Creamy Chicken Enchiladas with Jalapeño Sour Cream Sauce
Indulge in a delightful twist on traditional enchiladas with this Creamy Chicken Enchiladas recipe. Featuring a luscious white sauce made with sour cream and zesty jalapeños, these enchiladas are a family favorite that brings warmth and flavor to the table. Perfect for weeknight dinners or festive gatherings, each bite delivers a burst of creamy goodness and satisfying chicken wrapped in soft tortillas, topped with gooey Monterey Jack cheese. Serve with a refreshing homemade relish for a burst of flavor. You'll soon find this dish becoming a staple in your home as everyone asks for seconds!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
butter or margarine
1/4 cup (melted)
all-purpose flour
1/4 cup (none)
chicken broth
10 3/4 ounce can (undiluted)
water
3/4 cup (none)
sour cream
8 ounce carton (none)
canned jalapeño peppers
4 (seeded and chopped)
corn tortillas
12 (none)
vegetable oil
2 tablespoons (for frying)
chopped cooked chicken
1 cup (none)
shredded Monterey Jack cheese
2 1/2 cups (divided)
chopped onions
1 1/4 cups (none)
large tomatoes
1 (finely chopped)
tomato juice
1/4 cup (none)
salt
1/2 teaspoon (none)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Chicken Enchiladas?
They are a delightful twist on traditional enchiladas featuring a luscious white sauce made with sour cream and zesty jalapeños, filled with cooked chicken and topped with Monterey Jack cheese.
What kind of sauce is used for these enchiladas?
The recipe uses a creamy jalapeño sour cream sauce made from a roux of butter and flour, chicken broth, sour cream, and chopped jalapeños.
Are these chicken enchiladas spicy?
The recipe includes four canned jalapeño peppers which provide a zesty kick, but the heat is balanced by the cooling sour cream and melted cheese.
Can I use flour tortillas instead of corn?
While the recipe specifically calls for 12 corn tortillas for a traditional flavor and texture, flour tortillas can be used as a substitute if preferred.
What type of cheese is recommended?
The recipe calls for 2 1/2 cups of shredded Monterey Jack cheese, which is divided between the filling and the topping.
Do I need to cook the chicken beforehand?
Yes, the recipe requires 1 cup of chopped cooked chicken to be ready before assembling the enchiladas.
How many jalapeño peppers should I use?
The recipe calls for 4 canned jalapeño peppers, which should be seeded and chopped.
Is the chicken broth diluted?
No, you should use one 10 3/4 ounce can of undiluted chicken broth.
What is in the homemade relish?
The refreshing relish is made from finely chopped large tomatoes, chopped onions, tomato juice, and salt.
How much sour cream is needed?
You will need one 8-ounce carton of sour cream for the sauce.
What is the purpose of frying the tortillas?
Tortillas are briefly fried in 2 tablespoons of vegetable oil to make them pliable and prevent them from breaking when rolled.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either 1/4 cup of butter or margarine to create the sauce base.
How many onions are required?
The recipe calls for 1 1/4 cups of chopped onions, which are used in the filling and the relish.
Is this recipe suitable for a weeknight dinner?
Yes, it is described as a family favorite that is perfect for weeknight dinners or festive gatherings.
What is the total count of ingredients?
There are 14 ingredients required to make this recipe.
Can I use fresh jalapeños instead of canned?
Yes, you can substitute fresh jalapeños, though the canned variety typically offers a specific pickled tang that complements the sour cream.
How should the tomatoes be prepared for the relish?
The large tomatoes should be finely chopped before being mixed with the tomato juice.
Is this dish considered comfort food?
Yes, it is tagged as comfort food due to its creamy texture, savory chicken, and melted cheese.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is an excellent and convenient choice for the 1 cup of chopped cooked chicken required.
What should I do with the jalapeño seeds?
The recipe recommends seeding the jalapeños before chopping to control the heat level.
How much tomato juice is used?
The recipe calls for 1/4 cup of tomato juice for the relish.
Is this recipe gluten-free?
No, the sauce uses 1/4 cup of all-purpose flour as a thickener, so it is not gluten-free unless a substitute is used.
What kind of vegetable oil should I use?
Any neutral vegetable oil suitable for light frying will work for softening the tortillas.
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas ahead of time and bake them when ready, though you may need to add a few minutes to the baking time if they are cold from the fridge.
What can I substitute for Monterey Jack cheese?
Mild cheddar, Pepper Jack, or a Mexican blend of cheeses are suitable substitutes.
Can I add extra vegetables to the filling?
Yes, ingredients like corn or black beans would make great additions to the chicken and onion filling.
How do I store leftovers?
Leftover enchiladas should be stored in an airtight container in the refrigerator for up to 3 days.
Can I use Greek yogurt instead of sour cream?
Plain Greek yogurt can be used as a healthier substitute, though it may be slightly more tart than sour cream.
Is this dish freezer-friendly?
Yes, these enchiladas can be frozen, though the creamy sauce may separate slightly upon reheating.
How many servings does this recipe make?
While the exact serving count isn't specified, 12 tortillas typically serve 4 to 6 people depending on appetite.