Made with shredded chicken, sour cream, cream of chicken soup, and plenty of cheese, this dish is a staple of traditional Mexican cuisine. I can’t even begin to describe how visually beautiful and delicious this is. Have fun with your loved ones.
You’re about to enjoy the smoothest, most ethereal meal of your life. It’s one of my top picks for enchilada sauce. These bad guys are quick to put together, look and smell amazing, and taste like heaven, so I can relax about the kids being up late.
The cheese in this recipe, like the cheese in all enchilada recipes, is piled high atop warm, flavorful tortillas. Nine times out of ten, people flock to the dinner table because of the cheesy delight that will be served. Oh! The enchilada sauce is rich and flavorful, and the chicken is juicy and tender. This meal is superb in every way.
Enchiladas are a crowd pleaser, that much is certain. Nevertheless, if you haven’t tried this, you haven’t eaten the best enchilada. I guarantee that after eating just one bite, you will be completely hooked.
Shredded chicken, tortillas, and a tangy white sauce are the foundation of a classic Mexican dish called chicken enchiladas. Corn tortillas are stuffed with shredded cheese and chicken that has been seasoned with cumin, chili powder, and garlic powder. Sour cream, heavy cream, and a few other ingredients are combined to make a creamy and acidic sauce that is then used to top the enchiladas. To serve, diced tomatoes, sliced avocado, and fresh cilantro are common additions to the dish before it is baked in the oven to melt the cheese and heat the enchiladas.
Ingredients
Ten corn tortillas
Eighteen fluid ounces of lactic acid-rich sour cream
Canned cream of chicken soup, 10.5 ounces
Green chilies, diced, 4 ounces
Fifteen ounces of shredded cooked chicken
About 2 cups of shredded To grate Monterey Jack cheese
Shredded cheddar cheese equaling one cup
First, get the oven up to temperature (start with 350 F). After warming tortillas in the oven, combine the soup, sour cream, and chilies, and spread the mixture over the tortillas.
In the second step, stuff each tortilla with half a cup of chicken, two tablespoons of sauce, and some Monterey jack cheese. Once all the tortillas have been rolled up, place them in a single layer on a baking dish.
Next, pour any leftover sauce over the tortillas and sprinkle on any remaining jack cheese or cheddar. Leave in the oven for around 30 minutes with the foil covering it. Have fun eating!
Tips
In order to save time, you can use previously cooked chicken, such as that from a rotisserie or a grill. For a time-saving meal-prep option, you may cook the chicken in a slow cooker or Instant Pot.
The chicken filling might benefit from the addition of some diced bell peppers, onions, or corn to boost its flavor and nutritional value.
For a more nuanced flavor, combine several types of shredded cheese, such as cheddar, jack, and queso fresco.
Add some heat to the sauce by stirring in some hot sauce or sliced jalapeo pepper.
Use low-fat sour cream and cut down on the amount of cheese for a healthier spin on the dish.
You can make this dish vegetarian by substituting black beans for the chicken.
If you’d like your tortillas to have a smoother consistency, swap out the corn for flour.
Complete the meal by serving with Spanish rice and refried beans.
You may make this dish exactly how you like it by experimenting with different seasoning and topping combinations.
Chicken enchilada sour cream white sauce: what’s the recipe?
One cup of sour cream, half a cup of heavy cream, one teaspoon each of ground cumin, chili powder, and garlic powder, and a pinch of salt should be whisked together to produce the sour cream white sauce. Put together, blend thoroughly, and set away until needed.
Can I use rotisserie chicken from the grocery store to make chicken enchiladas?
If you want to save time, rotisserie chicken from the store is a great option. In order to prepare the filling for the enchiladas, simply shred the chicken and combine it with the spices and cheese.
If I roll the tortillas too tightly, they will shatter while making the enchiladas; what can I do?
You can make the tortillas more manageable for rolling by warming them in the microwave or on a griddle. Instead, you can soften the tortillas by dipping them briefly in heated oil.
May I pre-prepare chicken enchiladas?
The enchiladas can be prepared and stored in the refrigerator until they are ready to be baked. Because the enchiladas will be chilled, you may need to bake them for a little longer.
How long would chicken enchiladas last in the freezer?
Chicken enchiladas can be frozen for a couple of months. Place in a freezer-safe container after being tightly wrapped in foil or plastic. You may reheat them in the oven at 350 degrees Fahrenheit for 20 to 30 minutes.
