Chicken Enchiladas with Sour Cream Sauce

There’s something truly comforting about a dish that’s both easy to make and incredibly delicious. That’s exactly what you’ll find with these Chicken Enchiladas with Sour Cream Sauce. Packed with flavors from tender chicken, zesty cheese, and a creamy sauce, this dish is a weeknight winner that tastes even better the next day. Plus, it’s freezer-friendly, making it perfect for meal planning. Whether you’re feeding a hungry family or just craving something hearty, these enchiladas are sure to satisfy.

Why You’ll Love This Recipe

This recipe is a family favorite, and for good reason! The enchiladas are incredibly easy to make, full of flavor, and are sure to please even the pickiest eaters. They become even tastier when reheated, and they freeze beautifully, making them a convenient option for those busy nights when you need a quick meal. Plus, with just a handful of ingredients, you’ll have dinner on the table in no time.

Kitchen Equipment You’ll Need

• Skillet
• 9×13 casserole dish
• Mixing bowl
• Measuring spoons and cups

Ingredients

• 2-3 boneless chicken breasts, cooked and shredded
• ½ onion, chopped
• 1 can of Rotel
• 1 tablespoon of taco seasoning (or half a packet)
• 1 can of cream of chicken soup
• 1 8 oz container of sour cream
• 1 cup of milk
• Handful of shredded cheese (any kind will do!)
• 8-10 tortillas

Step-by-Step Instructions

1. Preheat your oven to 350 degrees.
2. In a skillet, brown the onions until they are soft.
3. Add in the shredded chicken, taco seasoning, Rotel, and half of the can of cream of chicken soup. Cook over low heat until well mixed.
4. Spoon the chicken mixture evenly into the tortillas, roll them up, and place them seam-side down in a 9×13 pan.
5. In a bowl, mix the remaining cream of chicken soup, sour cream, and milk until combined.
6. Pour the sour cream mixture over the rolled tortillas, then sprinkle with cheese.
7. Bake for about 20 minutes, or until heated through and the cheese is melted.

Tips for Success

Make sure to cook the onions until they’re soft to bring out their natural sweetness. You can also use pre-cooked rotisserie chicken to save time. When freezing, use disposable pans for easy storage and cleaning.

Additional Tips and Variations

For an extra kick, add jalapeños or a dash of hot sauce to the sour cream mixture. You can also try using different types of cheese such as Monterey Jack or Pepper Jack for a unique flavor.

Nutritional Highlights (Per Serving)

This dish is a great source of protein and calcium. Adjust the amount of cheese and sour cream to fit your dietary needs.

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time? Yes! You can assemble the enchiladas and keep them in the refrigerator for up to 24 hours before baking.

How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Conclusion

These Chicken Enchiladas with Sour Cream Sauce are a delightful blend of flavors and textures that your family will love. Give this recipe a try and see for yourself how easy and tasty it is. Don’t forget to share your experiences and any tweaks you made to the recipe in the comments below!