Description
A comforting dish featuring shredded chicken wrapped in tortillas and smothered in a creamy sauce.
Ingredients
- 2 cups cooked chicken (shredded)
- 8 soft tortillas (flour or corn)
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups Monterey Jack cheese (shredded)
- 1 can green chilies (diced, optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper (to taste)
- Fresh cilantro (for garnish, optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, half of the cheese, garlic powder, onion powder, and green chilies in a large mixing bowl. Mix until well combined.
- Spread about a tablespoon of the chicken mixture down the center of each tortilla. Roll them up tightly and place them seam side down in a greased baking dish.
- Whisk together the cream of chicken soup, sour cream, and half of the remaining cheese. Pour this creamy mixture over the rolled enchiladas.
- Sprinkle the rest of the cheese on top and season with salt and pepper.
- Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly.
Notes
For a creamier sauce, add some milk or chicken broth. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican