Description
Delicious sour cream chicken enchiladas that are creamy, cheesy, and full of flavor. A perfect weeknight dinner that the whole family will love!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 small flour tortillas
- 1 cup enchilada sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix well.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Take a tortilla, spoon some of the chicken mixture into the center, sprinkle with cheese, then roll it up and place seam-side down in the baking dish.
- Repeat with remaining tortillas and chicken mixture.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas, then sprinkle with the remaining cheese.
- Cover with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro if desired and serve hot.
Notes
- You can use rotisserie chicken for a quick and easy option.
- Feel free to add black beans or corn to the chicken mixture for added flavor and texture.
- These enchiladas freeze well, so you can make a batch ahead of time!
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 2
- Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 18