Description
Looking for a comforting, creamy, and cheesy twist on traditional enchiladas? Look no further! These Chicken Enchiladas with Sour Cream White Sauce are packed with tender chicken, green chiles, and a blend of Monterey Jack and cheddar cheeses. Perfect for a family dinner or a cozy night in, this dish is sure to become a favorite.
Ingredients
10 flour tortillas
16 ounces sour cream
10.5 ounces cream of chicken soup
4 ounces canned diced green chiles
5 cups cooked chicken, shredded
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Soften the tortillas in the warm oven.
- Prepare Sauce: In a medium bowl, mix together the cream of chicken soup, sour cream, and canned diced green chiles until well combined.
- Fill Tortillas: Fill each tortilla with ½ cup of shredded chicken, 2 tablespoons of the sauce mixture, and a sprinkle of Monterey Jack cheese. Roll up each tortilla and place them seam-side down in a baking dish.
- Top with Sauce and Cheese: Pour the remaining sauce over the top of the enchiladas. Sprinkle the remaining Monterey Jack cheese and all of the cheddar cheese over the top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for about 30 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool slightly before serving.
Notes
For a lighter version, substitute Greek yogurt for sour cream.
Customize the filling with vegetables or black beans for a vegetarian option.
Make-ahead tip: Assemble and freeze before baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 10 enchiladas
- Calories: 400 kcal per serving