Description
Creamy and cheesy enchiladas, easy to prepare and perfect for a weeknight dinner.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cheddar cheese, shredded
- 1 cup cream of chicken soup
- 1 cup sour cream
- 1 cup enchilada sauce
- 8 flour tortillas
- 1 teaspoon taco seasoning
- 1/2 cup green onions, chopped (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix shredded chicken, half of the cheese, cream of chicken soup, sour cream, taco seasoning, salt, and pepper.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until bubbly and cheese is melted.
- Garnish with chopped green onions if desired, and serve hot.
Notes
Make sure the chicken is shredded well for an even filling. Use fresh tortillas for a better texture. Feel free to adjust the amount of cheese to your taste.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg