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–+ servings

Chicken Enchiladas with Sour Cream White Sauce

Delicious chicken enchiladas topped with a creamy sour cream white sauce, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 2 cups Cooked Chicken Shredded
  • 1 cup Shredded Cheese Cheddar or Monterey Jack
  • 1 cup Enchilada Sauce Store-bought or homemade
  • 8 large Tortillas Corn or flour
  • 1 cup Black Beans Drained and rinsed
  • 1 cup Corn Frozen or canned
For the Sour Cream White Sauce
  • 1 cup Sour Cream
  • 1 cup Cream of Chicken Soup Condensed
  • 1 cup Chicken Broth Low sodium
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Cumin

Method
 

Prepare the Filling
  1. In a mixing bowl, combine shredded chicken, black beans, corn, and 1/2 cup of enchilada sauce. Mix well.
  2. Preheat the oven to 350°F (175°C).
Assemble the Enchiladas
  1. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  2. Take a tortilla, fill it with the chicken mixture, and roll it up. Place seam-side down in the baking dish.
  3. Repeat with remaining tortillas and filling.
Make the Sour Cream White Sauce
  1. In a saucepan, combine sour cream, cream of chicken soup, chicken broth, garlic powder, onion powder, and cumin. Whisk until smooth.
  2. Heat over medium heat until warmed through, but do not boil.
Bake the Enchiladas
  1. Pour the sour cream white sauce over the assembled enchiladas in the baking dish.
  2. Sprinkle the remaining cheese on top.
  3. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden.
Serve
  1. Remove from the oven and let cool for a few minutes before serving.
  2. Garnish with fresh cilantro or green onions if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gFiber: 5gSugar: 2g

Notes

These enchiladas can be made ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if cooking from cold.

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