Chicken Enchiladas with Sour Cream White Sauce

These Chicken Enchiladas with Sour Cream White Sauce are a creamy and delicious twist on traditional enchiladas. With tender chicken, melty cheese, and a rich sour cream sauce, this dish is sure to be a family favorite!

Ingredients:

10 flour tortillas
16 ounces sour cream
10.5 ounces cold cream of chicken soup
4 ounces canned diced green chiles
5 cups cooked chicken, shredded
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese

Directions:

Preheat Oven: Preheat your oven to 350°F (175°C). If needed, soften the tortillas in the microwave or by lightly warming them in a skillet to make them easier to roll.
Prepare Sauce: In a large mixing bowl, combine the cold cream of chicken soup, sour cream, and diced green chiles. Mix until smooth and well combined.
Fill Tortillas: Spread about 1/4 cup of the sauce mixture onto each tortilla. Add a portion of shredded chicken and a sprinkle of Monterey Jack cheese. Roll up each tortilla tightly and place seam-side down in a greased baking dish.
Top with Sauce and Cheese: Pour the remaining sauce over the rolled tortillas in the baking dish. Sprinkle the shredded Monterey Jack cheese and cheddar cheese evenly over the top.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
Serve: Remove from the oven and allow the enchiladas to cool slightly before serving. Enjoy the creamy, cheesy goodness!

Serving:

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8

Variations:

Spicy Kick: Add a few dashes of hot sauce or a pinch of cayenne pepper to the sauce for a spicier version.
Vegetarian Option: Substitute the chicken with a mixture of sautéed vegetables like bell peppers, onions, and mushrooms.
Topping Ideas: Top the enchiladas with fresh chopped cilantro, sliced avocado, or a squeeze of lime juice before serving.

Storage:

Refrigeration: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Freezing: These enchiladas can be frozen before baking. Assemble the enchiladas as directed, then cover tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.

FAQs:

Q: Can I use corn tortillas instead of flour tortillas?
A: Yes, corn tortillas can be used, but they may need to be softened in the microwave or lightly fried in oil to prevent cracking.

Q: Can I make this dish ahead of time?
A: Yes, you can assemble the enchiladas up to a day ahead. Cover and refrigerate, then bake just before serving.

Q: What can I serve with these enchiladas?
A: These enchiladas pair well with Mexican rice, refried beans, or a fresh salad.

Q: Can I use a different type of cheese?
A: Absolutely! You can use any melty cheese, such as Colby Jack, pepper jack, or a Mexican cheese blend.

These Chicken Enchiladas with Sour Cream White Sauce are creamy, cheesy, and full of flavor. They’re perfect for a comforting weeknight dinner or a special occasion meal. Enjoy!