Chicken enchiladas with sour cream white sauce
Tender, juicy chicken wrapped in soft tortillas, smothered in a velvety sour cream white sauce that's irresistibly creamy and tangy. This 30-minute wonder combines the best of Mexican flavors with a rich, comforting twist, perfect for busy weeknights or impressing dinner guests.
Ingredients
For the chicken:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
For the sour cream white sauce:
- 1 cup sour cream
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated cheddar cheese (optional)
For the enchiladas:
- 6-8 corn tortillas
- Vegetable oil for brushing
- 1 cup shredded cheddar cheese (optional)
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Make the chicken: In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Soften the onion and garlic: In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Add the cumin and paprika: Stir in the cumin and paprika and cook for 1 minute.
- Add the chicken back in: Add the cooked chicken back into the skillet and stir to combine with the onion and garlic mixture.
- Make the sour cream white sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk together to make a roux, cooking for 1 minute. Slowly pour in the heavy cream, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 2-3 minutes. Stir in the sour cream, paprika, salt, and pepper.
- Assemble the enchiladas: In a large baking dish, spread a layer of the sour cream white sauce on the bottom. Arrange 2-3 tortillas on top of the sauce, overlapping them slightly.
- Add the chicken and cheese: Spoon some of the chicken mixture onto the center of each tortilla, followed by a sprinkle of cheese (if using).
- Roll the enchiladas: Roll the tortillas up tightly and place them seam-side down in the baking dish. Repeat the process until all of the tortillas and chicken are used up.
- Top with more sauce and cheese: Pour the remaining sour cream white sauce over the top of the enchiladas and sprinkle with more cheese (if using).
- Bake: Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is lightly browned and the cheese is melted and bubbly.
Notes
Tips and Variations:
- Use leftover chicken: Use leftover cooked chicken to make the enchiladas, such as roasted chicken or chicken from a previous meal.
- Add some heat: Add some diced jalapeños or serrano peppers to the chicken mixture for an extra kick of heat.
- Use different types of cheese: Use different types of cheese, such as Monterey Jack or Pepper Jack, to give the enchiladas a unique flavor.
- Make it a casserole: Make the enchiladas into a casserole by layering the tortillas, chicken, and sauce in a large baking dish.
- Chicken and Mushroom Enchiladas: Add some sautéed mushrooms to the chicken mixture for a hearty and savory flavor.
- Chicken and Spinach Enchiladas: Add some wilted spinach to the chicken mixture for a healthy and flavorful twist.
- Chicken and Bacon Enchiladas: Add some crispy bacon to the chicken mixture for a smoky and savory flavor.