Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix sour cream, mayonnaise, garlic powder, cumin, salt, and pepper to create the white sauce.
- Warm tortillas to make rolling easier.
- Spread a thin layer of sauce over each tortilla, add shredded chicken, fold, and place in a baking dish.
- Pour remaining sauce over assembled enchiladas and sprinkle with cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
- You can substitute shredded chicken with cooked ground beef or turkey for variation.
- For a spicy kick, add sliced jalapenos or hot sauce to the sauce mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Mexican
- Diet: Editor’s choice for comfort food
Nutrition
- Serving Size: 1 enchilada
- Calories: 430 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 105mg