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Chicken Enchiladas with Sour Cream White Sauce

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A simple and comforting dish featuring shredded chicken rolled in flour tortillas, smothered in a creamy sour cream sauce, and topped with cheese.

Ingredients

Scale
  • 8 flour tortillas
  • 2 cups cooked chicken, shredded
  • 1 cup sour cream
  • 1 cup cream of chicken soup
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix cooked shredded chicken with half of the cheese, garlic powder, onion powder, salt, and pepper.
  3. In another bowl, combine sour cream, cream of chicken soup, and chicken broth; mix well.
  4. Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in a greased baking dish.
  5. Continue the process with the remaining tortillas.
  6. Pour the sour cream sauce over the rolled enchiladas, ensuring they are well-covered.
  7. Top with the remaining cheese.
  8. Bake for 20-25 minutes, or until the cheese is bubbly and golden.
  9. Garnish with chopped cilantro and serve.

Notes

Serve hot from the oven and add sides like rice, black beans, or a salad. Store in the fridge for up to 3-4 days.

Nutrition

Find it online: https://voxrecipes.com/chicken-enchiladas-sour-cream-white-sauce/