Chicken and Sour Cream Enchiladas
Sour Cream Chicken Enchiladas are definitely a family favorite. This is a great weeknight recipe that I use almost every week because the whole family truly loves it!
Servings: 8 enchiladas
Ingredients
- 3 cups shredded chicken I like to use a rotisserie chicken
- 2 1/4 cups sour cream
- 1/2 cup minced onion
- 1/3 cup diced green chiles
- 3/4 cup chicken broth
- 3/4 tsp garlic powder
- 1 tsp salt
- 1/4 -1/2 tsp chili powder
- 1 cup shredded cheese
- 8 10 inch flour tortillas
Instructions
- Preheat oven to 350° F.
- Whisk together the sour cream, minced onion, diced green chillies, chicken broth, garlic powder, salt and chili powder until there are no more lumps.
- Measure your shredded chicken into a medium sized bowl.
- Pour approximately 1/3 of the sauce onto the shredded chicken. Stir to coat the chicken.
- Add 1/2 cup of shredded cheese to the chicken mixture and stir to combine.
- Spread a small amount of sauce in the bottom of a 9x9 pan.
- Divide the shredded chicken mixture among the 8 tortillas, spooning the mixture into a line in the center of the tortilla.
- Roll up the tortilla and place in the pan. Repeat with remaining tortillas.
- Pour the remaining sauce over the top of the tortillas, making sure to spread the sauce into the cracks in between the tortillas.
- Top with the remaining 1/2 cup of cheese.
- Cover with aluminum foil and bake at 350° for 30 minutes. Remove the foil and bake for an additional 10 minutes.
- Enjoy!
Nutrition
Calories: 365kcal | Carbohydrates: 22g | Protein: 21g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 89mg | Sodium: 765mg | Potassium: 321mg | Fiber: 2g | Sugar: 5g | Vitamin A: 537IU | Vitamin C: 5mg | Calcium: 199mg | Iron: 2mg