Sour Cream Chicken Enchiladas
A delicious and easy meal featuring creamy and cheesy chicken enchiladas, perfect for busy weeknights or entertaining guests.
Ingredients
Main ingredients
- 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
- 4 pieces flour tortillas Ensure the tortillas are soft.
- 1 cup sour cream Can swap for Greek yogurt for a healthier option.
- 1 cup shredded cheese Cheddar or Monterey Jack works well.
- 1 can cream of chicken soup (10 oz)
Spices and seasoning
- 1 teaspoon chili powder Add more for extra heat if desired.
- 1 teaspoon garlic powder
- to taste Salt and pepper
Garnish
- Chopped green onions Optional for garnishing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with chili powder, garlic powder, salt, and pepper.
- Spread a small amount of the soup in the bottom of a baking dish.
- Place a handful of the chicken mixture in each tortilla and roll them up.
- Arrange the rolled tortillas seam side down in the baking dish.
Assembly and Baking
- In a separate bowl, combine the remaining cream of chicken soup, sour cream, and half of the cheese.
- Pour the creamy mixture over the enchiladas and sprinkle the remaining cheese on top.
- Bake in the preheated oven for about 25-30 minutes, or until bubbly and golden.
Notes
Serve with a side of rice, beans, or a fresh salad. You can also add toppings like avocado, salsa, or more sour cream.