Description
These cheesy chicken enchiladas with creamy sauce are the ultimate comfort food. Tender shredded chicken is wrapped in soft tortillas, smothered in a rich, creamy, cheesy sauce, and baked until bubbly and golden. Perfect for a weeknight dinner or a family gathering, this easy enchilada recipe is packed with flavor and guaranteed to please.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 (4 oz) can diced green chiles, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Sauce
- 1/2 cup sour cream
- 1 (10 oz) can cream of chicken soup
- 1/2 cup milk
- Remaining 1/2 can diced green chiles
Assembly
- 8 small flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided (1 cup in filling, 1/2 cup for topping)
- 1 tablespoon olive oil
- Fresh cilantro (for garnish, optional)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking.
- Mix Filling: In a large mixing bowl, combine the cooked shredded chicken with 1 cup of shredded Monterey Jack cheese and half of the diced green chiles. Season the mixture with garlic powder, onion powder, salt, and pepper. Mix well to evenly distribute the ingredients.
- Prepare Sauce: In a separate bowl, whisk together sour cream, cream of chicken soup, milk, and the remaining diced green chiles until the sauce is smooth and homogenous.
- Layer Sauce: Spread 1/2 cup of the prepared sauce evenly on the bottom of the greased baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Place a few spoonfuls of the chicken mixture onto each flour tortilla. Roll each tortilla tightly and place them seam-side down in the baking dish, packing them snugly beside each other.
- Top and Bake: Pour the remaining sauce evenly over the rolled enchiladas, making sure to cover all surfaces. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top for a melty, golden finish.
- Bake: Bake the enchiladas uncovered in the preheated oven for 25 to 30 minutes, or until the sauce is bubbly and the cheese on top is lightly golden brown.
- Rest and Garnish: Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped cilantro if desired for a fresh, herbal note.
Notes
- For a spicier version, add diced jalapeños to the chicken filling or mix hot sauce into the creamy sauce before baking.
- You can substitute the canned cream of chicken soup with a homemade roux-based white sauce for a fresher taste.
- Serve these enchiladas with sides like rice, refried beans, or a crisp green salad to complete the meal.
- Use corn tortillas for a gluten-free variation, but slightly increase greasing and baking times to prevent sticking and breakage.
