Description
Delicious chicken enchiladas wrapped in tortillas and draped in a creamy sour cream white sauce, perfect for family dinners.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 corn or flour tortillas
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onions
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat; add the diced onions and sauté until translucent.
- Combine the shredded chicken with the sautéed onions, garlic powder, chili powder, salt, and pepper in a mixing bowl.
- Whisk together the sour cream and cream of chicken soup in another bowl until smooth.
- Fill a tortilla with 1-2 tablespoons of the chicken mixture, roll it up tightly, and place seam-side down in a greased baking dish. Repeat with remaining tortillas.
- Pour the creamy sour cream sauce over the enchiladas and sprinkle with shredded cheese.
- Bake for 20-25 minutes, or until cheese melts and bubbles.
- Serve hot and enjoy!
Notes
You can make the filling a day in advance or use an air fryer for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 60mg
Keywords: enchiladas, chicken recipe, comfort food, Mexican cuisine, weeknight dinners