Creamy Chicken Enchiladas
Creamy chicken enchiladas are a comforting delight that combines tender chicken and gooey cheese, all wrapped in soft tortillas and smothered in a luscious sauce. This crowd-pleaser is perfect for family dinners or cozy gatherings, delivering rich flavors with minimal effort. Enjoy each bite as the creamy filling melts in your mouth, leaving everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked shredded boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 8 large flour tortillas
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1 cup low-sodium chicken broth (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
Instructions
- Preheat the oven to 350°F (175°C). Boil chicken in salted water for 15-20 minutes until fully cooked. Shred using two forks.
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- In a large bowl, combine shredded chicken with cream of chicken soup, sour cream, green chiles, cumin, chili powder, and half of the cheese.
- Spoon generous filling into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour remaining filling over enchiladas, sprinkle with leftover cheese, and drizzle with chicken broth if needed.
- Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until golden brown.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg