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Description
Classic chicken enchiladas baked in a creamy sour cream sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound cooked chicken, shredded
- 1/2 cup chopped onion
- 1 (4 ounce) can chopped green chiles, drained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 10 (6 inch) corn tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat. Add chicken and onion; cook until onion is softened, about 5 minutes. Stir in green chiles, chili powder, cumin, garlic powder, salt, and pepper.
- Warm tortillas according to package directions.
- Spoon chicken mixture down the center of each tortilla; sprinkle with 1/4 cup Monterey Jack cheese. Roll up tortillas and place seam-side down in a 9×13 inch baking dish.
- Whisk together cream of chicken soup, sour cream, and milk in a bowl. Pour over enchiladas; sprinkle with remaining Monterey Jack cheese.
- Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.
Notes
- For a spicier sauce, add a pinch of cayenne pepper.
- You can substitute cream cheese for sour cream.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg