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Chicken Enchiladas with Sour Cream White Sauce

Enjoy rich and creamy Chicken Enchiladas with Sour Cream White Sauce that are easy to prepare, family-friendly, and packed with flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken
  • 8 pieces flour tortillas
  • 2 cups sour cream
  • 1 cup chicken broth
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the shredded chicken, 1/2 cup sour cream, diced onions, garlic, cumin, chili powder, salt, and pepper until well combined.
  3. Spoon the chicken mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
  4. In a separate bowl, mix the remaining sour cream with chicken broth until smooth.
  5. Pour the sauce over the enchiladas and top with shredded cheese.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serving
  1. Serve hot, garnished with fresh cilantro if desired.

Notes

For best flavor, toast the garlic before adding to the filling. Leftovers can be stored in the fridge for up to 3 days or frozen for later use. Reheat in the oven at 350°F until heated through. To boost flavor, try adding jalapeños, varying your cheese, or including a splash of lime juice in the sauce.