🌮 Chicken Enchiladas with Sour Cream White Sauce 🌮
Ingredients:
10 flour tortillas
5 cups cooked, shredded chicken
16 ounces sour cream
10.5 ounces cream of chicken soup
4 ounces canned diced green chiles
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
Instructions:
Preheat the Oven and Soften Tortillas:
Preheat your oven to 350°F (175°C). To make the tortillas more pliable and prevent cracking while rolling, place them in the oven for a few minutes to soften.
Prepare the Sour Cream White Sauce:
In a medium mixing bowl, combine the sour cream, cream of chicken soup, and diced green chiles until well mixed. This creamy, tangy mixture will be the base sauce for your enchiladas.
Fill the Tortillas:
Take a softened tortilla and place approximately ½ cup of shredded chicken down the center. Drizzle 2 tablespoons of the prepared sauce over the chicken, then sprinkle with Monterey Jack cheese.
Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with all tortillas.
Top with Sauce and Cheese:
Once all the tortillas are arranged in the dish, evenly pour the remaining sauce over the top. Generously sprinkle the remaining Monterey Jack cheese and all of the cheddar cheese over the enchiladas.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown. Let the enchiladas rest for a few minutes before serving to enhance the flavors.
Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 10