Description
Tender tortillas stuffed with seasoned chicken and cheese, baked under a rich creamy sauce.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 6 flour tortillas
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 can cream of chicken soup (or homemade creamy base)
- 1 cup sour cream
- 1 onion (diced, optional)
- 1 can green chilies (optional)
- 1 tsp garlic powder
- 1 cup chicken broth
- Fresh parsley or cilantro (for garnish)
Instructions
- Preheat oven to 375°F and lightly grease a baking dish.
- Mix chicken with cheese, onion, and chilies (if using).
- Spoon filling into tortillas, roll up, and place seam side down in dish.
- In a bowl, whisk together cream of chicken soup, sour cream, garlic powder, and broth until smooth.
- Pour sauce over enchiladas and sprinkle with extra cheese.
- Bake for 25–30 minutes until bubbly and golden on top.
- Garnish with parsley or cilantro before serving.
Notes
- For a spicier version, add jalapeños to the filling.
- Can substitute chicken with shredded beef or beans for a vegetarian option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg