Description
A comforting family recipe featuring shredded chicken wrapped in warm tortillas, smothered in a creamy sour cream white sauce.
Ingredients
- 2 cups cooked, shredded chicken
- 8 flour tortillas
- 1 cup sour cream
- 1 cup white cheese (Monterey Jack or Queso Blanco), shredded
- 1 cup enchilada sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with garlic powder, onion powder, salt, and pepper.
- Warm the tortillas slightly to make them pliable.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Place a portion of the chicken mixture in each tortilla, roll them up, and place seam side down in the baking dish.
- In another bowl, combine the sour cream and half of the shredded cheese.
- Pour the sour cream mixture over the enchiladas, then top with remaining enchilada sauce and cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Notes
You can use leftover rotisserie chicken for quicker preparation. Allow the sour cream sauce to chill to enhance the flavors.
