Description
Creamy and tangy chicken enchiladas topped with a luscious white sauce and melted cheese, perfect for weeknight dinners or festive gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded (about 280 g)
- 1 cup sour cream (240 g)
- 1 cup shredded cheese (Monterey Jack or cheddar, about 113 g)
- 1 can (10 oz / 284 g) enchilada sauce
- 8 flour tortillas (6–8-inch soft tortillas)
- 1 cup diced onions (about 150 g)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent, about 4–5 minutes.
- In a mixing bowl, combine shredded chicken, sautéed onions, garlic powder, cumin, and salt and pepper. Mix gently.
- Spread a small amount of enchilada sauce on the bottom of a baking dish to prevent sticking.
- Place a portion of the chicken mixture in each tortilla, roll them up, and place them seam-side down in the dish.
- Pour the remaining enchilada sauce evenly over the top of the tortillas.
- In a separate bowl, mix sour cream with a tablespoon or two of water to thin slightly if needed, then drizzle or spoon over the top.
- Sprinkle shredded cheese evenly over everything.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool slightly (5 minutes) before serving.
Notes
Estimate nutrition values based on standard ingredients; for precise tracking, check labels of specific ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 310
- Sugar: 3g
- Sodium: 675mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg