Sour Cream Chicken Enchiladas
Creamy, savory enchiladas filled with shredded rotisserie chicken and topped with melted cheese and tangy enchilada sauce, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free (if using gluten-free tortillas)
Ingredients
Scale
- 2 cups rotisserie chicken, shredded
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 flour tortillas
- 2 cups enchilada sauce (homemade or store-bought)
- 1/2 cup chopped green onions
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix shredded rotisserie chicken, sour cream, cumin, garlic powder, salt, and pepper until fully combined.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Take a tortilla, fill it with the chicken mixture, and roll it up. Place it seam-side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top of the rolled tortillas.
- Sprinkle shredded cheese and chopped green onions on top.
- Bake in the oven for about 20-25 minutes, until the cheese is melted and bubbly.
- Serve hot and enjoy your family favorite!
Notes
For a lighter twist, swap sour cream with Greek yogurt.
Nutrition
- Serving Size: 1 serving
- 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
Find it online: https://sousviderecipe.com/sour-cream-chicken-enchiladas-2/