Let me tell you about the time I set out to master Chicken Enchiladas with Sour Cream White Sauce. I had a craving, the kind that gnaws at you until you’ve satisfied it. My first attempt? Let’s just say, the tortillas were soggy, the filling was bland, and my white sauce broke, leaving me with a curdled mess. I was so embarrassed serving it to my best friend, who had bravely volunteered as my taste tester. But, as with all good food stories, there’s a silver lining. With a few tweaks and some advice from my mom (who makes the best enchiladas you’ve ever tasted), I perfected the recipe. Now, it’s a beloved dish that even my picky kids ask for seconds of. The creamy sauce, the tender chicken, the perfect amount of cheese – it’s honestly a hug on a plate.
Now that I’ve got this dish down to a fine art, I’m excited to share it with you. It’s become a go-to for potlucks and cozy family dinners alike. Let’s get into the heartwarming, cheesy goodness together, shall we?
Table of Contents
Ingredients
First things first, let’s gather what we need. And remember, if you’re missing something, don’t panic. I’ve had to make substitutions more times than I can count, and it usually turns out just fine (usually).
- 2 cups cooked chicken, shredded (leftovers are perfect for this)
- 10 soft flour tortillas (corn is great, too, if that’s your thing)
- 3 cups Monterey Jack cheese, shredded (I’m not judging if you add extra)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (homemade if you’ve got it, but store-bought works in a pinch)
- 1 cup sour cream (full-fat makes a difference, trust me on this)
- 1 (4 oz) can diced green chiles, undrained
- Salt and pepper to taste
Instructions
Alright, here we go. And remember – if I can do this after my enchilada fiasco, so can you.
- Preheat your oven to 350°F. Not 375°F. Not 325°F. 350°F is the sweet spot.
- Grease a 9×13 inch baking dish. I mean, really grease it. You don’t want anything sticking.
- In a saucepan over medium heat, melt the butter, then add the flour. Whisk for about a minute – it should start to smell nutty.
- Gradually pour in the chicken broth, whisking constantly to prevent lumps. Let it thicken for a few minutes, stirring often.
- Turn off the heat, then stir in the sour cream and green chiles. Be gentle; sour cream can be a bit temperamental with heat.
- Season the sauce with salt and pepper. Taste it! Your tastebuds are your best guide.
- Spread a thin layer of the sauce on the bottom of the greased baking dish.
- Lay out a tortilla, spoon some chicken down the middle, sprinkle with cheese, and roll it up. Place it seam side down in the dish. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas and top with the rest of the cheese. Now’s the time for that extra sprinkle if you’re feeling it.
- Bake for 20-25 minutes until golden and bubbly. Give it a minute or two under the broiler if you like it extra crispy on top.
- Let it cool for at least 10 minutes before serving. It’s hard, I know, but trust me, it’s worth it.
Tips & Tricks
Now, about those ingredients… Here’s where I spill all my secrets.
- If you don’t have cooked chicken on hand, a rotisserie chicken from the store is a game changer!
- Low on sour cream? Plain Greek yogurt can step in. It’s a bit tangier, but it works in a pinch.
- Love heat? Add some jalapeños to the sauce, or sprinkle some cayenne pepper on top before baking.
- Not a fan of green chiles? Roasted red peppers can make a great substitute, and they add a lovely sweetness.
FAQ
Q: Can I make Chicken Enchiladas with Sour Cream White Sauce ahead of time?
A: Absolutely! Assemble everything but don’t bake it. Cover and refrigerate for up to a day ahead. When you’re ready, bake it as directed, adding a few extra minutes if it’s cold from the fridge.
Q: What’s the best way to store leftovers?
A: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or microwave when you’re ready to dive back in.
Q: I’m trying to eat less dairy. Any suggestions for substitutions?
A: You can use a dairy-free cheese alternative that melts well. For the sour cream, there are soy-based versions that should work nicely in the sauce.
Enchiladas hold a special place in my heart, and not just for their creamy, cheesy goodness. They’re a symbol of family, of gathering around the dinner table and sharing stories of our day. They’ve got a bit of a cultural story for me, too. My mom, born and raised in Texas, always said, “If you want to understand someone, eat their food.” And so, with every bite of these enchiladas, I remember her words and the way food connects us all.
In conclusion, whether it’s your first time making Chicken Enchiladas with Sour Cream White Sauce or your hundredth, remember that the beauty of cooking lies not only in the delicious results but also in the mistakes and lessons along the way. So gather your ingredients, preheat the oven, and get ready to create a dish that’s as full of soul as it is flavor. Happy cooking!
Chicken Enchiladas with Sour Cream White Sauce
Homemade Chicken Enchiladas with a creamy sour cream white sauce, tender chicken, and gooey cheese. A comforting and delicious dish perfect for family dinners and potlucks.
Ingredients
- 2 cups cooked chicken, shredded
- 10 soft flour tortillas
- 3 cups Monterey Jack cheese, shredded
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- Salt and pepper to taste
Directions
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Preheat oven to 350°F and grease a 9x13 inch baking dish.
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Melt butter in a saucepan, add flour, whisk until nutty, then gradually pour in chicken broth and whisk until thickened.
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Turn off heat, stir in sour cream and green chiles, season with salt and pepper.
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Spread a thin layer of sauce in the baking dish.
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Place chicken in tortillas, sprinkle with cheese, roll them up, and arrange in the dish.
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Pour the remaining sauce over the enchiladas, top with cheese, and bake for 20-25 minutes until golden and bubbly.
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Let cool for 10 minutes before serving.