Description
Delicious Chicken Enchiladas with a creamy sour cream white sauce, filled with tender shredded chicken and two types of cheese, baked to perfection. This comforting Mexican-inspired dish is perfect for a family dinner or meal prep.
Ingredients
Scale
Enchiladas
- 10 flour tortillas, taco size
- 5 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Sauce
- 16 ounces sour cream
- 10.5 ounces canned cream of chicken soup
- 4 ounces canned diced green chiles
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas.
- Soften Tortillas: While the oven heats, place the flour tortillas in a 9×13 baking dish and warm them in the oven for 5 minutes to soften and make them easier to roll.
- Prepare Sauce: In a medium mixing bowl, mix together the cream of chicken soup, sour cream, and diced green chiles until the mixture is well blended and smooth.
- Fill Tortillas: Take one softened tortilla and fill it with about 1/2 cup of shredded chicken, then add 2 tablespoons of the sauce and 2 tablespoons of Monterey Jack cheese.
- Roll and Arrange: Roll up the filled tortilla tightly and place it seam-side down into a lightly greased 9×13 baking dish. Repeat the process with the remaining tortillas, filling, and rolling them into the dish. Use an extra baking dish if needed to accommodate all enchiladas.
- Add Sauce and Cheese Topping: Pour the remaining sauce evenly over the arranged enchiladas, then sprinkle with the remaining Monterey Jack cheese and all of the shredded cheddar cheese.
- Bake Covered: Cover the baking dish with foil and bake the enchiladas in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 5 minutes until the cheese is melted and slightly golden.
Notes
- These enchiladas can be served plain or garnished with sliced olives, guacamole, diced tomatoes, chopped green onions, or fresh cilantro for extra flavor and texture.
- For freezing, wrap the enchiladas tightly in plastic wrap followed by foil to prevent freezer burn.
- Drain any excess liquid from the enchiladas before freezing. It’s best to add cheese topping just before baking after freezing.
- You can freeze the enchiladas before or after baking. Freezing before baking is recommended for best texture.
- If baking enchiladas from frozen, add approximately 20 extra minutes to the covered baking time after removing the foil.
- If thawed before baking, follow the original baking instructions: 350 degrees for 25 minutes covered, then 5 minutes uncovered.
Nutrition
- Serving Size: 1 enchilada
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
