Chicken Enchiladas with Sour Cream White Sauce
Savory Chicken Enchiladas wrapped in corn tortillas and drenched in a rich sour cream white sauce, perfect for family gatherings.
Ingredients
For the Filling
- 2 cups cooked, shredded chicken
- 8 pieces corn tortillas Warmed to prevent sogginess
- 1 cup shredded cheese (cheddar or Monterey Jack) Divided for filling and topping
- 1 small onion, diced
- 1 tablespoon olive oil For sautéing onions
For the Sauce
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup green enchilada sauce Can substitute for a spicier red one
- 1 cup shredded cheese For layering on top
Garnish
- for garnish Chopped cilantro Optional, adds freshness
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium skillet, heat the olive oil over medium heat. Add the diced onions and sauté until soft and translucent (about 3-4 minutes).
- In a large bowl, combine the cooked shredded chicken, sautéed onions, salt, pepper, and half of the shredded cheese. Mix until evenly combined.
Assembly
- Take a corn tortilla, add about ¼ cup of the chicken mixture, and roll it tightly. Place the rolled enchilada seam-side down in a greased baking dish. Repeat for all tortillas.
- In the same bowl used for the filling, whisk together the cream of chicken soup, sour cream, and green enchilada sauce. Pour this sauce evenly over the rolled enchiladas.
- Top with the remaining shredded cheese, and cover the dish with aluminum foil.
Baking
- Bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and lightly browned.
- Let cool for a few minutes, then garnish with fresh cilantro before serving.
Notes
Ensure tortillas are warmed before filling to avoid sogginess. Store leftovers in an airtight container for up to 3-4 days. For longer storage, freeze before baking.