Creamy Chicken Enchiladas with Sour Cream White Sauce Bliss

Indulge in Chicken Enchiladas with Sour Cream White Sauce, a comforting and customizable dinner option perfect for gatherings.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 6 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

3 cups Shredded Chicken Use rotisserie chicken for convenience
8 pieces Tortillas Flour tortillas work great
1 can Green Chilies Substitute with jalapeños for more heat

For the Sauce

1 cup Sour Cream Greek yogurt can be used as a lighter option
1 can Cream of Chicken Soup Can be replaced with homemade white sauce

For the Topping

2 cups Cheese (Mexican blend or Pepper Jack) Cheddar can be used as well
0.5 cup Cilantro Optional; garnish

Equipment

9×13-inch baking dish
Mixing bowls
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, half of the cheese, and green chilies.
In another bowl, blend the sour cream and cream of chicken soup until smooth.
Pour a thin layer of the sauce into the bottom of a 9x13-inch baking dish.
Fill each tortilla generously with the chicken mixture and roll tightly.
Pour the remaining sauce over the top of the filled tortillas and sprinkle the rest of the cheese.
Bake for 25–30 minutes, or until the cheese is bubbly and golden brown.
Let them sit for 5 minutes before serving, and garnish with chopped cilantro.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 320mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat in the oven for best results.

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