Description
Delicious and comforting chicken enchiladas wrapped in tortillas and topped with a creamy sour cream white sauce.
Ingredients
Scale
- 8 flour tortillas
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the cooked chicken with half of the shredded cheese.
- In a separate bowl, mix together the sour cream, cream of chicken soup, chicken broth, garlic powder, onion powder, cumin, salt, and pepper until smooth.
- Spread a small amount of the sour cream mixture on the bottom of a baking dish.
- Fill each tortilla with the chicken and cheese mixture, roll it up tightly, and place it seam-side down in the prepared baking dish.
- Pour the remaining sour cream sauce over the enchiladas and sprinkle with the leftover cheese.
- Bake for 25-30 minutes, or until bubbly and golden brown on top.
- Garnish with fresh cilantro before serving.
Notes
Use fresh tortillas for the best texture. This dish can be customized with vegetables or different proteins, and is also freezable.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg