Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup sour cream
- 1/2 cup cooked diced onions
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté onions until translucent.
- In a bowl, mix sour cream, chili powder, cumin, salt, and pepper to make the white sauce.
- Spread a thin layer of sauce in a baking dish.
- Place a tortilla on a flat surface, add shredded chicken, a spoonful of sauce, and cheese.
- Roll up the tortilla and place seam side down in the baking dish.
- Repeat for remaining tortillas.
- Pour remaining sauce over the assembled enchiladas and sprinkle with extra cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden.
Notes
- Feel free to add black beans or corn for extra flavor.
- Use corn tortillas for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: Mexican
- Diet: Comfort Food
Nutrition
- Serving Size: 1 enchilada
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg