Description
Delicious Chicken Enchiladas with a creamy sour cream white sauce, filled with shredded chicken and cheeses, baked to perfection for a comforting Mexican-inspired meal.
Ingredients
Scale
Enchiladas
- 10 flour tortillas, taco size
- 5 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Sour Cream White Sauce
- 16 ounces sour cream
- 10.5 ounces canned cream of chicken soup
- 4 ounces canned diced green chiles
Instructions
- Preheat oven: Preheat the oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the enchiladas.
- Soften tortillas: While the oven is warming, arrange the flour tortillas in a 9×13 baking dish and place them in the oven for 5 minutes to soften, making them easier to roll.
- Prepare sauce: In a medium mixing bowl, blend the cream of chicken soup, sour cream, and diced green chiles together until smooth and well combined.
- Fill tortillas: Place about 1/2 cup of shredded chicken onto each softened tortilla, add 2 tablespoons of the prepared sauce and 2 tablespoons of shredded Monterey Jack cheese.
- Roll enchiladas: Roll each filled tortilla tightly and position each seam-side down in a lightly greased 9×13 baking dish. Use an additional smaller dish if needed to fit all enchiladas.
- Add sauce and cheese: Pour the remaining sauce evenly over the enchiladas, then sprinkle with the remaining Monterey Jack cheese and all the shredded cheddar cheese on top.
- Bake covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to heat through and melt the cheese.
- Bake uncovered: Remove the foil and continue baking for an additional 5 minutes to lightly brown the cheese and finish cooking.
Notes
- These enchiladas are excellent served plain or garnished with sliced olives, guacamole, diced tomatoes, chopped green onion, or fresh cilantro for extra flavor.
- For freezing, wrap the enchiladas tightly in plastic wrap followed by foil to prevent freezer burn.
- Drain any excess liquid before freezing and avoid adding cheese on top until ready to bake.
- You can freeze the enchiladas either before or after baking. Freezing before baking is preferred.
- If baking after thawing, bake covered at 350 degrees Fahrenheit for 25 minutes and then 5 minutes uncovered.
- If baking from frozen, add approximately 20 minutes to the baking time after removing foil.
Nutrition
- Serving Size: 1 enchilada
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
