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Amazing Sour Cream Chicken Enchiladas: 20-Min Joy

Sour Cream Chicken Enchiladas
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Enjoy these creamy Sour Cream Chicken Enchiladas, a comforting casserole perfect for family dinners. They feature tender chicken and a rich white sauce, baked to golden perfection.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 can (4 oz) diced green chiles, undrained
  • 1 can (10 oz) enchilada sauce, mild or medium
  • 1 can (10 oz) cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: chopped cilantro, sliced jalapeños, extra sour cream

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, diced green chiles, enchilada sauce, cream of chicken soup, sour cream, milk, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well until everything is thoroughly combined.
  3. Warm the corn tortillas slightly. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by briefly warming them in a dry skillet. This makes them more pliable and less likely to break when rolling.
  4. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla.
  5. Roll up the tortillas and place them seam-side down in a lightly greased 9×13 inch baking dish.
  6. Pour any remaining chicken mixture evenly over the rolled enchiladas.
  7. Sprinkle the Monterey Jack and cheddar cheeses evenly over the top.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  9. Let the enchiladas rest for a few minutes before serving.
  10. Serve warm with your favorite optional toppings.

Notes

  • For a spicier enchilada, use a medium or hot enchilada sauce and add a pinch of cayenne pepper to the chicken mixture.
  • You can use rotisserie chicken for a quick shortcut.
  • If you prefer a thinner sauce, add a little more milk, about 1/4 cup at a time, until you reach your desired consistency.
  • Make ahead: Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

Nutrition

Find it online: https://savoryskies.com/sour-cream-chicken-enchiladas/