Chicken Enchiladas with Sour Cream White Sauce
A creamy and satisfying dish perfect for weeknight dinners and family gatherings, combining shredded chicken, tortillas, and a luscious sour cream sauce.
Ingredients
For the Enchiladas
- 8 pieces flour tortillas
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack) For topping
- 1 can diced green chilies
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil For baking dish
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, diced green chilies, taco seasoning, and half of the sour cream until well mixed.
- In a separate bowl, whisk the remaining sour cream with the cream of chicken soup until smooth and creamy.
- Lightly spray a baking dish with olive oil to prevent sticking.
Assembly
- Fill each tortilla generously with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the creamy sour cream sauce over the top of the enchiladas, and sprinkle with shredded cheese.
Cooking
- Bake for 25-30 minutes or until golden and bubbly.
- Serve hot, and enjoy!
Notes
Complement with a fresh side salad or homemade guacamole. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to two months.