If you’re like me, balancing family life and a busy schedule, you’ll love a recipe that’s easy to prepare but feels like a comforting, home-cooked meal. Chicken enchiladas have always been a hit at our dinner table, especially on those weeknights when everyone’s hungry, and I want to get something delicious on the table quickly. My family loves the tender chicken wrapped in a soft tortilla, smothered in that creamy white sauce—it’s the perfect combination of flavors!
This recipe for chicken enchiladas brings me back to my early days of cooking for my family. I remember making these for a family gathering once, and everyone was so impressed, thinking I had spent hours in the kitchen. But here’s the secret: it’s surprisingly simple! With just a few basic ingredients, you can create something that tastes like it’s from your favorite Mexican restaurant.
What I love most about this recipe is how customizable it is. You can adjust the spice level depending on your family’s preference, and the toppings—like cilantro and green onions—are just the cherry on top. Plus, the leftovers (if there are any!) are just as good the next day, making it a great recipe to have in your weekly rotation. I hope this recipe becomes a go-to for you and your loved ones, just like it has for mine!
Making Chicken Enchiladas with Sour Cream White Sauce
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Ingredients
- 1 tablespoon of honey
- 1 ½ tablespoons of chili powder
- 3 boneless, skinless chicken breasts (around 2 lbs total)
- 1 teaspoon garlic powder
- 2 ½ cups green chile enchilada sauce, divided
- 2 tablespoons lime juice
- 2 cups shredded Mexican cheese or cheddar, divided
- 8 (8-inch) flour tortillas
- 1 ½ cups sour cream, divided
- Optional toppings: chopped cilantro, sliced green onions, hot sauce
Directions
Start by boiling the chicken breasts in a pot of water until they are fully cooked, which takes about 15-18 minutes. Once done, let them cool slightly and shred them using two forks.
In a mixing bowl, combine the honey, chili powder, garlic powder, lime juice, ½ cup sour cream, and ½ cup enchilada sauce. Stir well before adding the shredded chicken and 1 cup of cheese, mixing everything together until fully combined.
Preheat your oven to 350°F. Spread 1 cup of enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
Spoon about ½ cup of the chicken mixture into the center of each tortilla. Roll them tightly and place them seam-side down in the prepared baking dish.
In a separate bowl, mix the remaining 1 cup of sour cream with the remaining 1 cup of enchilada sauce. Pour this sauce over the top of the rolled tortillas, making sure they are well covered. Finally, sprinkle the remaining 1 cup of cheese over the top.
Bake the enchiladas uncovered for 25-30 minutes, or until the cheese is melted and bubbly. Garnish with chopped cilantro, green onions, or a splash of hot sauce before serving.
Storing Suggestion
To store leftover enchiladas, let them cool completely before placing them in an airtight container. They can be refrigerated for up to 3 days. When reheating, cover the enchiladas with foil and bake at 350°F until warmed through. You can also freeze the enchiladas for up to 2 months, just be sure to wrap them tightly in plastic wrap and aluminum foil.
Cooking Tips
If you want to add a smoky depth of flavor, consider using smoked paprika instead of chili powder. You can also swap out the chicken for ground beef or turkey if you prefer. For extra creaminess, mix in a bit of cream cheese into the chicken filling. Adjust the spice level by adding more or less chili powder or even a dash of cayenne.
Serving Suggestions
These enchiladas pair beautifully with Mexican rice, refried beans, or a fresh garden salad. If you want to take it up a notch, serve with a side of guacamole and tortilla chips. For drinks, a cold margarita or iced tea would complement the flavors nicely.
Ingredient Substitutions
If you’re out of flour tortillas, corn tortillas work just as well, though they may be smaller. You can also use Greek yogurt in place of sour cream if you want a lighter version. For a vegetarian option, swap the chicken with roasted vegetables like bell peppers, onions, and zucchini.
Seasonal Variations
In the summer, try adding grilled corn and fresh tomatoes to the chicken mixture for a burst of freshness. In the colder months, roasted sweet potatoes or butternut squash make a cozy addition to the filling. You can also use seasonal herbs like cilantro or parsley to brighten up the dish year-round.
Allergen Information
This recipe contains dairy (sour cream and cheese) and gluten (flour tortillas). To make it gluten-free, simply use gluten-free tortillas. For a dairy-free option, substitute the cheese and sour cream with dairy-free alternatives like coconut yogurt or vegan cheese.
FAQ
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas a day in advance and store them in the refrigerator. Wait to add the sauce and cheese until just before baking for the best results.
How do I prevent the tortillas from becoming soggy?
To avoid soggy tortillas, try briefly warming them in a skillet before filling and rolling them. This can help create a barrier that keeps them from absorbing too much sauce.
Can I use a different type of meat?
Absolutely! Ground beef, turkey, or even shredded pork are great alternatives to chicken. You can also use rotisserie chicken to save time.
What’s the best way to reheat leftover enchiladas?
Reheat enchiladas in the oven at 350°F covered with foil to prevent them from drying out. Heat them until they are warmed through, about 15-20 minutes.
Can I freeze these enchiladas?
Yes, these enchiladas freeze well. Be sure to wrap them tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating in the oven.
How can I make this recipe spicier?
If you like it hot, try adding diced jalapeños or a bit of hot sauce to the chicken mixture. You can also use a spicier enchilada sauce for an extra kick.
Chicken Enchiladas with Sour Cream White Sauce
Ingredients
- 1 tablespoon honey
- 1.5 tablespoons chili powder
- 3 pieces boneless chicken breasts around 2 lbs total, skinless
- 1 teaspoon garlic powder
- 2.5 cups green chile enchilada sauce divided
- 2 tablespoons lime juice
- 2 cups shredded Mexican cheese or cheddar divided
- 8 pieces flour tortillas 8-inch
- 1.5 cups sour cream divided
- Optional toppings chopped cilantro, sliced green onions, hot sauce
Instructions
- Begin by boiling the chicken breasts in a pot of water until fully cooked, approximately 15-18 minutes. Remove from water, let cool, and shred using two forks.
- In a mixing bowl, combine the honey, chili powder, garlic powder, lime juice, ½ cup of sour cream, and ½ cup of the enchilada sauce. Mix well, then stir in the shredded chicken and 1 cup of the cheese until everything is well incorporated.
- Preheat the oven to 350°F. Pour 1 cup of the enchilada sauce into the bottom of a 9x13-inch baking dish.
- Take each tortilla and spoon about ½ cup of the chicken mixture into the center. Roll the tortillas tightly and place them seam-side down into the prepared baking dish.
- In a separate bowl, whisk the remaining 1 cup of sour cream with the remaining 1 cup of enchilada sauce. Pour this mixture evenly over the rolled tortillas. Sprinkle the remaining 1 cup of cheese on top.
- Bake the enchiladas uncovered in the oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Add any desired garnishes like chopped cilantro, green onions, or a splash of hot sauce before serving.
