Description
Chicken Enchiladas with Sour Cream White Sauce is a comforting Mexican-inspired dish featuring tender shredded chicken rolled in soft flour tortillas, topped with a creamy sauce made from sour cream, cream of chicken soup, and diced green chiles, then baked to perfection with melted Monterey Jack and cheddar cheeses.
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 your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas.
- Soften Tortillas: Place the tortillas in a 9×13 baking dish and soften them in the warm oven for 5 minutes to make them easier to roll.
- Mix Sauce: In a medium mixing bowl, blend together the cream of chicken soup, sour cream, and diced green chiles until smooth and well combined.
- Assemble Enchiladas: Take one softened tortilla and fill it with about 1/2 cup of shredded chicken, 2 tablespoons of the sour cream sauce, and 2 tablespoons of Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in a lightly greased 9×13 baking dish. Repeat this process until all tortillas are filled and arranged in the dish. Use a second smaller dish if necessary.
- Add Sauce and Cheese Topping: Pour the remaining sour cream white sauce evenly over the assembled enchiladas. Sprinkle with the remaining Monterey Jack cheese and all of the shredded cheddar cheese.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to heat through and melt the cheese.
- Finish Baking Uncovered: Remove the foil and bake for an additional 5 minutes to allow the cheese to brown slightly and the sauce to thicken.
Notes
- These enchiladas are delicious on their own but can be garnished with toppings like sliced olives, guacamole, diced tomatoes, chopped green onion, or fresh cilantro for extra flavor and color.
- For freezing, wrap the enchiladas tightly with plastic wrap followed by foil to preserve freshness.
- Drain any excess liquid from the enchiladas before freezing and avoid topping with cheese until you are ready to bake.
- You can freeze the enchiladas before baking; when ready to cook, bake frozen enchiladas at 350 degrees Fahrenheit, covered with foil for 25 minutes, then remove foil and bake for an additional 25 minutes to finish.
- If thawed before baking, bake at 350 degrees Fahrenheit covered for 25 minutes and then uncovered for 5 minutes as per the original instructions.
Nutrition
- Serving Size: 1 enchilada
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
