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–+ servings

Chicken Enchiladas with Sour Cream White Sauce

Delicious chicken enchiladas smothered in a creamy sour cream white sauce, topped with cheese and baked to perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 2 cups Cooked Chicken Shredded
  • 1 cup Shredded Cheese Cheddar or Monterey Jack
  • 1 cup Enchilada Sauce Store-bought or homemade
  • 8 large Corn Tortillas Warmed
For the Sour Cream White Sauce
  • 1 cup Sour Cream
  • 1 cup Heavy Cream
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

Method
 

Prepare the Filling
  1. In a mixing bowl, combine the shredded chicken, 1/2 cup of shredded cheese, and 1/2 cup of enchilada sauce.
  2. Mix well until all ingredients are combined.
Make the Sour Cream White Sauce
  1. In a separate bowl, whisk together the sour cream, heavy cream, garlic powder, onion powder, salt, and black pepper until smooth.
Assemble the Enchiladas
  1. Preheat the oven to 350°F (175°C).
  2. Spread 1/2 cup of enchilada sauce on the bottom of a baking dish.
  3. Take a warmed tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in the baking dish.
  4. Repeat with the remaining tortillas and filling.
Add the Sauces and Bake
  1. Pour the sour cream white sauce over the assembled enchiladas.
  2. Sprinkle the remaining 1/2 cup of shredded cheese on top.
  3. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden.
Serve
  1. Remove from the oven and let cool for a few minutes before serving.
  2. Garnish with fresh cilantro if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gFiber: 3gSugar: 2g

Notes

For extra flavor, you can add diced green chilies to the chicken filling.

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