Description
These Chicken Enchiladas With White Sauce are creamy, cheesy, and irresistibly comforting. Perfect for a family dinner or to impress guests, this dish brings rich flavor and soft textures to the table with minimal effort.
Ingredients
Scale
- 3 cups shredded cooked chicken
- 8 large flour tortillas
- 2 cups shredded mozzarella cheese
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350°F and lightly grease a 9×13 baking dish.
- In a mixing bowl, whisk together sour cream, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper until smooth.
- Spread a few spoonfuls of the sauce over the bottom of your baking dish.
- Fill each tortilla with shredded chicken and a bit of shredded cheese. Roll and place seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas and top with remaining cheese.
- Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes until bubbly and lightly golden.
- Remove from oven, let sit for 5 minutes, then top with chopped green onions and cilantro before serving.
Notes
- Warm tortillas slightly before rolling to prevent tearing.
- Mix cheese into the filling for extra flavor and texture.
- Let the enchiladas rest after baking to help them set and slice cleanly.
- Add diced green chiles or jalapeños for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg