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When it comes to comforting weeknight meals, few dishes can rival the deliciousness of creamy chicken enchiladas. These enchiladas are a beloved staple in many households, celebrated for their rich flavors, creamy texture, and satisfying nature. They evoke a sense of warmth and togetherness, making them the perfect dish to gather family and friends around the dinner table.

Creamy Chicken Enchiladas with Sour Cream White Sauce

Indulge in the creamy goodness of homemade chicken enchiladas smothered in a rich sour cream white sauce! Perfect for weeknight family dinners, this dish blends tender shredded chicken, spices, and gooey cheese, all wrapped in soft flour tortillas. Simple to make, these enchiladas are sure to impress your loved ones. Serve with a side salad or Mexican rice for a complete meal. Get ready for a taste of comfort! #Enchiladas #ChickenRecipe #ComfortFood #DinnerIdeas #MexicanCuisine #EasyRecipes
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Ingredients
  

3 cups cooked chicken, shredded (about 2 large chicken breasts)

1 cup sour cream

1 cup cream of chicken soup

1 cup shredded cheese (like Monterey Jack or Cheddar)

1 small onion, diced

2 cloves garlic, minced

1 can (4 oz) diced green chilies

8 medium flour tortillas

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Onion and Garlic: In a skillet over medium heat, heat olive oil. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.

      Combine Filling Ingredients: In a large bowl, combine the shredded chicken, sautéed onion and garlic, diced green chilies, 1/2 cup of sour cream, cumin, chili powder, salt, and pepper. Mix well to incorporate all the ingredients.

        Prepare the Tortillas: Warm the tortillas in the microwave for about 15-20 seconds to make them pliable. This will make it easier to roll them without tearing.

          Assemble the Enchiladas: Spread a small amount (about 1/4 cup) of the chicken mixture onto each tortilla. Roll them up tightly and place them seam-side down in a greased 9x13 inch baking dish.

            Make the Sour Cream White Sauce: In a separate bowl, mix the remaining 1/2 cup of sour cream with the cream of chicken soup until combined. If desired, add a bit more salt or pepper to taste.

              Pour the Sauce Over the Enchiladas: Pour the sour cream white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining cheese on top.

                Bake the Enchiladas: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                  Garnish and Serve: Remove from oven, let cool for a few minutes, then garnish with fresh cilantro if desired. Serve hot with your favorite sides like rice or a fresh salad.

                    Prep Time: 20 min | Total Time: 50 min | Servings: 4-6