Description
These Cheesy Chicken Enchiladas with Creamy Sauce are a comforting Mexican-American dish featuring shredded chicken and melted cheeses wrapped in warm tortillas, smothered in a rich creamy sauce, then baked to perfection. Perfect for an easy and delicious family dinner.
Ingredients
Scale
Chicken Filling
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
Creamy Sauce
- 1 can (10 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup diced green chilies
Other
- 8 flour tortillas (8-inch)
- 1/2 cup shredded cheddar cheese (for topping)
- 1/2 cup shredded Monterey Jack cheese (for topping)
- 2 tablespoons chopped fresh cilantro (optional for garnish)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Mix Chicken Filling: In a medium bowl, combine the shredded chicken, 1 cup cheddar cheese, 1/2 cup Monterey Jack cheese, garlic powder, cumin, and onion powder until evenly mixed.
- Prepare Creamy Sauce: In a separate bowl, whisk together the cream of chicken soup, sour cream, milk, and diced green chilies until smooth and well incorporated.
- Layer Sauce in Baking Dish: Spread 1/2 cup of the creamy sauce evenly on the bottom of the prepared baking dish to help keep enchiladas moist and flavorful.
- Assemble Enchiladas: Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll tightly and place each seam-side down in the baking dish in a single layer.
- Top with Sauce and Cheese: Pour the remaining creamy sauce evenly over the assembled enchiladas. Sprinkle the remaining cheddar and Monterey Jack cheeses evenly on top.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes to allow the flavors to meld and the cheeses to melt.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the enchiladas are bubbly and the cheese is lightly golden on top.
- Rest and Garnish: Let the enchiladas rest for 5 minutes after baking for easier slicing. Garnish with chopped fresh cilantro if desired before serving.
Notes
- Use rotisserie chicken for a time-saving shortcut without sacrificing flavor.
- For a spicier dish, add diced jalapeños to the filling or use pepper jack cheese instead of or along with Monterey Jack.
- These enchiladas freeze well. Assemble completely, cover tightly with foil or plastic wrap, and freeze before baking. Bake from frozen adding extra time as needed.
- To make this gluten-friendly, substitute the flour tortillas with gluten-free tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
