Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese
- 8 flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, sour cream, cream of chicken soup, cheese, garlic powder, onion powder, salt, pepper, and paprika.
- Spread a thin layer of the chicken mixture down the center of each tortilla.
- Roll up the tortillas tightly and place them seam-side down in a baking dish.
- Pour remaining sauce over the top of the tortillas.
- Sprinkle additional cheese over the top.
- Bake for 20-25 minutes until heated through and cheese is bubbly.
Notes
- For added flavor, consider adding diced green chilies to the filling.
- Top with chopped cilantro or green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg