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Creamy Chicken Enchiladas

A rich and comforting dish filled with tender chicken and a smooth creamy sauce, perfect for an easy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2–3 cups shredded rotisserie chicken
  • 8–10 pieces flour tortillas Use large tortillas for easier rolling.
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 can diced green chiles Adjust the quantity for desired spice level.
  • 1 ½ cups shredded Monterey Jack cheese Freshly shredded is best for melting.
  • ½ cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix the cream of chicken soup, sour cream, green chiles, chicken broth, and spices until smooth.
  3. Add a portion of the sauce and shredded cheese to the chicken and mix well.
  4. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
Cooking
  1. Pour the remaining sauce evenly over the enchiladas and top with the remaining cheese.
  2. Bake uncovered for 25–30 minutes, until the enchiladas are hot and the cheese is melted and bubbly.

Notes

Don’t overfill tortillas to keep them intact. Let the dish rest a few minutes before serving. Add fresh herbs for extra flavor. You can add jalapeños for spice or swap cheeses for a different flavor. Corn tortillas can be used for a more traditional texture.