Description
Delicious and satisfying chicken enchiladas topped with a creamy sour cream white sauce, perfect for family dinners or gatherings.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 flour tortillas
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped green onions or cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, sour cream, cream of chicken soup, half of the cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
- Spoon a portion of the chicken mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- In another bowl, whisk together the milk and remaining sour cream. Pour this mixture over the rolled enchiladas.
- Sprinkle the remaining cheese on top.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
- Garnish with chopped green onions or cilantro before serving.
Notes
For added flavor, sauté some onions and bell peppers to mix into the chicken filling. Use homemade shredded chicken for a fresher taste or rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 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