Chicken Enchiladas with Sour Cream White Sauce
These Chicken Enchiladas with Sour Cream White Sauce offer a rich and creamy twist on traditional enchiladas. Filled with tender shredded chicken, soft tortillas, and a tangy sour cream sauce, this easy-to-make dish is perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Enchiladas:
- 10 flour tortillas
- 16 oz sour cream
- 10.5 oz cream of chicken soup
- 4 oz canned diced green chiles
- 5 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat the Oven:
- Preheat oven to 350°F (175°C).
- Prepare the Sauce:
- In a bowl, mix together sour cream, cream of chicken soup, and green chiles until smooth.
- Assemble the Enchiladas:
- Fill each tortilla with ½ cup shredded chicken, 2 tbsp of sauce, and some Monterey Jack cheese. Roll up the tortillas and place in a greased baking dish.
- Top the Enchiladas:
- Pour the remaining sauce over the enchiladas and top with the remaining cheeses.
- Bake:
- Cover with foil and bake for 30 minutes. Let cool for a few minutes before serving.
Notes
- Spicy Green Chili Enchiladas: Add hot green chiles or jalapeños to the sauce for extra heat.
- Vegetarian Enchiladas: Use sautéed vegetables like bell peppers and zucchini instead of chicken.
- Buffalo Chicken Enchiladas: Add buffalo sauce to the shredded chicken for a spicy twist.
- Cheese Variations: Swap Monterey Jack for cheddar or pepper jack for a different flavor.
