Julie Recipes
Ingredients:
10 flour tortillas
16 ounces sour cream
10.5 ounces cold cream of chicken soup
4 ounces canned diced green chiles
5 cups cooked chicken, shredded
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
Directions:
Step 1: Preheat the Oven and Prepare the Sauce
Start by preheating your oven to 350 degrees Fahrenheit. While the oven warms up, soften the tortillas by placing them in the oven for a few minutes. This will make them easier to roll without tearing. In a mixing bowl, combine the sour cream, cream of chicken soup, and diced green chiles. Stir until the mixture is well combined and smooth.
Step 2: Assemble the Enchiladas
Take each tortilla and fill it with about ½ cup of shredded chicken. Add 2 tablespoons of the prepared sauce and a generous sprinkle of Monterey Jack cheese. Roll up the tortilla tightly and place it seam-side down in a baking dish. Repeat this process until all of the tortillas are filled and arranged in the dish.
Step 3: Top and Bake
Once all the tortillas are in the baking dish, pour the remaining sauce over the top. Sprinkle the remaining Monterey Jack cheese and all of the shredded cheddar cheese evenly over the sauced tortillas. Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.
Serve and Enjoy!
Captions
After baking, remove the foil and allow the enchiladas to cool for a few minutes before serving. This will help the cheese set and make the enchiladas easier to serve. Enjoy these creamy, cheesy enchiladas with a side of your favorite toppings like fresh cilantro, sour cream, or salsa.
Serving and Storage Tips:
Serving Tips
Garnish for Flavor: Enhance the flavor and presentation of your enchiladas with fresh garnishes. Consider topping them with chopped cilantro, sliced green onions, or a dollop of sour cream. A sprinkle of fresh lime juice can also add a zesty kick.
Add Some Heat: If you like a bit of spice, serve the enchiladas with a side of salsa, hot sauce, or pickled jalapeños. These additions can elevate the dish and provide a burst of flavor.
Pair with Sides: Serve the enchiladas with complementary side dishes such as Mexican rice, black beans, or a fresh garden salad. These sides balance the richness of the creamy sauce and make for a complete meal.
Let It Rest: Allow the enchiladas to cool for a few minutes before serving. This helps the cheese set and makes it easier to cut and serve neat portions.
Serve with Corn or Flour Tortillas: If you prefer a different tortilla type, you can use corn tortillas for a more traditional Mexican flavor. Just be sure to soften them before rolling to prevent tearing.
Storage Tips
Refrigerate Leftovers: Store any leftover enchiladas in an airtight container in the refrigerator. They will keep well for up to 3-4 days. Reheat gently in the oven or microwave until heated through.
Freeze for Later: To freeze, wrap the cooled enchiladas tightly in plastic wrap or aluminum foil, and then place them in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Reheat Properly: When reheating, preheat your oven to 350°F (175°C). Cover the enchiladas with foil to prevent drying out and bake for 20-25 minutes, or until heated through. If reheating individual portions in the microwave, cover them with a microwave-safe lid or wrap to keep the moisture in.
Avoid Freezing Toppings: If you plan to freeze leftovers, avoid freezing any fresh garnishes or toppings. Add them just before serving after reheating.
By following these serving and storage tips, you’ll ensure that your Chicken Enchiladas with Sour Cream White Sauce remain delicious and satisfying, whether enjoyed fresh out of the oven or as leftovers.
Variations:
1. Spicy Green Chili Enchiladas: Add a kick to your enchiladas by using hot green chiles or adding a few dashes of hot sauce to the sour cream sauce. You can also mix in some sliced jalapeños for extra heat.
2. Cheesy Mexican Enchiladas: Incorporate a blend of cheeses into the filling and on top of the enchiladas. Try using a combination of Monterey Jack, cheddar, and pepper jack for a cheesy, flavorful twist.
3. Creamy Avocado Enchiladas: Blend ripe avocado into the sour cream sauce for a creamy, green enchilada variation. This adds a rich, buttery flavor and pairs well with the chicken.
4. Vegetarian Enchiladas: Substitute the shredded chicken with a mix of sautéed vegetables such as bell peppers, onions, mushrooms, and zucchini. You can also add black beans for extra protein and fiber.
5. Buffalo Chicken Enchiladas: Give your enchiladas a tangy twist by mixing buffalo sauce into the shredded chicken. Top with a drizzle of ranch dressing and a sprinkle of blue cheese for a bold flavor.
6. Southwestern Enchiladas: Mix corn, black beans, and diced tomatoes into the chicken filling for a southwestern twist. You can also add a bit of cumin and chili powder to the sauce for added flavor.
7. Sour Cream and Salsa Enchiladas: Combine salsa with the sour cream sauce for a tangy and slightly spicy variation. This adds a nice depth of flavor and a bit of heat to the dish.
8. Chicken and Spinach Enchiladas: Incorporate fresh spinach into the chicken filling for a nutritious boost. Sauté the spinach until wilted and mix it with the shredded chicken before assembling the enchiladas.
9. Poblano Pepper Enchiladas: Roast and peel poblano peppers, then slice and add them to the chicken filling. The roasted peppers add a smoky flavor and a touch of spice.
10. Creamy Cilantro Lime Enchiladas: Mix chopped fresh cilantro and a splash of lime juice into the sour cream sauce for a refreshing, zesty flavor. This adds a bright, herby note to the dish.
These variations allow you to customize your chicken enchiladas to suit different tastes and preferences, making it easy to enjoy a new twist on this classic dish every time!
