Chicken Enchiladas with Sour Cream White Sauce
Delicious and customizable Chicken Enchiladas wrapped in tortillas and topped with a creamy sour cream white sauce, perfect for family dinners or gatherings.
Ingredients
Enchilada filling
- 8 pieces flour tortillas
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup sour cream You can substitute with Greek yogurt for a healthier twist.
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin Adjust to taste.
- to taste Salt and pepper
- Olive oil For greasing the baking dish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, half of the cheese, green onions, garlic powder, cumin, salt, and pepper.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a greased baking dish.
- In a separate bowl, mix the sour cream and cream of chicken soup until well combined.
- Pour the sour cream mixture over the enchiladas, spreading it evenly.
- Top with the remaining cheese.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
Serving
- Serve the Chicken Enchiladas warm, topping them with fresh chopped cilantro, diced tomatoes, or extra green onions for added flavor.
- Provide salsa, guacamole, or sour cream on the side for dipping.
Notes
To store leftover Chicken Enchiladas, place them in an airtight container and refrigerate. They can last for up to three days in the fridge. Reheat in the oven for best results, or use the microwave for a quicker option. For freezing, wrap thoroughly in plastic wrap and foil; they should keep well for up to three months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 2gSugar: 3g
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