Description
Delicious chicken enchiladas wrapped in tortillas and topped with a rich sour cream white sauce, perfect for a family weeknight dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 8 small tortillas
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup chicken broth
- 1/2 cup chopped onions
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, half of the cheese, chopped onions, garlic powder, chili powder, salt, and pepper. Mix well until evenly coated.
- Take a tortilla, scoop a portion of the chicken mixture into the center, roll it up tightly, and place it seam-side down in a baking dish. Repeat for all tortillas.
- In a separate bowl, whisk together the sour cream, cream of chicken soup, and chicken broth until smooth.
- Pour the sauce over the enchiladas in the baking dish, ensuring they are covered completely.
- Sprinkle the remaining cheese on top.
- Bake for 25-30 minutes, or until cheese is bubbly and golden.
- Serve warm and enjoy!
Notes
Garnish with fresh cilantro or green onions for presentation. Adjust spiciness and creaminess to taste.
