Description
A creamy and comforting enchilada recipe using shredded chicken and cheese, perfect for busy nights.
Ingredients
Scale
- 3 cups cooked shredded or chopped chicken
- 8 to 10 small flour tortillas
- 2 cups sour cream
- 2 to 2.5 cups shredded cheese (Monterey Jack and cheddar mix)
- 1 can (10 oz) green enchilada sauce
- 1/2 cup chicken broth (optional)
- 1 small onion, finely chopped (optional)
- 1 can (4 oz) diced green chiles, mild
- 1 teaspoon garlic powder
- 1 teaspoon cumin (optional)
- Salt and pepper to taste
- Cooking spray or oil for the baking dish
- Cilantro and lime for serving (optional)
Instructions
- Heat the oven to 350°F and lightly grease a 9×13 baking dish.
- Mix the filling: In a bowl, combine chicken, 1 cup shredded cheese, diced green chiles, onion (if using), garlic powder, cumin, salt, and pepper.
- Make the creamy sauce: In another bowl, stir sour cream and green enchilada sauce. Adjust thickness with chicken broth if needed.
- Fill and roll tortillas with chicken mixture and place seam side down in the dish.
- Pour the sour cream sauce over the enchiladas and sprinkle remaining cheese on top.
- Bake uncovered for 20 to 25 minutes until hot and bubbly. Broil 1 to 2 minutes for a golden top if desired.
- Rest for 5 minutes before serving.
Notes
Perfect for leftovers! Adjust the heat with jalapenos or pepper jack cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 25 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