Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 375°F (190°C).
- Mix sour cream, mayonnaise, lime juice, garlic powder, chili powder, and cumin to make the white sauce.
- Spread a thin layer of sauce in a baking dish.
- Place shredded chicken in each tortilla, roll up, and arrange seam side down in the dish.
- Pour remaining white sauce over the enchiladas and sprinkle with shredded cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
- You can add diced green chilies or jalapenos for extra spice.
- Use corn tortillas for a gluten-free version.
- Serve with fresh salsa and lime wedges for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Mexican
- Diet: Main Course
Nutrition
- Serving Size: 1 enchilada
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg