Chicken Enchiladas with Sour Cream White Sauce
A comforting dish of rolled tortillas filled with shredded chicken and smothered in a creamy sour cream white sauce.
Ingredients
Main Ingredients
- 8 pieces flour tortillas Soft and pliable; can use whole-wheat for more fiber.
- 2 cups cooked, shredded chicken Use rotisserie chicken for a quicker option.
- 1 cup sour cream Full-fat sour cream enhances the texture.
- 1 cup cream of chicken soup Low-sodium options available.
- 1 cup shredded cheese Cheddar or Monterey Jack.
- 1/2 cup diced onion Sauté until soft.
- 1 tablespoon olive oil For sautéing the onions.
- 1 teaspoon garlic powder Adds flavor.
- 1 teaspoon chili powder Adjust for spiciness.
- to taste salt and pepper Basic seasonings that enhance flavor.
- to garnish fresh cilantro Adds color and freshness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté the diced onions until translucent, about 5–7 minutes.
- In a large mixing bowl, combine cooked onions, shredded chicken, garlic powder, chili powder, salt, and pepper.
- In another bowl, mix the sour cream and cream of chicken soup until smooth.
- Take a tortilla, spoon the chicken mixture into the center, roll it up, and place it seam-side down in a greased baking dish.
- Repeat the rolling and placing until all tortillas are filled.
- Pour the sour cream sauce over the top of the enchiladas.
- Sprinkle shredded cheese generously over the top.
Baking
- Bake in preheated oven for 20–25 minutes, until the cheese is bubbly and slightly golden.
- Before serving, garnish with fresh cilantro.
Notes
Don’t overfill tortillas to avoid spills. For extra flavor, experiment with toppings or spices.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 3gSugar: 2g
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