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There is something downright irresistible about bubbly cheese, creamy sauce, and the comfort of a pan of sour cream chicken enchiladas. This recipe is my answer when dinner needs to be special but absolutely doable on a busy night. It all comes together with juicy chicken, tangy sour cream, soft tortillas, and plenty of melty cheese. If you always crave that Tex-Mex flavor but want simplicity, these enchiladas are the ticket.
I remember the first time I made these enchiladas after a long workday and we devoured the whole pan in minutes. Now it’s my go-to crowd pleaser for everything from potlucks to family movie nights.
Ingredients
- Cooked and shredded chicken: Adds hearty protein and soaks up all the flavors. Use rotisserie or leftover chicken for max convenience
- Diced tomatoes: Give a juicy tang. Choose fire-roasted type if you want extra flavor
- Diced green chiles: Offer mild heat and classic enchilada taste. Always check for freshness by pressing the can to ensure no bulging
- Taco seasoning: Brings a punch of spices. Look for low sodium if needed
- Unsalted butter: Helps control salt in the creamy sauce
- All-purpose flour: Thickens the sauce. For best results measure flour by gently spooning into the cup
- Chicken broth: Creates depth. Please pick a broth with no artificial flavors
- Sour cream: Transforms the sauce into pure silk. Go for full fat for best richness
- Flour tortillas: Make rolling so easy. Pick soft and pliable ones not stiff
- Monterey Jack cheese: Melts into perfect creaminess. Look for pre-shredded to save time but hand shredded gives the best melt
Instructions
- Preheat the Oven:
- Get your oven heating up to a reliable 400°F. This ensures everything cooks evenly and cheese melts perfectly
- Mix Chicken Filling:
- Toss shredded chicken, drained tomatoes, green chiles, taco seasoning, and some of the cheese in a bowl. Stir well until flavors become one delicious mixture
- Prepare Sour Cream Sauce:
- Melt butter over medium-low heat in a saucepan. Sprinkle in the flour, stirring constantly to make a bubbly smooth roux. Gradually pour in chicken broth, whisking all the while. Bring to a gentle boil so the sauce thickens. Remove from heat and blend in sour cream until completely smooth and creamy
- Coat Baking Dish with Sauce:
- Spoon just enough sauce in the bottom of your baking dish to create a thin coating. This helps prevent the enchiladas from sticking to the pan
- Assemble Enchiladas:
- Place a generous scoop of chicken filling on each tortilla. Roll each one tightly and line them up seam side down in the sauced baking dish
- Top with Sauce and Cheese:
- Pour remaining sauce all over the enchiladas, making sure every tortilla is smothered. Sprinkle the rest of the cheese generously over everything
- Bake to Golden Perfection:
- Slide your dish into the hot oven. Bake uncovered for about 20 minutes until the cheese is melted, bubbly, and the edges turn lightly golden
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I am always amazed by how the sour cream sauce transforms the filling into something so indulgently silky yet never heavy. The bubbly cheese on top is always the first thing everyone fights over at my dinner table.
Storage Tips
Let enchiladas cool completely before covering and refrigerating them. They will keep well for up to three days in the fridge. For longer storage freeze individual portions wrapped tightly in foil and reheat straight from the freezer. Add a splash of broth if reheating so the sauce stays creamy.
Ingredient Substitutions
No Monterey Jack Use a blend of mozzarella and mild cheddar for a similar melt. Swap in Greek yogurt for sour cream if you want a bit of tang or less fat. For more heat add chopped jalapeños or use pepper Jack cheese in the filling.
Serving Suggestions
Serve hot enchiladas with fresh cilantro and lime wedges for a bright zing. Mexican rice or simple black beans make perfect partners. For crunch a cabbage slaw or pickled red onions pile on top.
Cultural and Historical Context
Chicken enchiladas are rooted in Mexican cuisine but this sour cream version brings Tex-Mex flavors front and center. The creamy white sauce is a nod to American Southwest comfort food while the warm spice blend creates a familiar restaurant-style experience.
Seasonal Adaptations
Add roasted poblanos or fresh corn in late summer. Toss in cooked winter squash during colder months. Use leftover turkey for a holiday twist. These little swaps keep the classic enchilada feeling new on your table every season.
Success Stories
Last time I made this for a friend recovering from surgery she raved that it was the coziest meal she’d had all week. My kids request it so often I keep tortillas and cheese on-hand just for impromptu batches.
Freezer Meal Conversion
Prepare enchiladas up through assembly but stop before baking. Wrap tightly in foil and freeze for up to two months. Bake straight from the freezer covered with foil then uncover for the last ten minutes to brown the cheese.
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I once tried skipping the sauce layer on the bottom and quickly learned my lesson. Everything stuck but now with sauce underneath every bite is creamy and easy to serve.
Frequently Asked Questions
- → Can I use rotisserie chicken for the filling?
Yes, rotisserie chicken works well and saves time. Just shred and combine with the other filling ingredients.
- → How do I keep enchiladas from getting soggy?
Coat the bottom of your baking dish with a thin layer of sauce and avoid over-saturating the tortillas when assembling.
- → Is it possible to prepare these enchiladas ahead of time?
Absolutely! Assemble the enchiladas, cover, and refrigerate. Bake when ready to serve, adding a few extra minutes to the cooking time.
- → Can I substitute corn tortillas?
Yes, though flour tortillas are more tender for this style. Corn tortillas offer a classic texture and flavor.
- → What sides pair well with chicken enchiladas?
Try Spanish rice, refried beans, a fresh salad, or guacamole to round out your meal.