Description
Chicken Enchiladas with Sour Cream White Sauce is a creamy and cheesy Mexican-inspired dish featuring tender shredded chicken wrapped in soft flour tortillas, smothered in a tangy sour cream and green chile sauce, 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
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: While the oven is heating, place the flour tortillas in a 9×13 inch baking dish and warm them in the oven for 5 minutes to make them soft and pliable for rolling.
- Prepare sauce: In a medium mixing bowl, combine the sour cream, canned cream of chicken soup, and diced green chiles until the mixture is well blended and smooth.
- Fill tortillas: Spoon about 1/2 cup of shredded chicken into the center of each softened tortilla. Add 2 tablespoons of the prepared sour cream sauce and 2 tablespoons of shredded Monterey Jack cheese on top of the chicken.
- Roll and arrange: Roll up each tortilla tightly and place seam-side down in a lightly greased 9×13 inch baking dish. Use an additional smaller dish if all enchiladas do not fit in one dish.
- Add remaining sauce and cheese: Pour the remaining sour cream sauce evenly over the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese along with all the shredded cheddar cheese evenly on top.
- Bake covered: Cover the baking dish with foil and bake for 25 minutes at 350 degrees Fahrenheit to allow the flavors to meld and the cheese to melt.
- Bake uncovered: Remove the foil and continue baking for an additional 5 minutes to brown the cheese slightly and create a bubbly, golden top.
Notes
- These enchiladas can be garnished with sliced olives, guacamole, diced tomatoes, chopped green onion, and cilantro for added flavor and freshness.
- For freezing, wrap the enchiladas tightly in plastic wrap and then foil to prevent freezer burn.
- Drain any excess liquid from the enchiladas before freezing and wait to add cheese topping until just before baking.
- You can freeze the enchiladas before or after baking; freezing before baking is recommended for best texture.
- When baking from frozen, add an extra 20 minutes to the covered baking time before removing foil and finishing uncovered.
- Thaw frozen enchiladas completely before baking if preferred; then bake as directed for 25 minutes covered and 5 minutes uncovered at 350 degrees Fahrenheit.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
