Description
These savory chicken enchiladas are smothered in a tangy sour cream white sauce and topped with melted cheese, perfect for potlucks or cozy dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 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
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, half of the cheese, garlic powder, onion powder, salt, and pepper.
- Spoon some of the chicken mixture onto each tortilla, roll up tightly, and place seam-side down in a greased baking dish.
- In another bowl, combine sour cream, cream of chicken soup, milk, and the remaining cheese. Mix well.
- Pour the sauce over the rolled enchiladas in the baking dish.
- Bake for 20–25 minutes until heated through and bubbly.
- Garnish with cilantro if desired and serve hot.
Notes
Optional to use rotisserie chicken for convenience. For gluten-free, substitute with corn tortillas or certified gluten-free tortillas. Add-ins can include sautéed onions, bell peppers, or black beans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 80mg