Description
Comfort food chicken enchiladas wrapped in soft tortillas, packed with tender shredded chicken, and drizzled in a rich, creamy sauce.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 small flour tortillas
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, 1/2 cup of cheese, garlic powder, onion powder, salt, and pepper.
- Spoon a generous amount of the chicken mixture onto a tortilla, roll it up tightly, and place it seam side down in a greased baking dish.
- In a separate bowl, mix sour cream, cream of chicken soup, and chicken broth until smooth. Pour this over the enchiladas.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 25-30 minutes until bubbly and golden brown.
- Garnish with chopped cilantro if desired and serve hot.
Notes
Consider using rotisserie chicken for speed. Assemble the enchiladas a day in advance for easy baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg