Chicken Enchiladas
Comforting, flavorful Chicken Enchiladas that are cheesy, creamy, and loaded with tender chicken, perfect for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken to save time.
- 8 pieces flour tortillas Corn tortillas can also be used for gluten-free option.
- 2 cups sour cream Greek yogurt can be substituted for a lighter option.
- 1 cup shredded cheese (cheddar or Monterey Jack) Pepper jack can be an option for a spicy kick.
- 1 can cream of chicken soup Cream of mushroom or cream of celery soup can be used as alternatives.
- 1/2 cup diced onions Sauté until translucent for best flavor.
- 1/2 cup diced green chilies Adjust quantity to taste or substitute for jalapeños for more heat.
- 1 tablespoon olive oil Used for sautéing onions.
- to taste Salt and pepper Adjust seasoning based on your preference.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil and sauté onions until translucent.
- In a mixing bowl, combine the shredded chicken, sautéed onions, green chilies, 1/2 cup of sour cream, salt, and pepper.
- Spoon the chicken mixture into each tortilla and roll them up.
- In another bowl, mix the remaining sour cream and cream of chicken soup.
- Pour a thin layer of the sauce on the bottom of a baking dish, then place the rolled tortillas seam side down.
- Pour the remaining sauce over the enchiladas and sprinkle cheese on top.
Baking
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Serve hot and enjoy the enchiladas with your favorite toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can freeze uncooked or cooked enchiladas in a well-sealed container to prevent freezer burn.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 3g
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