Description
Chicken Enchiladas are rolled tortillas filled with seasoned shredded chicken, creamy sauce, and melted cheese, perfect for quick weeknight meals.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 cup shredded cheese
- 8 flour tortillas
- 1 can diced green chilies
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup chicken broth
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, sour cream, cream of chicken soup, diced green chilies, cumin, salt, and pepper in a mixing bowl.
- Place a portion of the chicken mixture onto each tortilla, roll them up, and place seam side down in a baking dish.
- Pour the chicken broth over the rolled enchiladas and top with shredded cheese.
- Bake for 25-30 minutes or until heated through and the cheese is melted. Serve warm.
Notes
Use warm tortillas to prevent tearing. Let the baked pan rest five minutes before serving to keep portions neat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg