Description
Cheesy chicken enchiladas with a creamy sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 8 flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, 1/2 cup cheese, garlic powder, onion powder, salt, and pepper.
- In another bowl, combine cream of chicken soup, sour cream, and milk.
- Spread a thin layer of the soup mixture in the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place seam side down in the dish.
- Pour the remaining soup mixture over the enchiladas.
- Sprinkle the remaining cheese on top.
- Bake for 25-30 minutes until heated through and cheese is bubbly.
Notes
- You can add diced green chilies for extra flavor.
- Serve with salsa or guacamole.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: cheesy chicken enchiladas, creamy sauce, Mexican recipe