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Mouthwatering Chicken Enchiladas topped with cheese and fresh cilantro

Chicken Enchiladas

Easy and satisfying chicken enchiladas that blend comforting flavors and create joyful family memories.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Rotisserie chicken is convenient.
  • 8 pieces flour tortillas Soft and easy to roll.
  • 1 cup shredded cheese (cheddar or Monterey Jack) Use your family's favorite cheese.
  • 1 cup sour cream
  • 1 can cream of chicken soup Adds richness; low-fat options available.
  • 1/2 cup chicken broth Thin out the sauce, homemade recommended.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • as needed Chopped green onions for garnish Add a fresh touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine shredded chicken, garlic powder, onion powder, salt, and pepper. Mix well.
  3. In a separate bowl, mix together sour cream, cream of chicken soup, and chicken broth until smooth.
Assembly
  1. Take a tortilla, fill it with a portion of the chicken mixture, sprinkle some cheese, roll it up and place it seam-side down in a greased baking dish.
  2. Repeat with all tortillas and fill the baking dish snugly.
  3. Pour the remaining sour cream mixture over the top and sprinkle with the remaining cheese.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until bubbly and golden.
  2. Garnish with chopped green onions before serving.

Notes

Leftovers can be stored in an airtight container for up to 3 days. When reheating, place in the oven at 350°F (175°C).