How do I make a creamy sour cream sauce for chicken enchiladas?

To make a creamy sour cream sauce for chicken enchiladas, start by combining 1 cup of sour cream with 1 cup of chicken broth in a saucepan. Whisk in 2 tablespoons of all-purpose flour to thicken and cook over medium heat until it starts to bubble. Add 1 cup of shredded cheese (like cheddar or Monterey Jack) and stir until melted. Season with salt, pepper, and a pinch of garlic powder or cumin for extra flavor. This sauce creates a rich, tangy topping that complements the chicken enchiladas perfectly.

Can I prepare chicken enchiladas with sour cream sauce ahead of time?

Yes, you can prepare chicken enchiladas with sour cream sauce ahead of time. Assemble the enchiladas in a baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready to serve, remove from the fridge, pour the sour cream sauce over the top, and bake at 350°F (175°C) for 25-30 minutes, or until heated through and bubbly. This makes it convenient for meal prep or entertaining without compromising flavor.

What are some good toppings to add on chicken enchiladas with sour cream sauce?

Popular toppings for chicken enchiladas with sour cream sauce include chopped fresh cilantro, diced avocado or guacamole, sliced jalapeños, chopped green onions, and a squeeze of lime juice. You can also add shredded lettuce, diced tomatoes, or a sprinkle of crumbled queso fresco for added texture and freshness. These toppings enhance flavor and presentation, giving the dish a vibrant finish.

How can I make chicken enchiladas with sour cream sauce healthier?

To make chicken enchiladas with sour cream sauce healthier, use skinless, boneless chicken breasts or thighs cooked without added fat. Opt for low-fat or Greek yogurt instead of full-fat sour cream to reduce calories while keeping creaminess. Use whole wheat or corn tortillas for added fiber, and limit cheese to a moderate amount. Add plenty of fresh vegetables like bell peppers and spinach inside the enchiladas to boost nutrition and balance the dish.

Is sour cream sauce better than red or green sauce for chicken enchiladas?

Whether sour cream sauce is better than red or green sauce depends on personal taste and the flavor profile you prefer. Sour cream sauce offers a creamy, tangy twist that balances spicy or smoky fillings, making the dish rich and comforting. Red sauce tends to be tomato-based and spicier, while green sauce is usually tangy and made with tomatillos. Trying all three options helps determine which sauce suits your preference for chicken enchiladas.

Chicken Enchiladas Sour Cream Sauce Recipe For Easy Cooking

Name: Chicken Enchiladas Sour Cream Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
Ingredients: – 2 tablespoons olive oil; – 1 pound boneless skinless chicken breasts; – 1 tablespoon ground cumin; – Salt and pepper to taste; – 8 flour tortillas; – 2 cups shredded Colby Jack cheese (divided); – 4 tablespoons butter; – 4 tablespoons flour; – 2 cups chicken broth; – 1 cup sour cream; – Diced green chile or jalapenos (amount as desired for spice)

Description

🌯 This Sour Cream Chicken Enchiladas recipe features a creamy, rich sauce that pairs perfectly with tender chicken and melty cheese.
🧀 Easy to prepare and bake, it’s a comforting meal option that’s flavorful and perfect for feeding a crowd.

Ingredients

– 2 tablespoons olive oil

– 1 pound boneless skinless chicken breasts

– 1 tablespoon ground cumin

– Salt and pepper to taste

– 8 flour tortillas

– 2 cups shredded Colby Jack cheese (divided)

– 4 tablespoons butter

– 4 tablespoons flour

– 2 cups chicken broth

– 1 cup sour cream

– Diced green chile or jalapenos (amount as desired for spice)

Instructions

1-Preheat your oven: Start by preheating your oven to 400 degrees Fahrenheit to set the stage for a delicious meal. This process not only builds flavor but also ensures your dish comes out just right every time.

2-Cook the chicken: First, warm the 2 tablespoons of olive oil in a sauté pan over medium heat. Cut the 1 pound of boneless skinless chicken breasts into small pieces and season them with 1 tablespoon of ground cumin, salt, and pepper to taste. Cook the chicken until it’s fully done, giving it that perfect tender texture.

3-Prepare the tortillas and assemble: Next, microwave the 8 flour tortillas for 30 to 60 seconds to make them pliable. Place about 1/8 cup of the cooked chicken in the center of each tortilla, top with 2 tablespoons of shredded Colby Jack cheese, then roll them up and place them seam-side down in a greased casserole dish.

4-Creating the sauce: To make the sauce, melt 4 tablespoons of butter in a small saucepan over medium heat and add 4 tablespoons of flour, whisking to form a roux. Slowly pour in 2 cups of chicken broth, whisking constantly to keep it smooth and clump-free, then remove from heat.

5-Finish sauce and bake: Stir in 1 cup of sour cream and the diced green chile or jalapenos, adding salt and pepper to taste for that extra kick. Pour this creamy mixture over the rolled tortillas in the dish and sprinkle the remaining shredded Colby Jack cheese on top. Bake for 20 minutes until it’s bubbly and golden.

Notes

🧂 Making the sauce from scratch enhances flavor and texture.
🌶️ Adjust the spiciness by dividing the sauce and adding chilies as preferred.
🧈 Use freshly shredded cheese for better melting and taste.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 450 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 75 mg

Keywords: Sour Cream Enchiladas, Chicken Enchiladas, Creamy Sauce, Easy Dinner