Who Knew Soup And Enchiladas Would Taste So Good
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Mexican food is fantastic! Its just a fact of life. Thats why I set out to find a recipe to make a restaurant-quality enchilada come to life in my very home. After an intense search of going through hundreds of recipes, I was finally starting to get somewhere.
Originally a disaster, my veiled attempts to perfect the enchilada was indeed difficult. With all these complex recipes floating around I knew I had to make this a little simpler. I’m no great chef, but after years of finally working out the right blend of ingredients and flavor, I’m proud to unveil my beloved cream of chicken enchilada. Let’s get started!
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Heres what you will need to make these Simple Sour Cream Chicken Enchiladas
- cooked chicken breast shredded or cubed
- chili powder
- optional Chopped tomatoes, avocado, green onion, and jalapeno
In a large bowl, combine chili powder, garlic salt, and cumin.
Baked skinless, boneless chicken breasts in the oven for about 35 minutes at 350 F.
Mix spices with a whisk or spoon until blended.
Mix spices with shredded chicken.
Place 1/3 cup chicken mixture down the center of each tortilla.
Roll up and place seam side down in two 13-in. x 9-in. or one 11-in.x 8-in. baking dishes coated with cooking spray.
In a medium saucepan, whisk the flour and broth until smooth.
Bring it to a boil, and cook for 2 minutes.
Remove from heat, and let it cool off for a few minutes.
Stir in the Hood Sour Cream and 1 cup of the cheese stir until the cheese is melted.
Measure out the Hood Sour Cream Squeeze or from a Hood Sour Cream tub container.
Pour the sauce over the enchiladas.
Sprinkle the rest of the cheese on top.
Bake, at 350° for 15-20 minutes or until its bubbling and golden brown.
Or the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly.
Top with your choice of toppings Chopped tomatoes, avocado, green onion, and jalapeño and Hood Sour Cream Squeeze.
Please visit hood.com/recipes to discover more delicious recipes featuring Hood Sour Cream.
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Can You Freeze This
The cream sauce definitely cannot be frozen. Milk doesnt do well in the freezers low temperatures.
The rest of your sour cream chicken enchiladas recipe the tortillas and filling can be frozen! Youll get about three months out of your frozen leftovers.
When youre ready to reheat and eat, youll have to whip up a new batch of sauce. But one taste and youll agree that its worth it!
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To Freeze Unbaked Enchiladas:
Certainly! Just follow the recipe through until you get to baking! Stop there and bake right before you are ready to eat. You can put your enchiladas together a day in advance or even freeze them to bake in the future! If youre going to freeze them, make sure theyre covered well in the freezer to prevent freezer burning.
Can I Make Enchiladas Ahead Can I Freeze Enchiladas
Yes! You can easily prepare enchiladas ahead of time or even freeze them into pre-portioned meals.
- To make ahead of time: Follow the recipe instructions up until baking time. Store the assembled enchiladas in the baking dish covered with saran wrap. When you are ready to bake, remove the saran wrap and bake at 350F for 25 minutes or until the top of your enchiladas is brown and bubbly.
- To freeze enchiladas: Cook the sauce and cool completely . Assemble the enchiladas in portion-friendly dishes and wrap well with plastic wrap or foil. To cook: bake straight from the freezer and increase the baking time to 45-55 minutes total baking time.
I am so excited for you to try my families favorite chicken enchilada recipe. The homemade white enchilada sauce takes them over the top in flavor and makes them unforgettable!
Please leave a review or comment below letting me know how they turn out for you!
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Can These Enchiladas Be Frozen
Yes, you can freeze the enchiladas before or after baking them. If youre planning to serve the entire dish at a later date, cover well with plastic wrap, so air cant touch the surface, then freeze.
You can bake directly from frozen, but it will take approximately 10 to 15 minutes longer to cook.
To store leftovers in the freezer, pack tightly and store for up to one month. These can be reheated in the oven or microwave.
How To Make Chicken Enchiladas
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Get Creative With Toppings
You dont need to add anything extra to theseBUT you can! Here are some ideas:
- Cilantro. I love cilantro so much, so I always add a ton to my enchiladas!
- More sour cream! I mean why not squeeze a little on top?
- Guacamole or Sliced Avocado. Because its the right thing to do.
- Salsa. A little more salsa on top is delicious on these!
- Shredded lettuce. Give these a little crunch with a handful of shreds!
- Jalapeños. Love spice? Some sliced jalapeños on top will do the trick!
A Few Changes You Can Make:
- Use a rotisserie chicken to save even more time.
- You can add in black beans
- Try it with ground beef instead of chicken
My family loves this recipe just the way it is but you can easily alter it to make it your own. Make sure you come back and let us know if you try any other variations by leaving a comment.
It is sure to be a family favorite after the very first time you make this recipe!
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Sour Cream Chicken Enchiladas
This recipe is from my husbands grandmother. She was an amazing home cook and Im lucky to have a lot of her handwritten recipes in my collection. I honestly though sour cream chicken enchiladas were going to be a pain to make, but they are super easy. In fact, this is more of a sour cream enchilada casserole and that makes it even easier.
Do you like your enchiladas stacked, rolled, or in casserole form? Honestlyas long as its an enchilada I dont care how its prepared. However, weeknights are insane here, so I pretty much only make them casserole style.
Enchilada Casserole Tip: Cut 3 tortillas in half to fill in the gaps on the sides of the pan. It ensures that there isnt too much tortilla to filling ratiocuz we all know enchiladas are all about the filling!
I love using the best ingredients. From Shamrock Farms Organic Sour Cream to my favorite brand of corn tortillas . I also use a blend of monterey jack cheese and cheddar cheese for more flavor. For the shredded chicken, Ive cooked my own chicken breasts, but the easiest option is to shred the leftovers from a rotisserie chicken. To keep things easy, I also use a can of cream of chicken soup.
This dish is such a great party recipe too. It feeds a lot and everyone loves them. Ive made it for holidays , potlucks, parties for sporting events . It really is a great addition to any event!
Can you freeze sour cream enchiladas?
How To Make Homemade Enchiladas From Scratch
Making the best chicken enchiladas is as easy as mixing all the ingredients and throwing the baking dish in the oven for 30 minutes.
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Serving Ideas + Variations
They dont need anything extra, but I often add fun toppings when serving these sour cream chicken enchiladas:
- Chopped tomato
Also, you can use this recipe as a jumping off point. Often Ill throw in other ingredients like corn, avocado, beans, olives, and cilantro into the filling mixture. Feel free to make these enchiladas your own! Just dont skimp on the sour cream sauce, its so good!
How To Make White Chicken Enchiladas With Cream Sauce:
Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray. Add in 1 cup of shredded cheese. Season with salt, pepper and a little Adobo seasoning.
Place chicken mixture in each of the flour tortillas.
Roll them all up and place them in your baking dish. Just squeeze them all in there.
In a medium sauce pan, melt butter. Whisk in flour and let cook and thicken for 1 minute
Add chicken broth and whisk until smooth.
Stir in sour cream and chiles. Be sure not to let the mixture boil.
Take sauce off the heat and pour it over the enchiladas. Top with remaining shredded cheese.
Bake for about 20-25 minutes. If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly. Serve warm with your favorite sides.
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Sour Cream Chicken Enchiladas Recipe
When I was in college, on Saturday afternoons a large group of us would celebrate the weekend by going to lunch at the local Tex-Mex restaurant. Wed toast the weekend with tall glasses of iced tea and salty chips dipped in salsa, and as we were in North Texas, most of us would order the house specialsour cream chicken enchiladas.
Tex-Mex is the large umbrella phrase that covers what people have determined to be Americanized Mexican food, but its a very broad term as a Tex-Mex plate found in North Texas will be very different than a Tex-Mex plate found near the Gulf. This is what I discovered when I went to college in the small town of Sherman near the Oklahoma border. Green sauce was gone, with sour-cream based enchilada sauce to be found in its place. Different, yes, but just as satisfying.
The sour cream enchiladas were stuffed with shredded chicken that had been spiced with generous amounts of salt and black pepper, a simple blend that still had flavor. The sauce itself was a creamy blend of sour cream and chicken broth. A few pickled jalapeños were added, yet they provided more color than fire, as all that cream mitigated any heat. But what this sauce lacked in piquancy, it made up for it in creamy comfort and a taste so smooth Id always order an extra bowl on the side.
How To Soften Tortillas For Enchiladas
I prefer this chicken enchilada recipe made with flour tortillas. Usually I like all my enchiladas made with the traditional corn tortillas, but in this case the flour is better. However, if you are using corn tortillas, you will need to soften them. This prevents them from breaking or falling apart while youre making your enchiladas. Thankfully this is easy to do! Follow these steps to soften your tortillas:
- Wrap a stack of tortillas in a damp paper towel
- Place the stack inside a microwave safe dish thats large enough to fit the tortillas without folding them.
- Place the lid on top but dont seal the container, you need an opening for steam to escape.
- Microwave your tortillas for about 30 seconds to 1 minute, until they are warm, soft and flexible.
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Make A Double Batch Of Chicken Enchiladas With Sour Cream Sauce To Freeze
I always make a second pan of these Easy Sour Cream Chicken Enchiladas to put in the freezer. It doesnt take any longer to make two pans and we have dinner for another night.
I use the disposable pans for the one I am freezing. It helps so much on those busy nights.
These Are Great Over Rice
We serve these healthy Sour Cream Chicken Enchiladas with Easy Spanish Rice Recipe. The sour cream sauce is amazing over this rice!
