Description
A comforting dish combining tender chicken, creamy sauce, and gooey cheese, perfect for busy weeknights or family gatherings.
Ingredients
- 2 cups cooked, shredded chicken
- 8-10 flour or corn tortillas
- 1 cup shredded cheese (like Monterey Jack or cheddar)
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 tablespoon green chili peppers (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, garlic powder, onion powder, and green chili peppers. Mix well until fully combined.
- In a separate bowl, place about half of the shredded cheese.
- Take a tortilla and fill it with a generous scoop of the chicken mixture. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
- Once all enchiladas are in the dish, spread any remaining creamy mixture on top. Sprinkle the remaining shredded cheese over the top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese bubbles and turns golden brown.
Notes
For an extra layer of creaminess, adjust the sour cream and soup ratio to your liking. Serve with a side of Mexican rice or a fresh salad.
