There’s a certain allure to a well-prepared dish of chicken enchiladas with sour cream sauce that transcends borders and captivates taste buds worldwide. Whether it’s the creamy texture of the sauce or the delightful blend of flavors within the enchiladas themselves, this dish is a favorite for many households. Recently, I had the chance to recreate this classic recipe for my family, and to say it was a hit would be an understatement. The comforting aroma wafted through the house, drawing everyone to the kitchen even before dinner was served. The blend of spices and the rich, tangy sauce made for a meal that was both satisfying and memorable. My family couldn’t get enough, and even the pickiest eater at the table asked for seconds. This recipe quickly became a staple in our household, a testament to its universal appeal and deliciousness.
Ingredients
The beauty of chicken enchiladas with sour cream sauce lies in its simplicity and the harmony of its ingredients. To get started, you’ll need:
- 2 cups cooked, shredded chicken
- 10 small flour tortillas
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
Instructions
Creating the perfect chicken enchiladas with sour cream sauce involves a series of simple yet crucial steps. Here’s how you can make this delightful dish:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a medium-sized skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the shredded chicken, garlic powder, cumin, salt, and pepper to the skillet. Mix well and cook for 2-3 minutes to allow the flavors to meld.
- Divide the chicken mixture evenly among the tortillas. Sprinkle a generous amount of Monterey Jack cheese over the chicken mixture, then roll up the tortillas and place them seam-side down in the prepared baking dish.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Continue to cook until the sauce thickens.
- Remove the saucepan from heat and stir in the sour cream and green chiles.
- Pour the sour cream sauce evenly over the enchiladas. Top with the remaining Monterey Jack cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Allow the enchiladas to cool slightly before serving.
Nutrition Facts
This recipe serves approximately 5 people, with each serving containing around 420 calories. It’s important to note that the nutritional value can vary depending on the specific brands of ingredients used and any alterations made to the recipe.
Preparation Time
The preparation time for chicken enchiladas with sour cream sauce is relatively quick and straightforward. You can expect to spend about 20 minutes on preparation and an additional 30 minutes for baking, making it a perfect choice for a weeknight dinner or a weekend gathering.
How to Serve
Serving chicken enchiladas with sour cream sauce can be as simple or elaborate as you like. Here are a few suggestions to enhance your dining experience:
- Garnish with Fresh Herbs: Sprinkle chopped cilantro or green onions on top for a burst of freshness.
- Sides of Rice and Beans: Pair with Spanish rice and refried beans for a complete meal.
- Avocado Slices: Add sliced avocados for a creamy, healthy addition.
- Fresh Salsa: Serve with a side of fresh tomato salsa to add a tangy contrast.
- Chilled Beverage: Accompany with a chilled margarita or iced tea to balance the flavors.
Additional Tips
To ensure your chicken enchiladas with sour cream sauce turn out perfectly every time, consider these additional tips:
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken for a quick and easy filling.
- Customize the Cheese: Experiment with different types of cheese, such as cheddar or pepper jack, to suit your taste preferences.
- Make Ahead: Prepare the enchiladas in advance and refrigerate until you’re ready to bake. This is perfect for busy weeknights.
- Sauce Consistency: If you prefer a thicker sauce, reduce the amount of chicken broth or increase the flour slightly.
- Spice Level: Adjust the number of green chiles or add a dash of hot sauce to increase the spice level to your liking.
FAQ Section
Can I use corn tortillas instead of flour tortillas?
Yes, you can substitute corn tortillas for flour tortillas. However, keep in mind that corn tortillas have a different texture and may require a brief warming or frying to prevent them from cracking during rolling.
Is there a way to make this dish vegetarian?
Absolutely! You can replace the chicken with sautéed vegetables such as bell peppers, mushrooms, and zucchini, or use beans as a protein-rich substitute.
How can I store leftovers?
Leftover chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze chicken enchiladas?
Yes, chicken enchiladas freeze well. Assemble the enchiladas without the sauce, wrap tightly in foil, and freeze. When ready to eat, thaw, add sauce, and bake as directed.
What can I use instead of sour cream?
If you’re looking for a sour cream substitute, Greek yogurt is a great option. It offers a similar creamy texture with a slightly tangy flavor and is lower in fat.