Chicken Enchiladas with Sour Cream White Sauce
A creamy and indulgent chicken enchiladas recipe with a white sour cream sauce, perfect for a cozy meal.
Ingredients
Main Ingredients
- 4 large flour tortillas
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- Olive oil (for greasing)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a baking dish with olive oil.
- In a mixing bowl, combine the shredded chicken, half of the shredded cheese, garlic powder, onion powder, cumin, salt, and pepper.
- In a separate bowl, mix together the sour cream, cream of chicken soup, and chicken broth until smooth.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down into the baking dish.
- Pour the remaining sour cream mixture over the top of the enchiladas, then sprinkle with the remaining cheese.
Baking
- Bake for 20-25 minutes, or until bubbly and golden.
- Serve hot and enjoy!
Notes
If your sauce seems thin, it's fine — ovens hide things. If it seems thick, congratulations, you’re ahead of schedule. Cover with foil if you hate browning; remove foil at the end if you've changed your mind. Leftovers can be reheated in the microwave or baked.