Description
These Chicken Enchiladas with Sour Cream White Sauce are a cozy, cheesy comfort food classic. Loaded with shredded chicken and covered in a creamy, tangy sauce, they’re perfect for an easy dinner or a crowd-pleasing party dish. The bubbling cheese on top, the soft tortillas, and the zesty flavors make this an irresistible choice when you’re hunting for dinner ideas that feel both indulgent and homemade. Whether you’re looking for a quick weeknight recipe, a family-friendly casserole, or a satisfying addition to your comfort food rotation, this easy recipe has you covered.
Ingredients
2 cups cooked chicken, shredded (rotisserie works great)
1 cup shredded Monterey Jack cheese (plus more for topping)
1/2 cup sour cream
1 can (10 oz) cream of chicken soup
1/2 cup chicken broth
1/4 cup diced green chilies
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
6 to 8 flour tortillas
2 tablespoons butter
Diced tomatoes and chopped cilantro (optional garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, mix shredded chicken, 1 cup cheese, garlic powder, onion powder, salt, and pepper.
- In a saucepan, melt butter. Stir in cream of chicken soup and broth. Heat until smooth.
- Remove from heat, stir in sour cream and green chilies. Do not boil.
- Fill tortillas with chicken mixture, roll up, and place seam-side down in the dish.
- Pour sour cream sauce over enchiladas and top with more cheese.
- Bake uncovered for 25-30 minutes or until cheese is bubbly and slightly golden.
- Garnish with diced tomatoes and cilantro before serving.