Description
Delicious and comforting chicken enchiladas topped with a creamy sour cream white sauce, perfect for family dinners or entertaining guests.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 small flour tortillas
- 2 cups sour cream
- 1 cup chicken broth
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- 1 can (4 oz) diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, green chilies, garlic powder, onion powder, salt, and pepper in a mixing bowl.
- Mix the sour cream and chicken broth until smooth to create the white sauce in a separate bowl.
- Spread a little of the white sauce on the bottom of a baking dish.
- Fill a tortilla with a generous amount of the chicken mixture, roll it up, and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas.
- Pour the remaining white sauce over the enchiladas and sprinkle with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, until bubbly and golden.
- Sprinkle with chopped cilantro before serving.
Notes
For extra flavor, you can garnish with diced tomatoes or sliced avocados. Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: enchiladas, chicken, sour cream, comfort food, Mexican cuisine