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Sour Cream Chicken Enchiladas

Creamy and zesty chicken enchiladas that are quick to prepare and perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked shredded chicken
  • 1 cup sour cream
  • 1 cup shredded cheese cheddar or Monterrey Jack
  • 1 can 10 oz cream of chicken soup
  • 1 can 4 oz diced green chiles
  • 8 flour tortillas
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Skillet
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, sour cream, half of the cheese, cream of chicken soup, diced green chiles, garlic powder, onion powder, cumin, salt, and black pepper.
  3. Fill each tortilla with about 1/4 cup of the chicken mixture and roll it tightly.
  4. Place the filled tortillas seam-side down in a greased 9x13 inch baking dish.
  5. Mix the remaining cream of chicken soup with a splash of water in a small bowl and pour the sauce over the arranged enchiladas.
  6. Sprinkle the remaining cheese on top of the enchiladas.
  7. Bake in the preheated oven for 25 minutes or until bubbly and golden.

Notes

Serve with guacamole or salsa for a refreshing contrast.