Sour cream enchiladas are loaded with tender chicken and a mouth-watering sour cream sauce, and they are also great for leftovers. You can keep them in the fridge for up to two days and reheat them at a later date.
If you want an easy, delicious weeknight dinner, this is it. This dish combines low-fat chicken and green chilies with light sour cream and cheese. The chicken will melt into the white sauce, and you’ll have your guests begging for seconds. Serve with a side of tangy Mexican corn salad or chicken avocado egg rolls. You can also serve a watermelon sangria to get your meal started in style.
This recipe uses rotisserie chicken, which means you can save time on prep. In less than 30 minutes, you’ll have a delicious weeknight dinner that everyone will love. A side of guacamole and grilled corn will round out the meal.
This dish freezes well and can be made ahead of time. If you have leftovers, cover with plastic wrap and place them in an airtight container in the refrigerator. You can reheat these enchiladas in the microwave or in the oven. They reheat well and make a great lunch or dinner for the next day.
To make this dish, start by making the filling. You can add a cup of chicken or black beans, pepper jack cheese, and sour cream. Combine the ingredients, spreading the mixture down the center of each tortilla. Then, roll up the tortillas and place seam-side down in the prepared baking dish. Sprinkle the remaining cheese on top and bake for about 20 minutes.
These enchiladas are also a great party dish. You can serve them to a large crowd. They can even be made ahead and frozen after cooking. Another benefit is that you can reheat these enchiladas in the freezer for up to three months.
An Easy Sour Cream Enchiladas can be made ahead of time. If you plan to serve them to a large group, you can wrap them in tortillas and place them in a baking dish. After they are cooled, you can sprinkle the shredded cheese on top of them and bake them until they are thoroughly heated. You can also serve them with rice, beans, and a crunchy slaw.
If you’re worried about the amount of shredded chicken and cheese you need, you can use rotisserie chicken for the filling. The chicken meat is best shredded when it’s still warm, and you can store the meat in an airtight container for up to two days. You can also reheat the enchiladas in the microwave or 350°F oven.
Mexican Style Casserole
You can easily make sour cream enchiladas for dinner by simply preparing the enchiladas in advance. Simply place them on an aluminum foil, wrap them in plastic wrap, and freeze them. These enchiladas are perfect for a quick dinner. You can even double them and freeze them for another time.
To assemble your enchiladas, you need a baking dish, chicken, shredded cheese, and sour cream sauce. Start by spreading sour cream sauce on the bottom of a 9 x 13 baking dish. Next, place about a half cup of shredded chicken and a third of the green sauce into the baking dish. Repeat this process until all of the ingredients are used up. Once all of the ingredients are used, pour the remaining sour cream sauce over the enchiladas.
To make a classic enchilada sauce, you can use chicken bouillon cubes, garlic powder, and butter. You can also make your own chicken broth using one cup of chicken broth. This will add an extra layer of flavor to the enchilada sauce. You can also use leftover chicken or store-bought chicken. To make your enchiladas even more authentic, you can add a bit of Blackened Chicken to add more spice to the mix. Also, you can substitute plain full-fat yogurt for sour cream.
This easy recipe will yield twelve sour cream enchiladas. You can cut the recipe in half to serve a small group or freeze some for later. It will be perfect for a big gathering or a quick fix craving. Keep in mind that leftover sour cream enchiladas are best kept in an airtight container for up to two days.
The first step in making an easy sour cream enchilada is to make a roux. This is the base for the thick, creamy sauce. It is important that the roux is not too thick or it will clump. Next, cut the chicken into small pieces. Add a little cumin, salt, and pepper to the chicken mixture.
Once the enchiladas are ready, place them in a baking pan seam-side down. Meanwhile, heat a medium saucepan. Add four tablespoons of butter, one can of chicken broth, and one cup of sour cream to the pan. Cook for about 10 to 15 minutes until the sauce is thick and creamy.
Fix Ahead Dinner
Sour Cream Enchiladas are a great meal to make ahead of time. Most enchilada recipes call for tomato sauce, but this version uses sour cream as the base instead. It’s a creamy, delicious dish that’s perfect for the whole family. Even better, you can make this recipe ahead of time, refrigerate it and bake the enchiladas when you’re ready to serve.
You can freeze enchiladas for up to three months. They can be wrapped in aluminum foil and kept in the freezer. When you’re ready to serve them, simply reheat in the oven or microwave. Or, if you’d like to serve them the next day, you can thaw them completely in the refrigerator, then pop them in the freezer for an hour or two.
After thawing, simply place the enchiladas on a piece of aluminum foil and place them in the freezer. You can store unbaked enchiladas for up to three months. Thaw them overnight in the fridge before baking. Just remember to add melted butter when reheating them.
To cook the enchiladas, you can fill the tortillas and place them seam-side down in a 9×13-inch baking dish. Spread about a cup of the enchilada sauce in the bottom of the pan. Next, place the chicken filling in the center of each tortilla. Then, top each tortilla with 1 tbs of cheese. Roll up the tortillas and place them seam side down in the baking dish. Bake them at 400 degrees F for about 20 minutes. Then, allow them to cool for five minutes before serving.
Once the tortillas are softened, fill them with shredded chicken, enchilada sauce, and cheese. Fill each tortilla with a portion of the cheese and sauce and bake for about 15 minutes, until the cheese is melted and bubbly. Then, remove the enchiladas from the oven and allow them to cool.
If you’re looking for a quick and easy recipe, try this Leftover Chicken Enchilada recipe. These enchiladas bake up in less than 20 minutes. The ingredients are simple: 2 cups of shredded chicken, 1 packet of taco seasoning, 1 tbsp water, and the desired amount of sour cream. In addition, you’ll need 1/2 c diced onion.
If you have leftover enchiladas, you can refrigerate them. Just make sure to cover them tightly to avoid freezer burn. Once frozen, enchiladas are good for up to 3 months. To reheat them, place them in an oven. To make them even more delicious, use a reheatable sauce or add more cheese before baking.
You can also use the leftover sauce as a dip for chips. It’s also delicious as a taco topping or pasta sauce. For more versatility, you can freeze any leftover sauce in a freezer container or bag. Alternatively, you can make an omelet out of the leftover enchilada sauce.
If you don’t want to make a big batch of enchiladas, you can freeze them without the sauce. This way, you can easily reheat leftovers for two to three days. You can reheat them in the oven or microwave.
If you’ve made a large batch of turkey enchiladas, you can refrigerate them for up to 3 days. After that, it’s best to eat them within a week or so. You can also freeze leftover turkey enchiladas for up to 3 months. Just make sure you store them in an oven-safe dish to avoid freezer burn.
If you’ve made a large batch of enchiladas and need to reheat them in the oven, using the regular oven is the best option. This method ensures even heating and helps the enchiladas retain their texture. Cover them tightly with aluminum foil and reheat them at a low temperature of 350 degrees Fahrenheit. Alternatively, you can also use a toaster oven to get the same results. Just make sure to preheat it at a low temperature, as it is less efficient than a conventional oven.
For the filling, combine chicken, black beans, and one cup of pepper jack cheese. Mix well. Fill the tortillas with the chicken mixture. Cover each tortilla with half the sauce. Pour the remaining sauce over the tortillas and top them with the remaining cheese. Bake for 20 to 25 minutes.