Description
Chicken Enchiladas with White Sauce is a comforting and creamy baked dish featuring tender shredded chicken rolled in soft flour tortillas, smothered in a luscious white sauce made from sour cream and cream of chicken soup, and topped with melted cheese for a cozy family meal.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Tortillas
- 8 flour tortillas
White Sauce
- 1 cup sour cream
- 1 can (about 10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheese (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the desired temperature for baking the enchiladas evenly.
- Prepare Chicken Filling: In a bowl, combine the shredded cooked chicken with 1 cup of shredded cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly to evenly distribute the seasoning and cheese throughout the filling.
- Mix White Sauce: In a separate bowl, blend together the sour cream, cream of chicken soup, and milk until smooth to create the creamy white sauce that will coat the enchiladas.
- Fill Tortillas: Spoon an equal amount of the chicken filling into each flour tortilla. Roll each tortilla tightly to enclose the filling completely.
- Arrange in Baking Dish: Place the rolled tortillas seam side down in a baking dish, fitting them snugly side by side.
- Pour Sauce: Pour the prepared white sauce evenly over the arranged tortillas, ensuring they are well coated.
- Add Cheese Topping: Sprinkle the remaining 1 cup of shredded cheese over the top of the sauce-covered enchiladas for a gooey, golden crust.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden brown.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- For extra flavor, add chopped green chilies or jalapeños to the filling.
- To make this dish gluten-free, use corn tortillas instead of flour tortillas.
- Allow enchiladas to rest for 5 minutes before serving to let the sauce set.
