Description
Chicken enchiladas topped with a creamy white sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 flour tortillas
- 1 cup shredded cheese
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F.
- In a bowl, mix cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, cumin, salt, and pepper.
- Spread a thin layer of the sauce in the bottom of a baking dish.
- Fill each tortilla with shredded chicken and some cheese, then roll them up.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining sauce over the top and sprinkle with remaining cheese.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- You can add vegetables to the filling if desired.
- Use corn tortillas for a gluten-free option.
- Top with fresh cilantro for garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken enchiladas, sour cream white sauce, Mexican food