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Prep: 15 min. Bake: 25 min. + standing Makes10 servings A must for any Mexican meal at my house, try these enchiladas as a main dish or include them as part of a buffet. —Cheryl Pomrenke, Coffeyville, Kansas Chicken Enchiladas with Cream of Chicken Soup Recipe photo by Taste of Home Ingredients
Directions
Nutrition Facts1 each: 663 calories, 39g fat (23g saturated fat), 144mg cholesterol, 1160mg sodium, 39g carbohydrate (3g sugars, 1g fiber), 35g protein. Recommended Videoⓘ Creamy Chicken Enchiladas with sour cream are simple and tasty! With 10 minutes prep, these are a weeknight staple. Enchiladas have become a monthly staple and whether you are making green, red or casserole versions – you can never go wrong making these for dinner. Sour Cream Chicken Enchiladas!!My family has made enchiladas for as long as I can remember (our favs include these: Green Chili Enchiladas or even these Red Cheese Enchiladas). Recently, we had a friend show us how to make another version for Creamy enchiladas using sour cream, cream of chicken soup, and cream cheese. We were hesitant to try them, but they were delicious! We know these aren’t necessarily authentic Mexican food, but that doesn’t mean they can’t be good! These creamy chicken enchiladas have become a classic at our house now. Flour Tortillas vs Corn TortillasI think the main difference between these sour cream enchiladas and our classic chicken enchilada recipe is the flour tortilla (we use corn tortillas in the classic recipe). The flour tortillas have a different texture, making them so soft and so creamy. Another reason I like to use flour tortillas is that they don’t fall apart as easy as corn tortillas tend to do when you roll them up. We have a recipe for homemade flour tortillas, and I highly recommend trying it! It’s easier than you think, and so much tastier than store bought. How to Make Sour Cream EnchiladasWHITE ENCHILADA SAUCE. This recipe is so creamy due to the sauce being made from a can of cream of chicken, sour cream and cream cheese. Start by mixing together your sour cream, cream cheese, green chiles, and cream of chicken. Remove about ⅓ of the mixture (save it for topping), and add your shredded chicken to the remaining 2/3 of the sauce and stir. PREP. Use cooking spray to coat a 9×13 baking dish, and spread a tiny bit of your mixture on the bottom. ROLL. Create the enchiladas by putting a large spoonful, plus a generous amount of cheese inside each tortilla. Roll them up and place in the pan (you might have to place most horizontally and a few vertically to make them all fit). Also, place seam side down so that they don’t unroll at all. BAKE. Once the pan is full, pour the ⅓ of mixture you saved over the top of the rolled enchiladas, sprinkle on some more shredded cheese, and bake at 350, covered with foil, for an hour. Remove the foil for the last 15 minutes of baking. SubstitutionsAs always, recipes can be altered to your liking. Here are substitution ideas and tips for these creamy chicken enchiladas:
Recipe tipsPan. We baked this in a glass casserole dish. If you choose to bake them in a metal pan, then keep on eye on them as they may cook a little faster. Extra spice. If you like your enchiladas a little spicy, you can get the spicy green chilis instead or you can add chopped jalapeños to the mixture. Chicken. On those busy days if you don’t have enough time to cook the chicken then you can use rotisserie chicken or canned chicken. I would only do this if you can’t cook your own because I personally think this recipe has much more flavor from home cooked chicken. Soggy enchiladas. To keep your enchiladas from becoming soggy be sure that you drain the can of green chilis as adding extra liquid can create a mushy dish. Also, be sure that you remove the foil during the last 15 minutes of baking. This will help extra moisture to release from the dish and crisp up the top. Making Ahead & StoringMAKING AHEAD OF TIME: We do it all the time! Just make the enchiladas as instructed and cover with foil or saran wrap and place in the fridge for up to 24 hours in advance. Also, not putting the mixture on top until right before they are baked will help the tortillas from getting soggy. FREEZING: This recipe makes a full 9×13 tray, with extra left over. I like to fill a small rectangle foil tray with the uncooked leftovers, cover tightly with tinfoil, and toss it in the freezer to be used at a later time. You can give it as a meal for someone in need or just use as a last minute dinner idea! When you’re ready to cook them, you can either let them thaw in the fridge overnight and bake for 25 minutes, or put them straight into the oven and bake for 30 minutes covered with foil, plus an additional 10-15 minutes uncovered until they are cooked through. REHEATING: If stored properly, enchiladas can last in the fridge for up to 4 days. We usually just reheat them in the microwave, but you can reheat on low heat in the oven. what to serve with these enchiladasWe have so many favorite sides to go with these enchiladas, but some of our favorites include:
For more of our favorite Mexican recipes, try:
Course Main Course Cuisine American, Mexican Prep Time 10 minutes Cook Time 1 hour Total Time 1 hour 10 minutes Servings 8 Calories 708 kcal
Like this recipe?Pin it now to remember it later! Share it with your Facebook friends (you know they’ll love it). Or tweet it to the world. Maybe even email it to your favorite cousin! Related PostsBreakfast Classic Biscuits and Gravy is perfect for breakfast or dinner. Buttery biscuits smothered in a homemade sausage gravy is a family favorite! Biscuits and Gravy is a breakfast recipe we… 25 minutes Chicken Sweet + Sour Teriyaki Chicken whips up in minutes for the perfect
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The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.
How do you make real good chicken enchiladas?Cooking Instructions: Microwave Oven: Remove Enchilada tray from box. Leave Enchiladas wrapped in film and poke holes to ventilate. Place: Tray in microwave and heat on high for 3:30 to 4:30 min. Let sit 1 minute.
How do you keep enchiladas from getting soggy when baking?After you fry and drain the tortilla, dip both sides into your enchilada sauce to coat the entire tortilla. Dipping your tortillas in sauce will ensure even distribution — and means you can use less sauce on the bottom of the baking dish, which will prevent them from getting soggy.
What is an authentic enchilada made of?In Mexico, enchiladas are traditionally made with corn tortillas that are dipped in a chili sauce and then filled with a variety of fillings, including meat, cheese, and vegetables. The filled tortillas are then rolled up and served with a variety of toppings, such as sour cream, salsa, and guacamole.
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