Delicious Cheesy Chicken Enchiladas topped with a creamy sauce, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 cups cooked, shredded chicken
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup sour cream
1 can (10 oz) cream of chicken soup
1 can (4 oz) diced green chilies
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
8 small flour tortillas
1 cup enchilada sauce
1 tablespoon olive oil
Fresh cilantro, for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, and cumin. Mix well until all ingredients are combined.
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll them up tightly, and place seam-side down in a greased 9×13 inch baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining cheddar and Monterey Jack cheese on top.
Drizzle a little olive oil over the cheese for added flavor.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro, if desired.
Notes
For a spicier kick, add diced jalapeños to the chicken mixture.
For a lighter version, substitute Greek yogurt for sour cream and use low-fat cheese.