Description
Comforting cheesy chicken enchiladas baked in a creamy sauce, perfect for family gatherings.
Ingredients
- 2 cups cooked, shredded chicken
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- 1 can cream of chicken soup
- 1/2 cup milk
- 8 flour tortillas
- 1 tablespoon taco seasoning
- 1/2 onion, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat. Sauté the diced onion until translucent.
- In a mixing bowl, combine the shredded chicken, taco seasoning, half of the cheese, and diced onion.
- In another bowl, blend the sour cream, cream of chicken soup, and milk until smooth to create the creamy sauce.
- Spoon some of the chicken mixture onto each flour tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the creamy sauce over the enchiladas, spreading it evenly. Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden.
- Garnish with chopped cilantro if desired, and serve warm.
Notes
For a lighter version, use reduced-fat sour cream and cheese. To add depth, experiment with different cheese blends or add spices.
