
2. Can I prepare these enchiladas ahead of time?
Yes, assemble the enchiladas, refrigerate, and bake when ready.
3. Can I use corn tortillas?
Yes, just warm them up before using to prevent them from tearing.
4. How can I make it spicier?
Add jalapeños or cayenne pepper to the filling or sauce.
5. Can I substitute sour cream with Greek yogurt?
Yes, Greek yogurt works as a healthier substitute.
Conclusion
These Chicken Enchiladas with Sour Cream White Sauce are the perfect creamy, cheesy dish that’s simple to prepare and bursting with flavor. Whether for a weeknight meal or a special occasion, this recipe is sure to become a family favorite.
Chicken Enchiladas with Sour Cream White Sauce
These Chicken Enchiladas with Sour Cream White Sauce offer a rich and creamy twist on traditional enchiladas. Filled with tender shredded chicken, soft tortillas, and a tangy sour cream sauce, this easy-to-make dish is perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Enchiladas:
- 10 flour tortillas
- 16 oz sour cream
- 10.5 oz cream of chicken soup
- 4 oz canned diced green chiles
- 5 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat the Oven:
- Preheat oven to 350°F (175°C).
- Prepare the Sauce:
- In a bowl, mix together sour cream, cream of chicken soup, and green chiles until smooth.
- Assemble the Enchiladas:
- Fill each tortilla with ½ cup shredded chicken, 2 tbsp of sauce, and some Monterey Jack cheese. Roll up the tortillas and place in a greased baking dish.
- Top the Enchiladas:
- Pour the remaining sauce over the enchiladas and top with the remaining cheeses.
- Bake:
- Cover with foil and bake for 30 minutes. Let cool for a few minutes before serving.
Notes
- Spicy Green Chili Enchiladas: Add hot green chiles or jalapeños to the sauce for extra heat.
- Vegetarian Enchiladas: Use sautéed vegetables like bell peppers and zucchini instead of chicken.
- Buffalo Chicken Enchiladas: Add buffalo sauce to the shredded chicken for a spicy twist.
- Cheese Variations: Swap Monterey Jack for cheddar or pepper jack for a different flavor.
