Description
Delicious chicken enchiladas wrapped in flour tortillas and topped with a creamy sour cream white sauce.
Ingredients
- 2 cups cooked chicken, shredded
- 8 flour tortillas
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with garlic powder, onion powder, salt, and pepper until well combined.
- In another bowl, combine the sour cream and cream of chicken soup, mixing thoroughly.
- Take a tortilla, fill it with the chicken mixture, and roll it up tightly, seam side down.
- Place the rolled tortillas seam side down in a greased baking dish, fitting them snugly.
- Pour the sour cream sauce evenly over the rolled tortillas, ensuring all are covered.
- Sprinkle shredded cheese on top, creating a cheesy layer that will melt and bubble.
- Bake for 25-30 minutes until the cheese turns golden and bubbly.
Notes
For best results, warm the tortillas slightly before rolling to prevent cracking. Consider adding diced green chilies for a spicy kick.