The green chile gives it the best flavor. Sometimes I also add black beans to the enchilada recipe.
Before you know it you have a delicious dinner on the table! You could even just use a cup of chicken to stretch your meat in these sour cream enchiladas.
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Sour Cream Chicken Enchilada Casserole
The easiest Sour Cream Chicken Enchilada Casserole packed with chicken, cheese and an amazing sour cream sauce. A delicious, creamy, enchilada casserole. It comes together in no time and it tastes divine. You are going to love it These are the same ingredients used to make chicken enchiladas, but easier than rolling up a bunch of tortillas. Great for anyone who is craving some comfort food! This easy enchilada recipe is OVER THE TOP!
How To Make Shredded Chicken For Creamy Chicken Enchiladas:
If youre using fresh chicken breasts, youll first cook your chicken. I highly recommend this air fryer chicken breast recipe to make this step in the recipe go by quickly. Then, take two forks and shred the chicken up by poking and pulling apart the chicken breasts. Voila! Shredded chicken!
If you prefer the boil method, simply add 4 chicken breasts to a pot with 4 cups of chicken broth. Boil for 10 minutes or until center of each breast reaches 165*F. Then remove chicken from broth and shred.
You could also use a rotisserie chicken or canned chicken to cut down on your prep time. If you do this, still shred the chicken with the fork method until youve got bite size pieces of chicken to roll into your Creamy Chicken Enchiladas.
Can I Freeze Enchiladas
Yep! Go ahead and prep these as the recipe states, but dont bake them. Cover them tightly in plastic wrap, then again in aluminum foil and freeze for up to 3 months.
To Reheat From Frozen: Remove the plastic wrap, but recover the pan with aluminum foil. Bake at 375°F for 30 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is melted and the enchiladas are warm!
Sour Cream Cheese Sauce
The sauce for these enchiladas is super creamy and super easy. You simply mix sour cream and cream of chicken soup with a few seasonings then pour over the rolled tortillas. Look at the dreamy creamy sauce!!
Depending on the size of your tortillas, you will fit anywhere from 8 to 10 in a pan. The typical size for enchiladas is 10-inch tortillas, but I’ve used 8-inch and smaller, depending on what I have on hand. Every once in a while I use my homemade tortilla recipe!
There isn’t much more to say about this recipe. It’s been a family favorite for so long and I hope it becomes your family’s favorite, too!
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Cream Of Chicken Enchiladas
- Total Time:1 hr 35 mins
- 1 8 oz Mexican Style Taco Style Shredded Cheese
- 1 Cup Sour Cream
- 1 10.5 oz Cream Chicken Soup
- 1 10 oz Can Diced Tomatoes and Green Chilies
- 1/2 Cup Milk
- 1/2 Cup Chopped Green Onions
- 1 Tablespoon Butter
- 2 Cups Diced Chicken Cooked
- 1 Package 10 inch Tortillas Flour or Corn
- 1/2 Tablespoon Chili Powder
What I Love About This Sour Cream Chicken Enchiladas Recipe
Mexican recipes are some of my favorites. Theyre so simple to pull together but taste far from simple, encompassing notes from spicy to sweet to smokey and everything in between.
But beyond the yumminess, theres so much to love about my sour cream chicken enchiladas recipe!
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Recommended Reading: Gluten Free Cream Of Chicken Soup Aldi
Joanna Gaines Sour Cream Chicken Enchiladas
Who doesnt love a good enchilada?? I figured this recipe would appeal to a lot of people and is a quick easy meal for my third first-impression recipe out of Joanna Gaines cookbook, MagnoliaTable. But for warning, this recipe is not very healthy with all that sour cream and canned soup. But if youre looking for a nice cheat meal, check these out! So lets get going with these Sour Cream Chicken Enchiladas! Make sure you check out my final thoughts and first impression on this dish. Hmmm, would I recommend it??? Scroll down to find out!
Step One: Place your oven rack to the top third of your oven and preheat it to 350 degrees. Spray a 9 x 13-Inch deep baking dish with vegetable oil or Pam.
Step Two: Whisk together chicken soup, enchilada sauce, and sour cream in a large bowl. Cover bottom of the baking dish with ½ of the sauce mixture. Set aside the rest of the sauce.
Step Three: Combine the chicken and the chiles in a medium size bowl. Toss until evenly covered and set aside.
Step Four: Take 2 cups of mozzarella and set aside for topping the dish. Put the rest aside.
Step Five: Take some mozzarella cheese and sprinkle it on a tortilla. Then add some of the chicken mixture and roll tightly. Place the rolled tortilla seam side down and the baking dish. Continue to repeat until the baking dish is full. Make sure there is only one layer of tortillas across the dish, no staking.
DS FIRST IMPRESSION RATING: 6.5/10
DS Difficulty Rating: 1.5/5