Description
Chicken enchiladas with sour cream white sauce bring tender shredded chicken and melty cheese together in corn tortillas, all smothered in a creamy, tangy sauce that’s pure comfort on a plate. Your family will love the bubbly, golden finish straight from the oven.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked shredded chicken
- 8 flour tortillas
- 1 cup shredded cheese
Supporting Ingredients:
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Warm your oven to 350°F, creating the perfect environment for baking these creamy enchiladas.
- Whisk together 1 can cream of chicken soup, 1 cup sour cream, 1 cup chicken broth, 1 teaspoon each of garlic powder, onion powder, and cumin, then season with salt and pepper to develop a smooth, tangy sauce.
- Spread a thin layer of the sauce across the bottom of a 9×13 inch baking dish to prevent sticking and add extra flavor.
- Take a flour tortilla and pile ¼ cup shredded chicken and 2 tablespoons of cheese in the center, then carefully roll it into a tight cylinder.
- Nestle each rolled tortilla seam-side down in the prepared baking dish, creating a snug arrangement.
- Generously drizzle the remaining sauce over the enchiladas, ensuring every inch gets covered.
- Sprinkle the final ½ cup of cheese across the top, creating a golden, melty blanket.
- Slide the baking dish into the preheated oven and bake for 25-30 minutes until the cheese turns bubbly and slightly golden brown.
- Remove from the oven and let the enchiladas rest for 5 minutes to allow the sauce to set and flavors to meld together.
Notes
- Make the sauce ahead of time to let the flavors blend and deepen, giving your enchiladas more complex taste.
- Warm tortillas slightly before filling to prevent cracking and make rolling easier.
- For a lighter version, swap full-fat sour cream with Greek yogurt and use low-fat cheese.
- When shredding chicken, use two forks to pull meat apart for the most tender, even texture.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 to 6
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg