Creamy Chicken Enchiladas: A Delightful One-Dish Meal
These Creamy Chicken Enchiladas have been a cherished favorite ever since a kind coworker shared the recipe with me years ago. Each bite of these enchiladas delivers a creamy, cheesy delight that’s perfect for a cozy dinner and just as fantastic for leftovers the next day. This dish is not only easy to prepare but also a wonderful option for busy weeknights when you crave something hearty yet simple. Whether you’re serving it to the family or bringing it to a potluck, these enchiladas are sure to impress. 🍽️✨
Ingredients
- 16 ounces sour cream
- 8 ounces cheddar cheese, shredded
- 3 (4.5-ounce) cans of green chilies, diced
- 10 flour tortillas
For the Chicken Filling:
- 2-3 cups cooked chicken breast, shredded (about 2-3 large breasts)
- 1 can cream of chicken soup (10.5 ounces)
Instructions
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Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with non-stick spray or a bit of oil to prevent the enchiladas from sticking. -
Warm the Sauce Mixture
In a saucepan over medium heat or using a microwave, gently warm the cream of chicken soup along with the sour cream and diced green chilies. Stir occasionally until the mixture is well combined and heated through. This creamy sauce will become the base of your enchiladas and adds a rich flavor to each bite. -
Prepare the Tortillas
Spray a frying pan with non-stick spray and heat over medium-high heat. Quickly warm each tortilla for about 30 seconds to 1 minute on each side, just until they become pliable but not crisp. This step makes it easier to roll up the tortillas without them cracking. -
Assemble the Enchiladas
Place a tortilla on a flat surface and spoon about 3 tablespoons of shredded chicken down the center of the tortilla. Drizzle with approximately 2 tablespoons of the creamy sauce. Roll up the tortilla tightly and place it seam side down in the prepared baking dish. Repeat this process with the remaining tortillas. -
Top and Bake
Once all the tortillas are arranged in the baking dish, pour the remaining sauce over the top of the rolled enchiladas, ensuring they are well-covered. Sprinkle the shredded cheddar cheese evenly over the sauce. -
Bake to Perfection
Place the baking dish in the preheated oven and bake for 30 minutes, or until the cheese is melted, bubbly, and slightly golden. The sauce should be bubbling around the edges of the pan, creating a mouthwatering aroma that fills your kitchen. -
Serve and Enjoy
Allow the enchiladas to cool slightly before serving. They can be enjoyed as is or garnished with your favorite toppings like chopped cilantro, sliced jalapeños, or a dollop of sour cream. Each serving will bring a comforting and satisfying flavor that’s sure to be a hit with everyone at the table.
Nutritional Information (Per Serving)
- Calories: 493
- Fat Content: 28.9 grams
- Saturated Fat Content: 14.1 grams
- Cholesterol Content: 90.3 milligrams
- Sodium Content: 994.6 milligrams
- Carbohydrate Content: 32.5 grams
- Fiber Content: 2.2 grams
- Sugar Content: 5.7 grams
- Protein Content: 27.1 grams
Serving Size
This recipe yields approximately 10 servings, making it a great option for feeding a crowd or enjoying leftovers throughout the week.
Tips for Success:
- Chicken: Use rotisserie chicken or leftover cooked chicken for convenience. Shredded chicken breast is perfect for this recipe, adding both flavor and texture.
- Cheese: Feel free to mix and match cheeses according to your taste. A blend of Monterey Jack and cheddar can add a nice variation.
- Heat: Adjust the heat level by adding more or fewer green chilies according to your preference.
With its creamy sauce, tender chicken, and gooey cheese, these Creamy Chicken Enchiladas are a comforting and delicious meal that’s sure to become a staple in your recipe collection. Enjoy every cheesy, flavorful bite! 🌟🌮🧀
