These Sour Cream Chicken Enchiladas are saucy, creamy, and the perfect way to use up that left-over shredded chicken! My recipe uses no cream soups and is just about as easy to make! Show
I'm sure most everybody has tried some variation of this recipe at least once, but I'm not sure that the ones you tried were as good as these! I grew up eating my Mom's version which I LOVE, but her recipe, like many, uses cream of chicken soup as a base for the sauce. Now I'm not proclaiming to be the picture-child of healthy eating, but sometimes I prefer to not have all my food come out of a can, just sayin'. Soo this is a revved-up version of a classic recipe that probably was found on the back of a Campbell's can at some point in history. Want to make green chile sour cream chicken enchiladas but don't want to go through the work of rolling up tortillas? I've got you. Try this Sour Cream Chicken Enchilada Skillet-- all the flavor without all the work! Or try this Easy Beef Enchilada Skillet or this Chicken Black Bean Enchilada Skillet-- same concept, different flavors. How to Make Sour Cream Chicken Enchiladas with Corn TortillasDon't let the fact that the sauce is made from real ingredients scare you! Real food=Scary? Hmmm. Shouldn't it be the other way around? Anyway, it's simple and you can do it! You're basically making your own cream of chicken soup.
How to Cook Shredded Chicken for the EnchiladasThe recipe calls for 2 cups cooked, shredded chicken breast. I always roast my chicken breasts in the oven when I need cooked chicken for a recipe as opposed to boiling, microwaving (don't eveeeeeeer do this-please?), or pan frying. Why? Because it's easy, almost mess-free ( I loathe cleaning boiled chicken pans) and makes the chicken moist and flavorful. Always season your chicken with salt and pepper before you put it into a recipe, it makes all the difference! Just preheat your oven to 375 degrees Fahrenheit and place boneless, skinless chicken breasts on a rimmed baking sheet. Season with salt and pepper, drizzle with olive oil and bake for 25-30 minutes or until cooked through. Chicken breast is done when an instant-read thermometer reads 165 degrees. Tips for Making the BEST Sour Cream Chicken Enchiladas
Serving: 1 enchilada | Calories: 228 kcal | Carbohydrates: 14 g | Protein: 12 g | Fat: 13 g | Saturated Fat: 7 g | Cholesterol: 50 mg | Sodium: 362 mg | Potassium: 225 mg | Fiber: 1 g | Vitamin A: 370 IU | Vitamin C: 6.4 mg | Calcium: 192 mg | Iron: 0.9 mg Nutrition and Food Safety Disclosure Tag me @heatherlikesfood and use #heatherlikesfood so I can see what you're making and enjoying! Reader InteractionsWhat is the secret to good enchiladas?Treat Your Tortillas Right
The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.
Should you cover enchiladas when you put them in the oven?If you're baking enchiladas for a short amount of time, it's probably best to leave them uncovered. This will help to prevent them from becoming too soggy. However, if you're baking them for a longer period of time, covering them may be necessary to prevent them from drying out.
How do you keep enchiladas from getting soggy when baking?After you fry and drain the tortilla, dip both sides into your enchilada sauce to coat the entire tortilla. Dipping your tortillas in sauce will ensure even distribution — and means you can use less sauce on the bottom of the baking dish, which will prevent them from getting soggy.
What is white enchilada sauce made of?White sauce – White sauce is used in this recipe as a replacement for traditional red enchilada sauce. Made with butter, flour, broth, sour cream, green chilis, and cumin, this sauce will add rich flavors and creaminess to your white chicken enchiladas.
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