Description
Chicken Enchiladas with a creamy white sauce are a comforting and flavorful Mexican-inspired dish perfect for a family dinner. Tender shredded chicken is mixed with a rich combination of sour cream, cream of chicken soup, and spices, then rolled into tortillas, topped with cheese, and baked to bubbly perfection.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1/2 cup diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Assembly
- 8 small tortillas
- 1 cup shredded cheese
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Make the filling: In a medium bowl, thoroughly mix the cooked shredded chicken, sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, cumin, salt, and pepper until well combined.
- Fill tortillas: Spoon an even amount of the chicken mixture onto each tortilla. Roll each tortilla tightly around the filling.
- Arrange in baking dish: Place the rolled tortillas seam-side down in a baking dish, arranging them snugly side by side.
- Add sauce and cheese: Pour any remaining sauce mixture evenly over the top of the rolled tortillas. Then sprinkle the shredded cheese evenly over everything.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the enchiladas are heated through and the cheese on top has melted and started to bubble.
Notes
- You can substitute cooked rotisserie chicken if short on time.
- For a spicier version, add chopped jalapeños or use spicy green chilies.
- Use flour or corn tortillas based on your preference.
- Leftovers can be refrigerated up to 3 days and reheated covered in the oven.
- Cheese varieties like Monterey Jack or cheddar both work well.
