Description
Comforting chicken enchiladas enveloped in a creamy sour cream white sauce, perfect for family gatherings or cozy weeknights.
Ingredients
Scale
- 8 flour tortillas
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the sour cream, cream of chicken soup, chicken broth, garlic powder, onion powder, cumin, salt, and pepper until well combined. Reserve about 1 cup of the sauce for topping the enchiladas.
- Place a portion of the shredded chicken and sprinkle with shredded cheese in each tortilla. Roll the tortillas tightly and place them seam side down in a greased baking dish.
- Pour the remaining sauce over the top of the rolled tortillas and sprinkle additional cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbling and golden.
- Garnish with chopped cilantro if desired. Serve warm.
Notes
Optional: Customize fillings by adding colorful veggies or different cheeses. Store leftovers in airtight containers in the fridge for up to 3-4 days.
- Prep Time: 15
- Cook Time: 30
- Category: main course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg