Description
Creamy chicken and zesty green chilies wrapped in soft tortillas, topped with melty cheese—ideal for weeknight dinners and potlucks.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- 8 small flour tortillas
- 1/2 cup diced green chilies
- 1/4 cup chopped onions
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, sour cream, cream of chicken soup, diced green chilies, onions, and half of the shredded cheese in a mixing bowl.
- Prepare the tortillas: Place a generous portion of the chicken mixture in each tortilla. Roll them up tightly and place seam-side down in a greased baking dish.
- Pour the chicken broth evenly over the tortillas.
- Sprinkle with the remaining cheese generously over the top.
- Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is bubbly and golden.
- Serve hot with dollops of sour cream or salsa.
Notes
Feel free to customize with leftover rotisserie chicken, low-fat sour cream, or whole wheat tortillas. Add jalapeños for spice or black beans for a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: enchiladas, chicken enchiladas, creamy enchiladas, easy dinner, Mexican food