Description
This creamy, cheesy Chicken Enchiladas recipe combines tender shredded chicken with a rich, creamy sauce made from cream of chicken soup. Soft tortillas are filled with chicken, covered in sauce, and baked to perfection. It’s a quick and comforting dish, perfect for weeknight dinners or gatherings.
Ingredients
- 3 cups cooked shredded chicken (rotisserie chicken or homemade)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (4 oz) green chilies, drained
- 1 cup enchilada sauce (store-bought or homemade)
- 8–10 flour tortillas (or corn tortillas, heated)
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- Salt and pepper, to taste
- Optional toppings: Sour cream, chopped cilantro, lime wedges
Instructions
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Prepare the Chicken: Cook chicken if not using rotisserie (simmer in salted water for about 20 minutes, then shred). Set aside.
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Make the Sauce: In a bowl, combine cream of chicken soup, green chilies, 1/2 cup enchilada sauce, salt, and pepper. Stir until smooth.
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Assemble the Enchiladas: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Pour 1/4 cup enchilada sauce in the dish. Dip each tortilla into the sauce mixture, place chicken and cheese inside, then roll up and place seam-side down in the baking dish.
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Add Sauce and Cheese: Pour the remaining sauce mixture over the enchiladas. Sprinkle remaining shredded cheese on top.
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Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is melted and bubbly.
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Serve: Let the enchiladas rest for a few minutes. Garnish with sour cream, cilantro, and lime wedges.
Notes
- Substitutions: Use ground beef or turkey as an alternative protein. You can substitute with cream of mushroom soup or a homemade white sauce for a lighter option.
- Tortillas: Heat corn tortillas for easier rolling and avoid cracking.
- Customize: Adjust the heat level with more chilies, hot sauce, or jalapeños.
Nutrition
- Serving Size: 1 enchilada
- Calories: 400g
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg