Description
A delicious and easy recipe for Chicken Enchiladas topped with a creamy sour cream white sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 flour tortillas
- 1/2 cup diced onions
- 1/2 cup diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the shredded chicken, diced onions, green chilies, garlic powder, cumin, salt, and pepper.
- In another bowl, combine the sour cream and cream of chicken soup.
- Spread a small amount of the sour cream mixture on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining sour cream mixture over the top of the enchiladas.
- Sprinkle shredded cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- For a spicier version, add jalapeños to the chicken mixture.
- Can substitute chicken with shredded beef or beans for a vegetarian option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Chicken Enchiladas, Sour Cream White Sauce, Easy Recipe, Mexican Cuisine