Chicken Enchiladas with Sour Cream White Sauce
Take your dinner to the next level with these Chicken Enchiladas topped with a rich, creamy sour cream white sauce. Filled with tender shredded chicken, gooey cheese, and a touch of green chile heat, these enchiladas are baked to golden perfection. Here’s how to make this comforting dish:
Ingredients:
- 10 flour tortillas: Perfect for wrapping up all the tasty fillings.
- 16 oz sour cream: Forms the base for the creamy sauce.
- 10.5 oz cream of chicken soup: Adds creaminess and depth.
- 4 oz canned diced green chiles: For a subtle kick of flavor.
- 5 cups cooked, shredded chicken: The star of the dish.
- 2 cups shredded Monterey Jack cheese: Melts into a deliciously gooey layer.
- 1 cup shredded cheddar cheese: Adds sharp, cheesy flavor.
Directions:
Step 1: Preheat and Prep
- Preheat your oven to 350°F.
- Soften the tortillas in the warm oven for a few minutes to make rolling easier.
- In a bowl, mix together the sour cream, cream of chicken soup, and diced green chiles until smooth and well combined.
Step 2: Assemble the Enchiladas
- Lay each tortilla flat and place ½ cup of shredded chicken down the center.
- Add 2 tablespoons of the sour cream sauce and a generous sprinkle of Monterey Jack cheese on top of the chicken.
- Roll up the tortillas tightly and place them seam-side down in a baking dish. Repeat until all tortillas are filled and arranged neatly.