Ingredients
Scale
Gathering the right ingredients is essential for great cooking. Here’s what you’ll need:
- 2 cups shredded cooked chicken
- 8 small flour tortillas
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 cup diced green chiles (canned or fresh)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix shredded chicken, green chiles, garlic powder, onion powder, salt, and pepper.
- Spoon 1/4 cup of the mixture onto each tortilla, roll them tightly, and place seam-side down in a greased dish.
- Combine sour cream and cream of chicken soup in a bowl, then pour over the enchiladas.
- Sprinkle shredded cheddar cheese over the top.
- Cover with foil and bake for 20 minutes, then uncover and bake for an additional 5 minutes until cheese is bubbly.
Notes
- Adjust the spice level by using spicier chiles if desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free (if using gluten-free tortillas)
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg