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creamy chicken enchiladas

creamy chicken enchiladas

These creamy chicken enchiladas are a deliciously satisfying dish that combines tender chicken, a rich and creamy sauce, and cheese, all wrapped in soft tortillas. Perfect for a weeknight dinner or a gathering with friends and family.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large mixing bowl
  • 1 skillet
  • 1 baking dish (9x13 inch)
  • 1 whisk
  • 1 spoon or spatula
  • 1 measuring cups and spoons

Ingredients
  

  • 2 cups cooked chicken, shredded Chicken can be cooked in advance or use rotisserie chicken to save time.
  • 1 cup sour cream
  • 1 cup cream of mushroom soup
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 12 pieces flour tortillas
  • 1 cup diced green chilies Optional.
  • to taste salt and pepper
  • for garnish fresh cilantro Optional.

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded chicken, sour cream, cream of mushroom soup, garlic powder, onion powder, chili powder, half of the cheddar cheese, half of the Monterey Jack cheese, and diced green chilies if using. Mix well until all ingredients are thoroughly combined. Season with salt and pepper to taste.
  • Take a flour tortilla and place a generous scoop of the chicken mixture in the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this step with the remaining tortillas and chicken mixture.
  • Once all tortillas are in the baking dish, sprinkle the remaining cheddar and Monterey Jack cheese on top.
  • Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 20 minutes.
  • After 20 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbling and slightly golden.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired before serving.

Notes

Chicken can be cooked in advance or use rotisserie chicken to save time.
For extra heat, add diced jalapeños to the chicken mixture.
These enchiladas can be made ahead of time and stored in the refrigerator for up to 2 days before baking. Just cover tightly with foil before refrigerating.