Description
Chicken Enchiladas with Sour Cream White Sauce is a delicious, comforting dish that transforms simple ingredients into a flavor-packed meal. Picture tender chicken wrapped in soft tortillas and smothered in a creamy white sauce, topped with melted cheese and fresh cilantro. Perfect for any gathering or a cozy night in, this recipe is sure to impress both family and friends alike.
Ingredients
Scale
- 3 cups shredded boneless, skinless chicken breasts (about 3–4 breasts)
- 2 cloves fresh garlic, minced
- 1 medium yellow onion, diced
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 10.5 oz can cream of chicken soup
- 4 oz canned green chiles, drained
- Fresh cilantro (optional, for garnish)
- Juice of 1 lime (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Shred the cooked chicken using two forks.
- In a skillet over medium heat, sauté the diced onion and minced garlic until fragrant and translucent (about 5 minutes).
- Add the shredded chicken and drained green chiles to the skillet; season with salt and pepper.
- In a bowl, mix sour cream and cream of chicken soup until smooth.
- Spread some sauce on the bottom of a baking dish, fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas, sprinkle cheese on top, and bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 150g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg