Description
This recipe guides you to create the best chicken enchiladas covered in a creamy white sauce.
Ingredients
Scale
- 1 pound cooked chicken, shredded
- 10 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 (4 ounce) can chopped green chilies
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, combine cooked chicken, 1 cup of Monterey Jack cheese, onion, and cilantro.
- In a separate bowl, whisk together cream of chicken soup, sour cream, milk, green chilies, garlic powder, cumin, salt, and pepper.
- Spread a thin layer of the white sauce on the bottom of a 9×13 inch baking dish.
- Warm tortillas slightly to make them more pliable.
- Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the baking dish.
- Pour remaining white sauce over the enchiladas.
- Sprinkle with the remaining 1 cup of Monterey Jack cheese.
- Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
- Let stand for a few minutes before serving.
Notes
- Add a squeeze of lime juice to the chicken mixture for extra flavor.
- Use rotisserie chicken for a quick and easy meal.
- Adjust the amount of green chilies to your preference.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg