Chicken Enchiladas with White Sauce
These creamy Chicken Enchiladas with a tangy sour cream white sauce combine tender chicken and melted cheese for a comforting and easy Mexican dinner that the whole family will love.
Equipment
- 1 9x13 baking dish
- 1 mixing bowl
Ingredients
- 10 flour tortillas taco size
- 16 ounces sour cream
- 10.5 ounces canned cream of chicken soup
- 4 ounces canned diced green chiles
- 5 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place tortillas in a 9x13 baking dish and soften in the warm oven for 5 minutes.
- Mix cream of chicken soup, sour cream, and diced green chiles until well blended.
- Fill each tortilla with about 1/2 cup shredded chicken, 2 tablespoons of the sauce, and 2 tablespoons of Monterey Jack cheese.
- Roll up tortillas and place them seam-side down in a lightly greased 9x13 baking dish, using an additional dish if needed.
- Pour remaining sauce over the enchiladas and sprinkle with remaining Monterey Jack and all cheddar cheese.
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 5 minutes until cheese is melted and bubbly.
Notes
- Garnish with sliced olives, guacamole, diced tomatoes, green onion, or cilantro for extra flavor.
- Freeze before baking; wrap tightly in plastic wrap and foil.
- Drain excess liquid before freezing and apply cheese before baking.
- Bake frozen enchiladas about 20 minutes longer than thawed ones.