Delicious Chicken Enchiladas with Sour Cream White Sauce

Delight in these Chicken Enchiladas with Sour Cream White Sauce, a comforting dish that's a crowd-pleaser for any occasion.

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Prep Time 30

Cook Time 25

Cooling Time 5

Total Time 1

Servings: 6 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 cups Shredded Chicken Rotisserie chicken works well.
8 pieces Tortillas Corn or flour based on preference.
1 can Roasted Green Chilies Can swap with fresh jalapeños for more heat.

For the Creamy Sauce

1 cup Sour Cream Greek yogurt can be a lighter substitute.
1 can Cream of Chicken Soup Cream of mushroom is a good vegetarian alternative.

For the Topping

1 cup Cheese (e.g., Cheddar, Monterey Jack) Use vegan cheese for a dairy-free option.
2 teaspoons Chili Powder Adjust according to spice preference.

Equipment

Oven
Baking Dish
Mixing Bowl
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Combine shredded chicken with half of the sour cream, half of the cream of chicken soup, and spices in a mixing bowl.
Fill each tortilla with the chicken mixture and roll tightly, placing seam-side down in a greased baking dish.
Mix the remaining sour cream and cream of chicken soup together until smooth for the white sauce.
Pour the creamy sauce evenly over the enchiladas in the baking dish.
Sprinkle shredded cheese evenly over the top of the enchiladas.
Bake for 20-25 minutes until the cheese is golden and bubbly.
Allow to cool for a few minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

For best results, warm tortillas before filling. Store leftovers in an airtight container for up to 3 days.

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