Description
Indulge in the creamy and cheesy goodness of chicken enchiladas topped with a savory sour cream white sauce.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix shredded chicken, sour cream, cream of chicken soup, garlic powder, and onion powder.
- Warm the tortillas in a skillet until they are pliable.
- Spoon the chicken mixture into each tortilla, roll them up, and place them seam side down in a greased baking dish.
- Pour enchilada sauce over the rolled tortillas, then sprinkle with shredded cheese.
- Bake for 25-30 minutes until heated through and the cheese is bubbly.
Notes
- For spicier enchiladas, add jalapeños to the chicken mixture.
- Let the enchiladas rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg