Description
This delicious Chicken Enchiladas recipe features tender shredded chicken enveloped in corn tortillas, smothered with a creamy sour cream white sauce, and topped with melted cheese. Baked to perfection, this comforting Mexican-inspired dish is perfect for an easy weeknight dinner that combines creamy, cheesy, and savory flavors.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
Assembly
- 10 corn tortillas
- 1 tablespoon olive oil
- 1 cup shredded cheese (cheddar or Mexican blend recommended)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to warm up while you prepare the enchiladas.
- Mix the filling: In a mixing bowl, combine the cooked shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, and cumin. Stir well until all ingredients are evenly incorporated, creating a creamy and flavorful filling.
- Warm the tortillas: Heat a skillet over medium heat and warm each corn tortilla for about 10-15 seconds per side until flexible and pliable. This prevents them from breaking when rolling.
- Assemble the enchiladas: Spoon a generous amount of the chicken mixture onto each warmed tortilla, roll it up tightly, and place it seam-side down in a greased baking dish to keep them secure during baking.
- Add the sauce and cheese: Pour the remaining sour cream mixture evenly over the rolled tortillas in the dish. Then, sprinkle the shredded cheese on top for a golden, bubbly finish.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese has melted and turned golden brown.
- Serve: Remove from the oven and allow to cool slightly before serving. Enjoy your creamy chicken enchiladas hot, optionally garnished with fresh cilantro or sliced jalapeños.
Notes
- Warming tortillas before rolling helps prevent tearing and cracking.
- Use fresh shredded chicken for best flavor, or leftover rotisserie chicken works well.
- Feel free to substitute sour cream with Greek yogurt for a lighter option.
- Add chopped green chilies or a dash of hot sauce to the filling for extra kick.
- This dish can be assembled ahead of time and refrigerated before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, sour cream sauce, creamy chicken enchiladas, baked enchiladas, Mexican dinner, easy enchiladas
