Chicken Enchiladas with Sour Cream White Sauce
A comforting and creamy chicken enchilada recipe featuring a tangy sour cream and soup mixture wrapped in flour tortillas.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Can use rotisserie chicken for convenience.
- 8 pieces flour tortillas Soft or toasted, as preferred.
- 2 cups sour cream Provides creaminess.
- 1 cup cream of mushroom soup Can substitute with another cream soup if desired.
- 1 cup shredded cheese Cheddar or Monterey Jack.
- 1/2 cup diced green chilies For subtle heat.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for greasing Olive oil
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the shredded chicken, sour cream, cream of mushroom soup, diced green chilies, garlic powder, onion powder, salt, and pepper.
- Take a tortilla, fill it with the chicken mixture, and roll it up.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour any remaining chicken mixture on top of the tortillas, and sprinkle shredded cheese over the top.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let it cool slightly before serving.
Notes
Feel free to add a squeeze of lime for extra tang before serving. If your chicken is cold from the fridge, warm it in the microwave for a minute for better filling texture. Don’t be precious about the browning; if it looks like a tiny volcano, you’re doing good.