Description
Delicious chicken enchiladas filled with tender chicken, spices, and creamy sauce, bringing warmth and joy to any gathering.
Ingredients
- 3 cups cooked chicken breast (shredded)
- 8 medium-sized flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 small can diced green chilies
- ½ cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat the oven to 350°F and prepare the baking dish by lightly coating it with olive oil.
- Add the olive oil to a skillet over medium heat, then sauté the chopped onion until translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine the shredded chicken, sautéed onion, garlic, green chilies, cumin, chili powder, salt, and pepper in a large mixing bowl, ensuring even distribution of spices.
- Whisk together the cream of chicken soup, sour cream, and chicken broth until smooth in a separate bowl.
- Spoon about ¼ cup of the chicken filling into the center of a tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish. Repeat with all tortillas.
- Pour the creamy sauce over the filled tortillas and sprinkle the cheddar and Monterey Jack cheese on top.
- Bake the enchiladas for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let the enchiladas rest for a few minutes. Garnish with fresh cilantro if desired.
Notes
For a spicier kick, add hot diced green chilies or jalapeños. Variations can include different vegetables or cheese types.
