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Best Chicken Enchiladas with Sour Cream White Sauce

These creamy and savory enchiladas are a family favorite, filled with tender chicken and topped with a luscious sour cream sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken
  • 8 pieces corn tortillas
  • 1 cup sour cream
  • 1 cup shredded cheese (Cheddar or Monterey Jack)
  • 1 can (10 oz) cream of chicken soup
  • 1 cup salsa
Seasoning and Cooking
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (176°C).
  2. In a mixing bowl, combine the sour cream, cream of chicken soup, garlic powder, cumin, and a pinch of salt and pepper.
  3. In another bowl, mix the cooked shredded chicken with half of the salsa (about ½ cup) and a dash of salt and pepper.
  4. Take a corn tortilla, fill it with a portion of the chicken mixture, and roll it tightly. Place it seam-side down in a lightly greased baking dish. Repeat until all tortillas are filled.
  5. Pour the remaining sour cream sauce evenly over the rolled enchiladas.
  6. Sprinkle the shredded cheese over the top.
  7. Bake for 20-25 minutes, or until the cheese is bubbly and golden.
  8. Garnish with additional salsa and fresh cilantro, if desired. Serve hot.

Notes

For variations, consider adding black beans or sautéed vegetables to the chicken mixture or using different cheese types. Ensure tortillas are warm for easy rolling, and do not overfill them to avoid bursts during baking. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.