Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 small flour tortillas
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onions
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté onions until translucent.
- In a large bowl, mix the shredded chicken, sautéed onions, garlic powder, cumin, salt, and pepper.
- In another bowl, combine the sour cream and cream of chicken soup.
- Take a tortilla, fill it with the chicken mixture, and roll it up.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour the sour cream mixture over the top of the enchiladas and sprinkle with shredded cheese.
- Bake for 20-25 minutes until bubbly.
- Garnish with chopped cilantro if desired and serve.
Notes
Let the chicken cool slightly before mixing to keep the filling moist. Toast tortillas briefly on a skillet to add a faint toasty note.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Dairy-Free Optional, Gluten-free optional
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg