Are you craving a comforting, cheesy, and absolutely irresistible meal that will transport you straight to flavor paradise? Look no further than these Creamy Chicken Enchiladas! Imagine tender, juicy chicken wrapped in soft flour tortillas, smothered in a rich, velvety sauce, and topped with melted cheese that stretches with every bite. This recipe is not just a meal; it's a culinary experience that will have your family and friends begging for seconds – and the recipe!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheese
- 8 flour tortillas
- 1 can green enchilada sauce
- 1/2 cup diced onions
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your enchiladas cook evenly and thoroughly.
- In a large mixing bowl, combine the shredded cooked chicken, cream of chicken soup, sour cream, half of the shredded cheese, and diced onions. Stir well until all ingredients are fully incorporated.
- Add salt and pepper to taste, mixing again to ensure the seasoning is evenly distributed throughout the chicken mixture.
- Take one flour tortilla and spoon a generous amount of the chicken mixture onto the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat this process with the remaining tortillas and filling.
- Once all the tortillas are filled and arranged in the baking dish, pour the green enchilada sauce evenly over the top of the enchiladas, making sure to cover them completely.
- Sprinkle the remaining shredded cheese over the enchiladas, ensuring an even layer for a cheesy topping.
- Cover the baking dish with aluminum foil to prevent the enchiladas from drying out during baking.
- Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 5 minutes, or until the cheese is melted and bubbly.
- Once done, remove the baking dish from the oven and let it sit for about 5 minutes before serving. This allows the enchiladas to set slightly, making them easier to serve.
- Garnish with additional toppings if desired, such as chopped cilantro, sliced jalapeños, or extra sour cream. Serve warm and enjoy your creamy chicken enchiladas!
Tips
- Use rotisserie chicken for an even quicker and more flavorful filling
- For extra creaminess, mix in a little cream cheese with the filling
- Warm your tortillas slightly before rolling to prevent cracking
- Don't overfill the tortillas – this can make rolling difficult
- Let the enchiladas rest for 5 minutes after baking to help them set and make serving easier
- For a spicier version, add diced green chilies or a dash of hot sauce to the filling
- Use freshly shredded cheese for the best melting consistency
- If you want a crispy top, broil the enchiladas for 1-2 minutes after baking
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 25g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 95mg
