Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce
A comforting and satisfying meal with tender shredded chicken wrapped in warm tortillas and topped with creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
- 2 cups shredded chicken
- 1 cup sour cream
- 1 teaspoon taco seasoning
- Salt and pepper to taste
- 4 flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup cream of mushroom soup (optional)
- Chopped cilantro (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, sour cream, taco seasoning, and half of the shredded cheese in a mixing bowl.
- Warm the flour tortillas slightly in the microwave or on a skillet.
- Fill each tortilla with the chicken mixture and roll it up tightly.
- Mix the remaining sour cream with the cream of mushroom soup (if using) and season with salt and pepper.
- Pour the sauce over the rolled enchiladas and sprinkle the remaining cheese on top.
- Bake for 25-30 minutes until the sauce is bubbly and the cheese is golden.
- Garnish with chopped cilantro before serving.
Notes
You can use rotisserie chicken for convenience or poach your own. Adjust taco seasoning to personal taste. Cream of mushroom soup is optional for added creaminess.