Description
Delicious and cheesy chicken enchiladas, perfect for family dinners and potlucks.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 flour tortillas
- 1 cup sour cream
- 1 cup chicken broth
- 1 can (10 oz) cream of chicken soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the cooked chicken, 1/2 cup of the cheese, onion powder, garlic powder, cumin, salt, and pepper in a large bowl.
- Combine the sour cream, chicken broth, and cream of chicken soup in another bowl.
- Fill each tortilla with the chicken mixture and roll them up tightly. Place seam-side down in a baking dish.
- Pour the creamy sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve hot.
Notes
Serve with Mexican rice or refried beans. Leftovers can be stored in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: chicken enchiladas, comfort food, easy dinner, Mexican recipe