Creamy Chicken Enchiladas
Creamy Chicken Enchiladas are a comforting delight, featuring tender chicken enveloped in soft flour tortillas and smothered in a rich, cheesy sauce. Each bite is an explosion of flavor that brings warmth to family dinners or festive gatherings. With customizable fillings and toppings, this dish is perfect for satisfying any crowd. Get ready to impress your guests with this easy-to-make favorite!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (cooked and shredded)
- 2 cloves fresh garlic (minced)
- 1 medium onion (finely chopped)
- 8 large flour tortillas
- 2 cups shredded cheese (Monterey Jack or cheddar)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
Instructions
- Preheat your oven to 350°F (175°C) and spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, sauté chopped onions in olive oil until translucent. Add minced garlic and shredded chicken; stir until heated through.
- In a bowl, mix cream of chicken soup, sour cream, and green chiles until smooth.
- Spread some sauce on each tortilla, add the chicken mixture, sprinkle cheese, then roll tightly. Place seam-side down in the baking dish.
- Pour remaining sauce over enchiladas and top with extra cheese. Bake for 25-30 minutes until bubbly and golden brown.
- Let cool slightly before serving; garnish with cilantro or jalapeños if desired.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 400
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Use rotisserie chicken for convenience. Add black beans or corn for extra protein. Substitute corn tortillas for a gluten-free option.