Forget everything you thought you knew about enchilada sauce. This recipe for Sour Cream White Sauce Chicken Enchiladas offers a creamy, comforting twist on a classic, delivering a rich and satisfying flavor profile that's both unexpected and utterly delicious. Instead of a traditional red or chili-based sauce, we're embracing a luxuriously smooth white sauce made with sour cream, creating a surprisingly light yet decadent dish. The tender chicken, perfectly seasoned and enveloped in this creamy sauce, is nestled within warm corn tortillas, topped with melted cheese, and baked to golden perfection.
This unique approach results in enchiladas that are surprisingly easy to make, yet incredibly impressive. The creamy white sauce is incredibly versatile, making it simple to adapt the recipe to your preferred spice level and ingredients. Ready to experience a new favorite? Let's dive into the step-by-step instructions and create these unforgettable Sour Cream White Sauce Chicken Enchiladas together.
Tools Needed
- Pot
- Whisk
- 9x13 inch baking dish
- Measuring cups and spoons
- iPhone (for filming)
Ingredients
- Rotisserie Chicken: 3 cups (for a family of 6)
- Shredded Cheese: 2.5 cups
- Flour: 6-8 tablespoons
- Sour Cream: 2 cups
- Green Chilies (Trader Joe's): 1 can (adjust to taste)
- Chicken Broth: 2.5 cups
- Butter: 6 tablespoons
- Salt
- Pepper
- Flour Tortillas
Step-by-Step Instructions
Step 1. Prepare the Filling and Sauce
- Shred rotisserie chicken (approx. 3 cups for a family of 6).
- Combine shredded chicken and cheese (approx. 2.5 cups) in a bowl. Mix well.
- Melt butter (6 tbsp) in a pot over low heat. Whisk in flour (6 tbsp) until smooth. Gradually whisk in chicken broth (2.5 cups). Season with salt and pepper.
- Once the roux simmers, remove from heat and stir in sour cream (2 cups) and green chilies.
Step 2. Assemble the Enchiladas
- Lightly grease a 9x13 inch baking dish.
- Fill tortillas with the chicken mixture and roll them up tightly. Place the filled enchiladas in the prepared baking dish.
Step 3. Bake the Enchiladas
- Pour the white sauce over the enchiladas. Sprinkle extra cheese on top.
- Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and cheese is melted and bubbly. If broiling, watch carefully.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Adjust the amount of green chilies according to your preference and family's spice tolerance.
- Overfilling the enchiladas results in a more satisfying bite for kids.
- Double the sauce recipe for extra to serve with pasta.
Nutrition
- N/A
FAQs
1. Can I use different types of cheese?
Absolutely! Monterey Jack, cheddar, or a Mexican blend all work well. Experiment to find your favorite!
2. How can I make this recipe spicier?
Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the white sauce for a kick.
3. Can I make this ahead of time?
Yes! Assemble the enchiladas and store them covered in the refrigerator for up to 24 hours before baking. You may need to add a few minutes to the baking time.
These Sour Cream White Sauce Chicken Enchiladas offer a delightful departure from traditional recipes, showcasing a creamy, comforting flavor that's sure to become a new family favorite. The ease of preparation coupled with the impressive results makes this recipe perfect for weeknight dinners or special occasions. So gather your ingredients and get ready to enjoy these unbelievably delicious enchiladas!