Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce

Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce,dish made with a flavorful Cheesy Sour Cream Sauce.

Quick and delicious dinner in about 50 minutes.Chicken Enchiladas with a Cheesy Sour Cream Sauce and smothered in a creamy is absolutely comforting and so irresistible.It’s easy to make and perfect for a quick weeknight dinner.
Our family loves and so this dinner is one we make quite often.

I will be honest because this one started with leftovers and yup it was just cold rotisserie chicken sitting in the fridge while staring at me as if it was saying do something already and so I did and at least I tried to because the first attempt ended with burnt tortillas and the second attempt went wrong because I forgot the cheese and yes .

I know who forgets the cheese yet by the third round it finally worked and it turned into creamy and cheesy melt in your mouth kind.

And the funny part is that I was not even planning to make enchiladas that day because it simply happened as one of those moments when you throw everything together and hope for the best and in the end it tastes like a warm hug.

And have you ever had that moment when dinner surprises you in the best way possible because this recipe is exactly that moment since it is wrapped in tortillas and covered in sauce and finished with bubbly cheese on top.

And finally the sour cream sauce is dangerously good because it is the kind of sauce that makes you lick the spoon and then go back for more.

Kitchen Equipment Needed :

• Large mixing bowl
• Medium saucepan
• Whisk
• 9×13 inch baking dish
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Aluminum foil for covering while baking, “if needed”

Tips for

Use rotisserie chicken: it saves time and adds extra flavor.

Warm the tortillas : wrap tortillas in a damp paper towel and microwave for 30 seconds to make them easier to roll without tearing.

Cheese variety : mix different cheeses like Monterey Jack and cheddar for a richer flavor.

Spice it up : add jalapeños, chipotle powder, or hot sauce if you like things spicier.

Vegetarian option : skip the chicken and use black beans, corn, and peppers instead.

What to Eat with Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce ??

I serve slow cooked chicken enchiladas with warm, soft flour tortillas or crunchy corn chips to savor every creamy, cheesy bite. On sunny evenings, I pour a pitcher of ice-cold water, with watermelon or lime juice, to sip with the dish. “It’s so refreshing.”

Looking for more simple chicken recipes to try ? Here are a few of our favorites:

Ingredients :

• 3 cups cooked shredded chicken “rotisserie chicken works great”
• 2 cups shredded cheese “cheddar, Monterey Jack, or Mexican blend”
• 10 small flour tortillas ,or corn tortillas if you prefer
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon salt “adjust to taste”
• ½ teaspoon black pepper
• ½ cup chopped green chilies ,optional “for mild spice”
• Fresh cilantro, for garnish “optional”

How to Make Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce :

Step 1

Prepare the filling: in a large mixing bowl, combine the shredded chicken with 1 cup of shredded cheese.

If you’d like to add beans, veggies, or chilies, mix them in at this step and roll the enchiladas, place a spoonful of the chicken mixture into the center of each tortilla, roll it up tightly, and place it seam-side down in the baking dish. Repeat until all tortillas are filled.

Step 2

Make the sauce: in a medium saucepan, melt the butter over medium heat. Stir in the flour to create a paste “this is called a roux”.

Gradually whisk in the chicken broth until smooth and slightly thickened then add flavor : stir in the sour cream, garlic powder, onion powder, cumin, salt, pepper, and green chilies. Cook for 2–3 minutes until the sauce is creamy and well combined.

Step 3

Pour the sauce: pour the cheesy sour cream sauce evenly over the rolled enchiladas, making sure each tortilla is covered and add cheese: sprinkle the remaining shredded cheese over the top.

Step 4

Bake: preheat your oven to 350°F “175°C”. Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

Step 5

Serve :garnish with fresh cilantro and serve warm.

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