Description
Delicious Cheesy Chicken Enchiladas with a creamy sauce that are sure to impress!
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 8 small flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, 1/2 cup of cheddar cheese, 1/2 cup of Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and black pepper. Mix well.
- In a separate bowl, mix together the enchilada sauce, cream of chicken soup, and sour cream until smooth.
- Spread a thin layer of the creamy sauce mixture on the bottom of a 9×13 inch baking dish.
- Take a tortilla and fill it with about 1/4 cup of the chicken mixture. Roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Once all the tortillas are in the dish, pour the remaining creamy sauce over the top, making sure to cover all the enchiladas.
- Sprinkle the remaining cheddar and Monterey Jack cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro if desired before serving.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the chicken mixture.
- Substitute the chicken with shredded beef or black beans for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 410
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 80mg