Description
Delicious chicken enchiladas wrapped in soft tortillas, topped with a creamy sour cream white sauce.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 soft tortillas
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) cream of chicken soup
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, 1/2 cup of sour cream, garlic powder, onion powder, 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 another bowl, combine the remaining sour cream, cream of chicken soup, and milk until smooth. Pour this sauce over the enchiladas.
- Sprinkle shredded cheese on top.
- Bake for 25-30 minutes, until heated through and the cheese is bubbly.
- Garnish with chopped cilantro before serving.
Notes
Use rotisserie chicken for quicker prep. Adjust seasoning in the sauce to your taste before baking.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg