Step-by-Step Instructions :Chicken Enchiladas with Sour Cream White Sauce
- Prepare the Chicken
Begin by shredding your cooked chicken. If using a rotisserie chicken, simply remove the skin and bones and shred the meat into bite-sized pieces. This not only saves time but also ensures your chicken is juicy and flavorful.
- Make the Creamy Sauce
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and stir continuously for about 1 minute to create a roux. This will thicken your sauce and give it a rich, creamy texture.
Gradually add the chicken broth to the roux, stirring constantly to prevent lumps from forming. Continue to cook and stir until the mixture begins to thicken, about 5 minutes.
Once thickened, remove the pan from the heat and stir in the sour cream and diced green chilies. Mix well until the sour cream is fully incorporated and your sauce is smooth and creamy.
- Assemble the Enchiladas
Preheat your oven to 350°F (175°C).
Spread a thin layer of the creamy sauce on the bottom of a large baking dish. This will prevent the tortillas from sticking and add extra flavor to the bottom layer of your enchiladas.
Take a tortilla and place a generous amount of shredded chicken down the center. Top with a small handful of shredded Monterey Jack cheese. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas.
- Top with Sauce and Cheese
Pour the remaining creamy sauce over the assembled enchiladas, making sure each one is well-coated. Sprinkle the remaining Monterey Jack cheese evenly over the top.
- Bake to Perfection
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This allows the enchiladas to heat through and the cheese to melt.
After 20 minutes, remove the foil and bake for 10 minutes or until the cheese on top is bubbly and slightly golden.
- Serve and Enjoy
Once baked, remove the enchiladas from the oven and let them cool slightly before serving. This will help the sauce to set and make them easier to serve.
For extra flavor and color, garnish with fresh cilantro, sliced green onions, or a dollop of sour cream.
Tips for Perfect Chicken Enchiladas with Sour Cream White Sauce
Choosing the Right Tortillas
While flour tortillas are recommended for this recipe due to their soft texture and compatibility with chicken, corn tortillas can also be used. If using corn tortillas, warm them slightly before rolling to prevent cracking.
Enhancing the Flavor
For added depth of flavor, consider adding a teaspoon of cumin or a dash of smoked paprika to the sauce. This will give your enchiladas a smoky, savory note that complements the chicken and cheese perfectly.
Using Fresh Ingredients
Freshly shredded cheese melts better and tastes superior to pre-shredded cheese. Shredding your cheese can make a noticeable difference in the final dish.
Making Ahead
These enchiladas can be assembled a day in advance and stored in the refrigerator until ready to bake. This makes them an excellent option for meal prep or entertaining guests.
Freezing Instructions
To freeze, assemble the enchiladas, but do not bake them. Wrap the baking dish tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed, adding an additional 10-15 minutes to the covered baking time.
Serving Suggestions
Chicken Enchiladas with Sour Cream White Sauce pair well with a variety of sides. Consider serving them with:
- Mexican Rice is a classic side that adds a nice texture and contrast flavor.
- Refried Beans: Creamy and savory, they complement the richness of the enchiladas.
- Guacamole and Chips: Fresh and tangy, a great meal starter.
- Pico de Gallo: Adds a fresh, zesty kick to balance the creaminess.
Conclusion
Creating the perfect Chicken Enchiladas with Sour Cream White Sauce is all about balancing flavors and textures. With this detailed guide, you can confidently prepare a dish that will become a favorite at your table. Whether for a family dinner or a special occasion, these enchiladas will impress and delight.
𝘾𝙧𝙚𝙖𝙢 𝘾𝙝𝙚𝙚𝙨𝙚 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙀𝙣𝙘𝙝𝙞𝙡𝙖𝙙𝙖𝙨
Ingredients
- 10 small soft flour tortillas (you can use corn but I like flour with chicken)
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
- 3 cups Monterey Jack cheese – shredded
- 3 tablespoons butter
- 4oz can diced green chillies (I like medium – they are not spicy at all)
Instructions
- Preheat oven to 350 degrees
- Combine shredded chicken and 1 cup of cheese
- Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
- Melt butter in a pan over medium heat
- Stir flour into butter and whisk for 1 minute over heat.
- Add broth and whisk together. Cook over heat until it’s thick and bubbles up
- Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
- Pour mixture over enchiladas and add remaining cheese to top.
- Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
- Enjoy