Description
These Cheesy Chicken Enchiladas with Creamy Sauce are a comforting Mexican-American casserole featuring shredded chicken wrapped in soft flour tortillas, smothered in a rich, flavorful sauce made from sour cream, cream of chicken soup, and diced green chiles, then baked to perfection with melted cheddar and Monterey Jack cheese on top. Perfect for family dinners or meal prepping.
Ingredients
Scale
Filling and Sauce
- 2 cups cooked and shredded chicken
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 can (4 oz) diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon salt
Cheese
- 1 ½ cups shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese
Other
- 8 flour tortillas (8-inch size)
- Chopped fresh cilantro for garnish (optional)
- Diced tomatoes for garnish (optional)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and prepare for baking the enchiladas.
- Make the Creamy Sauce: In a large bowl, combine sour cream, cream of chicken soup, diced green chiles, garlic powder, onion powder, cumin, and salt. Mix until all ingredients are well incorporated.
- Spread Sauce in Baking Dish: Reserve about ½ cup of the sauce aside. Spoon the rest evenly into the bottom of the greased baking dish and spread it into a thin layer to form a flavorful base for the enchiladas.
- Prepare Chicken Filling: In another bowl, mix the shredded chicken with 1 cup of the prepared sauce and ½ cup of shredded cheddar cheese until evenly combined. This creamy, cheesy filling will be the center of each enchilada.
- Assemble Enchiladas: Spoon a generous amount of the chicken filling into the center of each flour tortilla. Roll each tortilla tightly around the filling and place seam-side down in the baking dish on top of the sauce layer.
- Add Remaining Sauce and Cheese: Pour the remaining sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup cheddar cheese and all the Monterey Jack cheese evenly on top of the enchiladas.
- Bake Covered: Cover the baking dish with aluminum foil to keep the moisture in and bake for 20 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes or until the cheese is bubbly and golden brown on top.
- Rest and Garnish: Let the enchiladas rest for 5 minutes after removing from the oven to let the flavors set. Garnish with chopped fresh cilantro and diced tomatoes if desired before serving.
Notes
- For a gluten-free option, substitute flour tortillas with corn tortillas.
- To add extra flavor and texture, include sautéed onions or black beans in the chicken filling.
- These enchiladas can be assembled in advance and baked later, making them great for meal prepping.
