Description
Cheesy Chicken Enchiladas with Creamy Sauce are a comforting, family-friendly dish featuring tender shredded chicken, gooey cheese, and a rich, creamy topping that’s perfect for any weeknight dinner.
Ingredients
- 3 cups cooked shredded chicken
- 4 oz cream cheese, softened
- 1/2 cup sour cream (plus more for sauce)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (4 oz) can green chiles
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 8 flour tortillas
- 1 cup chicken broth or 1 can cream of chicken soup
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, cream cheese, 1/2 cup sour cream, green chiles, half of the cheddar and Monterey Jack cheeses, garlic powder, onion powder, salt, and pepper.
- Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the prepared dish.
- In a separate bowl, stir together remaining sour cream (about 1/2 cup) and chicken broth or cream of chicken soup until smooth.
- Pour sauce over the enchiladas and top with remaining shredded cheeses.
- Bake uncovered for 25–30 minutes or until bubbly and golden.
- Remove from oven and garnish with chopped cilantro or green onions before serving.
Notes
- Use rotisserie chicken for a quick and flavorful option.
- Flour tortillas hold the filling best, but warmed corn tortillas can also be used.
- Enchiladas can be assembled ahead of time and refrigerated until ready to bake.
- Freeze leftovers in an airtight container for up to 2 months.
- Add sautéed veggies or salsa to the filling for variation.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
