Description
These creamy and cheesy chicken enchiladas are a comforting dish that’s perfect for a family dinner. Made with tender shredded chicken, a rich sour cream sauce, and a blend of Monterey Jack and cheddar cheeses, this recipe is sure to become a favorite in your household.
Ingredients
Units
Scale
- 10 flour tortillas
- 16 ounces sour cream
- 10.5 ounces cold cream of chicken soup
- 4 ounces canned diced green chiles
- 5 cups cooked chicken, shredded
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). If needed, soften the tortillas in the microwave or by lightly warming them in a skillet to make them easier to roll.
- Prepare Sauce: In a large mixing bowl, combine the cold cream of chicken soup, sour cream, and diced green chiles. Mix until smooth and well combined.
- Fill Tortillas: Spread about 1/4 cup of the sauce mixture onto each tortilla. Add a portion of shredded chicken and a sprinkle of Monterey Jack cheese. Roll up each tortilla tightly and place seam-side down in a greased baking dish.
- Top with Sauce and Cheese: Pour the remaining sauce over the rolled tortillas in the baking dish. Sprinkle the shredded Monterey Jack cheese and cheddar cheese evenly over the top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and allow the enchiladas to cool slightly before serving. Enjoy the creamy, cheesy goodness!
Notes
- For an extra kick, add some diced jalapeños or a dash of hot sauce to the sauce mixture.
- This dish can be made ahead and refrigerated for up to 24 hours before baking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 480Kcal
- Sugar: 3g
- Sodium: 830mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg