Description
Delicious cheese chicken enchiladas filled with seasoned chicken and draped in a creamy cheese sauce.
Ingredients
Scale
- 2 cups cooked and shredded chicken breast
- 8 soft flour or corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish lightly.
- In a large bowl, combine shredded chicken, half of the shredded cheese, cream of chicken soup, sour cream, and spices. Mix until well coated.
- Spoon filling onto each tortilla, rolling them tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce over the tortillas, covering them completely.
- Sprinkle the remaining cheese on top of the enchiladas.
- Bake in the oven for about 20-25 minutes, or until bubbly and golden.
- Let cool slightly before serving and garnish with fresh cilantro or a dollop of sour cream.
Notes
Use rotisserie chicken for a quicker option. Warm tortillas slightly before filling to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg