Description
A warm, creamy dish that’s perfect for family dinners and gatherings, featuring shredded chicken wrapped in corn tortillas and topped with a delicious white sauce and cheese.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 10 small corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup milk
- 1 can (4 oz) diced green chilies
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat Oven and Prep Pan: Start by preheating your oven to 350°F (175°C). Grease a baking dish with a little oil or butter to prevent sticking.
- Mix the White Sauce: In a mixing bowl, combine the sour cream, cream of chicken soup, milk, diced green chilies, garlic powder, onion powder, salt, and pepper. Stir until everything is well blended.
- Layer the Pan: Spread a thin layer of the white sauce mixture on the bottom of the prepared baking dish.
- Prepare the Tortillas: Take each corn tortilla and fill it with a portion of the shredded chicken. Roll them up tightly and place them seam-side down in the baking dish.
- Add the Remaining Sauce and Cheese: Pour the remaining white sauce over the rolled enchiladas and sprinkle the shredded cheese generously on top.
- Bake Until Golden: Place the baking dish in the preheated oven and bake for about 25-30 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove the dish from the oven, let it sit for a few minutes, garnish with chopped cilantro if desired, then serve and enjoy!
Notes
This dish is perfect for chilly evenings and can be prepped ahead of time and frozen. Customize with your favorite veggies or cheese variations!
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
