Sour Cream Chicken Enchiladas
Delicious and comforting Sour Cream Chicken Enchiladas with creamy flavors and tender chicken, perfect for family dinners or hosting friends.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
- 1 cup sour cream Greek yogurt can be substituted for a healthier option.
- 1 can green chiles, diced (4 oz) Can be skipped or replaced with diced jalapeños.
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 8 small flour tortillas Whole wheat tortillas can be used for a healthier version.
- 1 cup enchilada sauce
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine cooked chicken, sour cream, green chiles, Monterey Jack cheese, garlic powder, onion powder, salt, and pepper.
- Spread a little enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with cheddar cheese.
Baking
- Bake for 25-30 minutes, until the cheese is bubbly and golden.
Serving
- Serve hot, garnished with cilantro if desired.
Notes
To store leftovers, let the enchiladas cool completely. Place in an airtight container in the refrigerator for about 3-4 days. They can also be frozen for longer storage.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 2g
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