Description
These creamy Chicken Enchiladas are a delicious twist on a classic, featuring tender shredded chicken, zesty green chilies, and a rich sauce, all wrapped in soft tortillas and baked until bubbly and golden. Perfect for family dinners or cozy gatherings!
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded Monterey Jack cheese (plus extra for topping)
- 1/2 cup diced green chilies
- 8–10 flour tortillas (10-inch size)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, and shredded Monterey Jack cheese. Mix well.
- Add the diced green chilies to the bowl and stir until evenly combined. For added heat, consider using spicy green chilies or diced jalapeños.
- Season the mixture with garlic powder, onion powder, cumin, salt, and pepper. Adjust seasoning to taste.
- In a large skillet, heat the olive oil over medium heat. This step is optional but helps make the tortillas more pliable.
- Heat each tortilla for about 30 seconds on each side until warm and slightly golden. Remove and keep warm under a kitchen towel.
- Preheat your oven to 350°F (175°C).
- Place about 1/4 cup of the chicken filling in the center of each tortilla. Roll tightly, tucking in the sides, and place seam-side down in a greased 9×13 inch baking dish.
- Pour any remaining filling over the top of the enchiladas and sprinkle with additional shredded Monterey Jack cheese.
- Cover the baking 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.
- Let the enchiladas sit for about 5 minutes before serving.
- Garnish with fresh cilantro if desired and serve with sides like Mexican rice, refried beans, or a fresh salad. Add toppings like avocado slices, salsa, or extra sour cream as desired.
Notes
- For a spicier kick, consider adding jalapeños to the filling or using spicy green chilies.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes