Creamy Chicken Enchiladas with Sour Cream White Sauce: A Beginner-Friendly Guide

Few dishes are as universally loved as enchiladas. Their rich, creamy texture, combined with tender chicken, melty cheese, and flavorful seasonings, make them a staple in many kitchens. But if you’re new to cooking, you might wonder if enchiladas are difficult to make. Fortunately, they’re one of the easiest and most forgiving recipes for beginners.

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The first time I made enchiladas, I was intimidated. I worried about rolling the tortillas correctly, making sure the sauce wasn’t too thin, and preventing them from becoming soggy. But after just one attempt, I realized that enchiladas are quite simple when you break them down into steps. In fact, they quickly became my go-to dish for family dinners and casual get-togethers.

This recipe, featuring a creamy sour cream white sauce, is perfect for beginners. It’s easy to follow, requires common ingredients, and results in a delicious meal that will impress anyone at your table. Plus, it’s adaptable—you can customize it with different proteins, cheeses, or spices to suit your taste.

If you’ve ever wanted to master a homemade enchilada recipe, this guide will walk you through everything, from ingredient selection to troubleshooting common mistakes. By the end, you’ll not only have a fantastic dish but also a greater confidence in your cooking abilities.

Ingredients and Preparation

Before you start cooking, it’s helpful to gather all your ingredients and prepare them in advance. This ensures a smooth cooking process and minimizes stress, especially for beginners.

Main Ingredients

• 2 cups cooked, shredded chicken – Rotisserie chicken is a great shortcut, but you can also cook and shred chicken breasts or thighs.
• 8 small flour tortillas – Flour tortillas are soft and easy to roll, but corn tortillas work if you prefer a more traditional texture.
• 1 cup sour cream – This adds creaminess to the sauce; full-fat works best, but low-fat is an option.
• 1 cup chicken broth – Helps create a smooth sauce with a mild savory flavor.
• 1 cup shredded Monterey Jack cheese – A creamy, mild cheese that melts well.
• ½ cup grated Parmesan cheese – Adds depth and a slightly nutty, salty flavor.
• 1 tablespoon olive oil – Used for sautéing aromatics.
• 1 small onion, finely chopped – White or yellow onions work well.
• 2 cloves garlic, minced – Adds richness to the dish.
• 1 cup frozen corn kernels – Brings sweetness and texture.
• 1 cup diced green chilies – Mild but flavorful, enhancing the enchiladas without overpowering heat.
• 1 teaspoon ground cumin – A warm, earthy spice that enhances the dish.
• 1 teaspoon chili powder – Adds a mild spice kick.
• Salt and pepper to taste

Ingredient Substitutions and Variations

• Protein swaps: Instead of chicken, try shredded beef or turkey.
• Cheese variations: If you don’t have Monterey Jack, use cheddar, pepper jack, or a Mexican cheese blend.
• Gluten-free option: Use corn tortillas instead of flour tortillas.
• Dairy-free version: Substitute dairy-free sour cream and cheese alternatives.

Step-by-Step Cooking Instructions

1. Preheat Your Oven

Start by preheating your oven to 375°F (190°C). This ensures it’s ready by the time your enchiladas are assembled.

2. Sauté the Aromatics

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the chopped onion and minced garlic.
• Sauté for about 3 minutes until softened and fragrant.

3. Prepare the Chicken Filling

• Stir in the corn, diced green chilies, cumin, chili powder, salt, and pepper.
• Let the mixture cook for another 2 minutes to develop flavor.
• Add the shredded chicken and ½ cup of sour cream, stirring well to coat everything.
• Remove from heat.

4. Prepare the Baking Dish

• Lightly grease a baking dish and spread a small amount of chicken broth on the bottom.
• This prevents the enchiladas from sticking and keeps them moist while baking.

5. Fill and Roll the Enchiladas

• Place a generous spoonful of the chicken mixture in the center of each tortilla.
• Roll each tortilla tightly and place seam-side down in the baking dish.

6. Make the Sour Cream White Sauce

• In a bowl, whisk together the remaining ½ cup sour cream and 1 cup chicken broth until smooth.
• Pour evenly over the rolled enchiladas.

7. Top with Cheese and Bake

• Sprinkle the Monterey Jack and Parmesan cheese over the top.
• Bake for 25-30 minutes, until the cheese is bubbly and lightly browned.

Beginner Cooking Tips and Tricks

1. Preventing Soggy Enchiladas

• Don’t overfill the tortillas—too much moisture leads to sogginess.
• Lightly toast the tortillas in a dry skillet before rolling to help them hold their shape.

2. Ensuring the Chicken is Fully Cooked

• If you’re cooking raw chicken, it should reach an internal temperature of 165°F (75°C) before shredding.

3. How to Shred Chicken Quickly

• Use two forks to pull apart the meat.
• Alternatively, place cooked chicken in a bowl and use a hand mixer on low speed for faster shredding.

4. Adjusting the Spice Level

• For milder enchiladas, reduce the chili powder and use mild green chilies.
• For spicier enchiladas, add diced jalapeños or a pinch of cayenne pepper.

Serving Suggestions

Side Dishes to Pair with Enchiladas

• Cilantro-lime rice – A fresh and zesty complement.
• Refried beans or black beans – Adds protein and texture.
• Guacamole or avocado slices – Balances the richness of the sauce.
• Pico de gallo or salsa – Provides a refreshing contrast.

Best Drinks to Serve with Enchiladas

• Iced tea with lime – Refreshing and slightly tangy.
• Agua fresca – A fruity, lightly sweet Mexican drink.
• Lemonade – Classic and pairs well with creamy dishes.

Storage and Reheating Tips

Refrigeration

• Store leftovers in an airtight container for up to 3 days.

Reheating

• Oven: Bake at 350°F (175°C) for 15 minutes.
• Microwave: Heat in 30-second intervals until warm.

Freezing Enchiladas

• Assemble the enchiladas without the sauce and freeze for up to 3 months.
• When ready to bake, thaw overnight, add sauce, and bake as directed.

Conclusion: A Must-Try Recipe for Any Home Cook

Learning to make enchiladas is a valuable skill that opens the door to more homemade, comforting meals. This creamy chicken enchilada recipe is not only easy but also endlessly customizable. Whether you’re cooking for family, meal-prepping for the week, or simply looking for a delicious dinner, this recipe is sure to become a favorite.

If you try this recipe, share your experience. Did you add any personal twists? How did it turn out? Cooking is a journey, and every dish teaches something new. Enjoy the process, and most importantly, enjoy your enchiladas!