Description
Delicious chicken enchiladas baked in a creamy sour cream white sauce, filled with shredded chicken and melted Monterey Jack and cheddar cheeses. This comforting Mexican-inspired dish is perfect for a family dinner and can be customized with your favorite toppings.
Ingredients
Scale
Enchiladas
- 10 flour tortillas, taco size
- 5 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Sauce
- 16 ounces sour cream
- 10.5 ounces canned cream of chicken soup
- 4 ounces canned diced green chiles
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas.
- Soften tortillas: Place the tortillas in a 9×13 inch baking dish and warm them in the oven for 5 minutes to soften, making them easier to roll.
- Mix sauce: In a medium mixing bowl, combine the sour cream, cream of chicken soup, and diced green chiles. Stir until well blended to create the creamy white sauce.
- Fill tortillas: Spread about 1/2 cup of shredded chicken, 2 tablespoons of the sauce, and 2 tablespoons of Monterey Jack cheese onto each softened tortilla. Roll up each tortilla tightly.
- Arrange in dish: Place the rolled enchiladas seam-side down in a lightly greased 9×13 inch baking dish. You may need an extra smaller dish if all don’t fit in one.
- Add remaining sauce and cheese: Pour the remaining sauce over the top of the enchiladas. Sprinkle with the remaining Monterey Jack cheese and all the cheddar cheese evenly.
- Bake enchiladas: Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 5 minutes to brown the cheese slightly.
Notes
- These enchiladas are delicious on their own or garnished with sliced olives, guacamole, diced tomatoes, chopped green onion, or cilantro for extra flavor.
- For freezing, wrap the enchiladas tightly in plastic wrap and then foil to avoid freezer burn.
- Drain excess liquid from the enchiladas before freezing to prevent sogginess.
- You can freeze the enchiladas before baking for convenience.
- If baking from frozen, add 20 minutes to the baking time after removing the foil.
- If thawed before baking, bake at 350 degrees Fahrenheit covered for 25 minutes, then uncovered for 5 minutes as usual.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg
