Description
This delicious Chicken Enchiladas recipe features tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy sour cream and cream of chicken sauce with green chiles, and topped with melted Monterey Jack and cheddar cheese. Baked to perfection, these enchiladas make a comforting and flavorful main course for any occasion.
Ingredients
Scale
Enchiladas
- 10 flour tortillas, taco size
- 5 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Sour Cream White Sauce
- 16 ounces sour cream
- 10.5 ounces canned cream of chicken soup
- 4 ounces canned diced green chiles
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the enchiladas.
- Soften Tortillas: Place the flour tortillas in a 9×13 baking dish and warm them in the oven for 5 minutes to make them easier to roll.
- Prepare Sauce: In a medium mixing bowl, combine the cream of chicken soup, sour cream, and diced green chiles until the mixture is smooth and well blended.
- Assemble Enchiladas: Take one tortilla and fill it with about 1/2 cup of shredded chicken, then add 2 tablespoons of the sour cream sauce and 2 tablespoons of Monterey Jack cheese. Roll up the tortilla tightly and place it seam-side down in a lightly greased 9×13 baking dish. Repeat with remaining tortillas, using an additional smaller dish if necessary.
- Add Toppings: Pour the remaining sour cream sauce evenly over the rolled enchiladas, then sprinkle the remaining Monterey Jack cheese along with all of the cheddar cheese on top.
- Bake Covered: Cover the baking dish with foil and bake the enchiladas in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 5 minutes to allow the cheese to brown and bubble.
Notes
- These enchiladas are delicious plain, but you can garnish with sliced olives, guacamole, diced tomatoes, chopped green onion, or cilantro for extra flavor and texture.
- When freezing, tightly wrap the enchiladas with plastic wrap followed by foil to prevent freezer burn.
- Drain any excess liquid from the enchiladas before freezing and avoid adding cheese topping until just before baking to maintain freshness.
- You can freeze the enchiladas before or after baking; freezing before baking is recommended for best texture.
- If baking from thawed, bake covered at 350 degrees Fahrenheit for 25 minutes, then 5 minutes uncovered just like fresh.
- If baking from frozen, add about 20 minutes of baking time after removing the foil before the final uncovered finishing.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 75 mg
