Description
Delicious Chicken Enchiladas smothered in a creamy sour cream white sauce, baked to perfection with a blend of Monterey Jack and cheddar cheeses, perfect for a comforting dinner.
Ingredients
Scale
Enchiladas
- 10 flour tortillas, taco size
- 5 cups cooked and shredded chicken
Sauce
- 16 ounces sour cream
- 10.5 ounces canned cream of chicken soup
- 4 ounces canned diced green chiles
Toppings
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas.
- Soften Tortillas: Place the tortillas in a 9×13 inch baking dish and warm them in the oven for 5 minutes to make them pliable for rolling.
- Mix Sauce: In a medium mixing bowl, blend together the cream of chicken soup, sour cream, and diced green chiles until smooth and well combined.
- Assemble Enchiladas: Spread about 2 tablespoons of the sauce onto each tortilla, add 1/2 cup of shredded chicken and 2 tablespoons of Monterey Jack cheese, then roll up each tortilla and place them seam-side down in a lightly greased 9×13 inch baking dish. Use an additional smaller baking dish if necessary.
- Add Toppings: Pour the remaining sauce evenly over the rolled enchiladas, then sprinkle the remaining Monterey Jack and all of the cheddar cheese on top.
- Bake Covered: Cover the baking dish with foil and bake for 25 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and bake for an additional 5 minutes to brown the cheese and finish cooking.
Notes
- Garnish enchiladas with sliced olives, guacamole, diced tomatoes, chopped green onions, or cilantro for added flavor and freshness.
- To freeze, drain any excess liquid and wrap the pan tightly with plastic wrap and then foil before freezing.
- You may freeze the enchiladas before baking for best results, topping with cheese just before baking.
- If baking from frozen, increase baking time by about 20 minutes after removing the foil for a fully cooked dish.
- If thawed before baking, bake at 350 degrees Fahrenheit for 25 minutes covered, then 5 minutes uncovered, as per original instructions.
Nutrition
- Serving Size: 1 enchilada
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg
