A traditional Mexican cuisine, this delicious delight is made with shredded chicken, sour cream, cream of chicken soup and lots of cheese. It’s oh so creamy and super delicious, visually appealing too! Enjoy this with your family and friends.
This may just be the creamiest, dreamiest dinner you’ll ever have. It’s up there as my favourite enchilada recipe. Cheesy, saucy and divine in sight and taste, these bad boys also come together so quickly that I don’t have to worry about the kids staying up late.
Like all enchilada recipes, this one has a lot of cheese – piled and layered on delicious tortillas. This cheesy goodness is nine tenth of the reason everyone rushes to the dinner table when this is served. Oh! And there’s the savory sumptuous enchilada sauce, combined with the moist tender chicken. This dish is everything great and more!
I know everyone loves enchiladas. But if you’ve not trued this, then you’ve not had the best enchilada. One bite of this and I promise you’ll be crazy addicted.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 10 enchiladas
Ingredients
10 flour tortillas
16 ounces sour cream
10.5 ounces canned cream of chicken soup
4 ounces canned diced green chiles
5 cups cooked chicken, shredded
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
How to prepare
Step 1:Preheat oven to 350 degrees Fahrenheit. Then soften the tortillas in the warm oven, mix soup, sour cream, and chiles until it is well combined.
Step 2:Fill each tortilla with ½ cup chicken, 2 tablespoons of sauce and the Monterey jack cheese. Then roll up the tortilla and place in baking dish one at a time until all of the tortillas are in the baking dish.
Step 3:Top the tortillas with the remaining sauce and drizzle with the remaining jack cheese and all of the cheddar cheese. Allow to bake while covered with foil for about 30 minutes. Serve and enjoy!
Nutritional Facts:
Calories: 454kcal
Carbohydrates: 20g
Protein: 30g
Fat: 28g
Cholesterol: 110mg
Sodium: 740mg
Potassium: 327g
Recipe Tips
•These may easily be prepared several days ahead of time if you meal prep at the beginning of the week. Store the stuffed and rolled enchiladas in a covered baking dish, . Keep the white sauce separate until the enchiladas are ready to be cooked. This will reduce the number of soggy tortillas.
•If you make the sauce ahead of time, it may thicken somewhat when chilled and reheated. There is a simple fix. To reach the proper thickness, add one tablespoon of whole milk or chicken stock at a time while warming. To keep the sauce creamy, be sure to mix or whisk it completely.