Description
Chicken Enchiladas with Sour Cream White Sauce bring comfort straight from Mexican kitchens to your dinner table, wrapping tender chicken in warm tortillas and creamy sauce. These cheesy rolls deliver pure satisfaction when your family craves something deliciously satisfying.
Ingredients
Scale
Protein and Cheese:
- 5 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Wrap and Base:
- 10 flour tortillas
- 16 oz sour cream
- 10.5 oz cream of chicken soup
Flavor Enhancers:
- 4 oz canned diced green chiles
Instructions
- Preheat the oven to 350°F. Warm 10 flour tortillas inside for 2-3 minutes to make them pliable for rolling.
- Mix 16 oz sour cream, 10.5 oz cream of chicken soup, and 4 oz diced green chiles in a medium bowl until completely smooth.
- Place ½ cup shredded chicken in the center of each tortilla, creating a neat line down the middle.
- Drizzle 2 tablespoons of the sour cream sauce directly over the chicken in each tortilla.
- Sprinkle 3 tablespoons of Monterey Jack cheese across the chicken and sauce.
- Roll each tortilla tightly, tucking in the sides to prevent filling from falling out.
- Arrange the rolled enchiladas seam-side down in a 9×13 inch baking dish, ensuring they fit snugly.
- Pour the remaining sour cream sauce evenly over the top of the rolled enchiladas.
- Scatter 1 cup of shredded cheddar cheese across the entire surface of the enchiladas.
- Bake uncovered at 350°F for 25-30 minutes until the cheese is melted and edges are golden brown.
Notes
- Check tortilla softness before rolling to prevent cracking, gently warming them in the oven helps make the process smoother.
- Shred chicken while still warm for easier pulling and more consistent texture throughout the enchiladas.
- Use a large baking dish to ensure enchiladas aren’t too crowded, allowing even sauce distribution and crispy edges.
- For a gluten-free version, swap regular tortillas for corn tortillas and use a gluten-free cream of chicken soup alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 414 kcal
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 95 mg