Description
Delicious and comforting Chicken Enchiladas with a creamy sour cream white sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 flour tortillas
- 2 cups sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onions
- 1/2 cup green chilies (optional)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, diced onions, green chilies (if using), garlic powder, cumin, salt, and pepper. Mix well.
- On each tortilla, place a portion of the chicken mixture, then roll it up tightly.
- In another bowl, combine the sour cream and cream of chicken soup until smooth.
- Spread a thin layer of the sour cream mixture on the bottom of a baking dish.
- Place rolled tortillas seam side down in the dish and cover with the remaining sour cream mixture.
- Top with shredded cheese.
- Bake for 25-30 minutes, or until heated through and the cheese is melted and bubbly.
- Optionally, garnish with chopped cilantro before serving warm.
Notes
For extra flavor, try adding spices like chili powder or paprika. You can also make it lighter by using Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg