Description
Comforting chicken enchiladas wrapped in warm tortillas and topped with a creamy sour cream white sauce.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 corn or flour tortillas
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, 1/2 cup of sour cream, cream of chicken soup, garlic powder, cumin, and salt and pepper. Stir until well combined.
- Spoon a portion of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- In another bowl, combine the remaining sour cream, shredded cheese, and half of the chopped green onions. Spread this mixture over the rolled tortillas.
- Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with the remaining green onions before serving.
Notes
For a richer sauce, use extra sour cream. If tortillas are dry, warm them briefly on a skillet. You can add black beans and corn to the filling for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken, Enchiladas, Sour Cream, Comfort Food, Mexican, Family Meal