Description
These enchiladas combine tender, shredded chicken with a rich, creamy white sauce, all wrapped in soft tortillas, making them a delightful comfort food option for any occasion.
Ingredients
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 2 cups sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (Mexican blend)
- 1 cup diced onions
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil over medium heat in a skillet. Sauté diced onions until soft and translucent.
- Combine cooked chicken, half of the sour cream, cream of chicken soup, garlic powder, cumin, salt, and pepper in a mixing bowl.
- Fill each tortilla with the chicken mixture and roll it up tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Mix the remaining sour cream with chicken broth (optional), and pour this sauce over the enchiladas. Top with shredded cheese.
- Bake for 25-30 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve hot and enjoy!
Notes
Feel free to use low-fat sour cream or gluten-free tortillas to accommodate dietary needs. Serve with garnishes like fresh cilantro or green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican