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Delicious chicken enchiladas topped with sour cream sauce on a plate.

Chicken Enchiladas with Sour Cream Sauce

A comforting recipe perfect for weeknight dinners, combining creamy sauce and tender chicken wrapped in warm tortillas.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Rotisserie chicken works great.
  • 8 pieces flour tortillas Use medium flour tortillas so they roll easily.
  • 1 cup shredded cheese (cheddar or Mexican blend) A mix of sharp cheddar and Monterey Jack gives good melting and flavor.
  • 1 can cream of chicken soup Shake the can well. Low-sodium version can be used.
  • 1 cup sour cream Full-fat sour cream makes a silkier sauce.
  • 1 cup chicken broth Use homemade or low-sodium broth.
  • 1 teaspoon garlic powder For fresh garlic, use one clove minced.
  • 1 teaspoon onion powder Onion powder blends into the sauce better.
  • 1 teaspoon cumin Adjust to your family's taste.
  • to taste Salt and pepper Start light and taste the chicken filling before rolling.
  • to garnish Chopped cilantro Add just before serving to keep it bright.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the cooked shredded chicken, half of the cheese, garlic powder, onion powder, cumin, salt, and pepper.
  3. Spoon a portion of the chicken mixture into each tortilla, roll them up, and place in a greased baking dish.
  4. In another bowl, whisk together the cream of chicken soup, sour cream, and chicken broth. Pour this sauce over the rolled tortillas.
  5. Sprinkle the remaining cheese on top.
Cooking
  1. Bake for 20-25 minutes until heated through and bubbly.
  2. Garnish with chopped cilantro and serve.

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, wrap in foil and place in a freezer bag for up to 2 months.