Description
Chicken enchiladas topped with a creamy white sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese
- 8 corn tortillas
- 1/2 cup chopped onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix shredded chicken, onions, garlic powder, cumin, salt, and pepper.
- Soften tortillas in a skillet or microwave.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas in a baking dish.
- In a separate bowl, mix sour cream and cream of chicken soup.
- Pour the white sauce over the enchiladas.
- Sprinkle cheese on top.
- Bake for 20-25 minutes until heated through and cheese is melted.
Notes
- Use rotisserie chicken for convenience.
- Adjust spices according to your taste.
- For extra flavor, add jalapeños.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken enchiladas, sour cream sauce, white sauce enchiladas