Chicken Enchiladas with Sour Cream White Sauce
Tender shredded chicken wrapped in corn tortillas, smothered in a creamy sour cream sauce and melted cheese - a comforting Tex-Mex classic.
Ingredients
For Enchiladas:
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ½ cup diced onion
- 1 (4 oz) can diced green chiles
- 1 tsp ground cumin
- ½ tsp garlic powder
For Sour Cream White Sauce:
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- 1 tsp chili powder
- ½ tsp salt
Instructions
- Preheat oven to 350°F (175°C).Mix chicken, ½ cup of each cheese, onion, green chiles, cumin and garlic powder.Warm tortillas to make pliable. Fill each with chicken mixture, roll up and place seam-side down in baking dish.Whisk together sauce ingredients and pour over enchiladas.Top with remaining cheese and bake 25-30 minutes until bubbly.Let rest 5 minutes before serving.
Notes
- Substitute rotisserie chicken for quick prep
- For spicier version, add jalapeños to filling
- Can be assembled ahead and refrigerated before baking