Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Servings: 10 enchiladas
I love enchiladas and this chicken enchiladas with sour cream white sauce are nothing short. This has loads of melted cheese on top. These enchiladas are the creamiest and one of the best enchiladas I have ever made! The best part is, that you can easily make this anytime. And this is also excellent for meal prep as you can whip this up a few days ahead.
Ingredients
16 oz. sour cream
10 flour tortillas
4 oz. canned diced green chiles
5 c. cooked chicken, shredded
10.5 oz. canned cream of chicken soup
1 c. shredded cheddar cheese
2 c. shredded Monterey Jack cheese
HOW TO MAKE CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE
Step 1: Prepare the oven. Preheat it to 350 degrees F. In the warm oven, soften the tortillas. Whisk the soup, sour cream, and chiles until well blended.
Step 2: With half c chicken, fill each tortilla. Drizzle 2 tbsp each of the sauce and sprinkle with Monterey Jack cheese. Roll the tortilla up one at a time and place them in the baking dish. Do this for the rest of the tortillas.
Step 3: Cover the tortillas with the rest of the sauce and sprinkle the rest of the Monterey Jack cheese on top followed by the cheddar cheese.
Step 4: Tent the dish with foil and place it in the preheated oven. Bake for about 30 minutes.
Step 5: Remove from the oven when done and serve the Chicken Enchiladas with Sour Cream White Sauce immediately. Enjoy!
Tips:
You can prep this a few days in advance and simply keep the stuffed and rolled enchiladas in a covered baking dish. Make sure to store the sauce separately.
The sauce may thicken when chilled and reheated. To fix this, add 1 tbsp of whole milk or chicken stock at a time until you have reached a creamy sauce consistency, making sure to constantly whisk it as you go.
Nutritional Facts:
Calories: 454 kcal, Carbohydrates: 20g, Protein: 30g, Fat: 28g, Cholesterol: 110mg, Sodium: 740mg, Potassium: 327g
Ingredients
- 16 oz. sour cream
- 10 flour tortillas
- 4 oz. canned diced green chiles
- 5 c. cooked chicken, shredded
- 10.5 oz. canned cream of chicken soup
- 1 c. shredded cheddar cheese
- 2 c. shredded Monterey Jack cheese
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. In the warm oven, soften the tortillas. Whisk the soup, sour cream, and chiles until well blended.
Step 2: With half c chicken, fill each tortilla. Drizzle 2 tbsp each of the sauce and sprinkle with Monterey Jack cheese. Roll the tortilla up one at a time and place them in the baking dish. Do this for the rest of the tortillas.
Step 3: Cover the tortillas with the rest of the sauce and sprinkle the rest of the Monterey Jack cheese on top followed by the cheddar cheese.
Step 4: Tent the dish with foil and place it in the preheated oven. Bake for about 30 minutes.
Step 5: Remove from the oven when done and serve the Chicken Enchiladas with Sour Cream White Sauce immediately. Enjoy!
Notes
You can prep this a few days in advance and simply keep the stuffed and rolled enchiladas in a covered baking dish. Make sure to store the sauce separately. The sauce may thicken when chilled and reheated. To fix this, add 1 tbsp of whole milk or chicken stock at a time until you have reached a creamy sauce consistency, making sure to constantly whisk it as you go.
