Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce
Introduction
Did you know that enchiladas are one of the top 10 favorite Mexican dishes in the United States? With their flavorful fillings and rich sauces, it’s no wonder they capture the hearts of so many. If you’ve ever been intimidated by making your own enchiladas at home, you might be surprised to learn that our Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce can be prepared in just about 90 minutes, which is 20% less time than many traditional recipes. This easy-to-follow guide will prove that making restaurant-quality enchiladas is not only possible but incredibly satisfying!
Ingredients List
Gathering the right ingredients is key to a delicious dish. Here’s what you’ll need for your Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce, including some tasty substitutions:
- 2 cups shredded cooked chicken (rotisserie chicken works beautifully)
- 8 small corn tortillas (or flour for a softer texture)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup sour cream (Greek yogurt can be a healthier alternative)
- 1 can (10 oz) cream of chicken soup
- 1 cup diced green chilies (canned or fresh)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tsp chili powder (for a little kick)
- Salt and pepper to taste
Timing
Preparing this mouthwatering enchilada recipe takes:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
That’s roughly 90 minutes, which is 20% less time than the average enchilada recipe! You get to enjoy a delicious meal without the wait.
Step-by-Step Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C) to ensure an even bake.
Step 2: Prepare the Sauce
In a medium bowl, mix together the sour cream, cream of chicken soup, green chilies, garlic powder, onion powder, and chili powder. This creamy concoction will elevate your enchiladas to the next level.
Step 3: Fill the Tortillas
Take a corn tortilla and spoon a generous amount of shredded chicken (about 2-3 tablespoons) onto the center. Top the chicken with a sprinkle of cheese and then roll the tortilla tightly. Place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
Step 4: Cover with Sauce
Once all tortillas are in the baking dish, pour the cheesy sauce mixture evenly over the top, making sure each enchilada gets a good coat.
Step 5: Add More Cheese
For extra cheesiness, sprinkle the remaining shredded cheese over the sauce before placing it in the oven.
Step 6: Bake
Bake your enchiladas in the oven for about 25-30 minutes, or until the cheese is bubbly and golden. Let them cool for a few minutes before serving.
Nutritional Information
Understanding the nutritional value of your meals is important. Here’s a breakdown for one serving of Shredded Chicken Enchiladas:
- Calories: 350
- Protein: 25g
- Fat: 18g
- Carbohydrates: 28g
- Sodium: 600mg
- Fiber: 2g
Healthier Alternatives for the Recipe
Want to make your enchiladas even healthier? Here are some helpful swaps:
- Use whole grain tortillas instead of corn or flour versions.
- Swap sour cream for Greek yogurt for added protein and lower fat content.
- Opt for low-sodium soup to reduce salt intake.
- Add vegetables such as spinach or zucchini to the chicken filling for extra nutrients.
Serving Suggestions
These enchiladas are perfect served with a side of:
- Guacamole for a burst of healthy fats
- Fresh salsa for a zesty touch
- Mexican rice or a fresh green salad to balance the meal
You can also top your enchiladas with chopped cilantro or lime wedges for a refreshing finish.
Common Mistakes to Avoid
To help you on your culinary journey, here are some common pitfalls and how to dodge them:
- Using stale tortillas can lead to breakage; ensure they are fresh and pliable.
- Overfilling enchiladas may cause them to burst. Stick to 2-3 tablespoons of filling.
- Not preheating the oven can lead to uneven cooking; always preheat for the best results.
Storing Tips for the Recipe
Have leftovers? Here’s how to store your delicious enchiladas effectively:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap individual enchiladas in foil and then place them in a freezer-safe bag for up to 3 months.
- Reheat in the oven for best results, or use the microwave for convenience.
Conclusion
In summary, these Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce are a flavorful, nutritious dish that can be enjoyed any night of the week. With easy steps and adaptable ingredients, you’ll impress anyone at the dinner table! Try the recipe today, share your feedback in the comments below, or subscribe for more delicious updates!
FAQs
Can I make these enchiladas vegetarian?
Absolutely! Swap the shredded chicken for black beans, corn, or any of your favorite vegetables to create a delicious vegetarian version.
How spicy are these enchiladas?
The heat level is mild, thanks to the green chilies and optional chili powder. If you prefer more heat, consider adding sliced jalapeños or a spicier salsa.
Can I use store-bought enchilada sauce instead?
Yes, you can use store-bought enchilada sauce instead of the creamy sauce; just be sure to adjust the seasoning to your preference!
How can I make these enchiladas gluten-free?
To make the dish gluten-free, use corn tortillas that are certified gluten-free and ensure all other ingredients, like the soup, are gluten-free as well.
Print
Delicious Shredded Chicken Enchiladas w Cheesy Sour Cream Sauce
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Savor these delicious shredded chicken enchiladas smothered in a cheesy sour cream sauce A perfect combo of flavors for any meal
Ingredients
Instructions
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 350 calories
- Sugar: 0 grams
- Fat: 18 grams
- Saturated Fat: 18 grams
- Carbohydrates: 28 grams
- Fiber: 2 grams
- Protein: 25 grams
