Description
These creamy chicken enchiladas are a comforting and flavorful dish featuring shredded chicken mixed with cheese and spices, wrapped in soft flour tortillas, and baked in a luscious creamy sauce made from cream of chicken soup, green chilies, and chicken broth. Perfect for a family dinner, they offer a rich, cheesy, and mildly spiced experience with a delightful melted cheese topping.
Ingredients
Scale
Filling
- 3 cups cooked chicken, shredded
- 1 cup shredded Monterey Jack cheese
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Enchiladas and Sauce
- 8 small flour tortillas
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (4 ounces) diced green chilies, drained
- 1/2 cup chicken broth
- 1 cup shredded Monterey Jack cheese (for topping)
- 1 tablespoon butter (for greasing the baking dish)
- Fresh chopped parsley or cilantro (optional garnish)
Instructions
- Prepare Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter to prevent sticking and ensure easy cleanup.
- Make the Filling: In a large mixing bowl, combine the shredded chicken, 1 cup Monterey Jack cheese, softened cream cheese, sour cream, garlic powder, onion powder, ground cumin, salt, and pepper. Stir thoroughly until the mixture is smooth and evenly blended for a creamy texture and well-balanced seasoning.
- Assemble Enchiladas: Take each flour tortilla and spoon an even amount of the chicken mixture onto it. Roll the tortilla tightly around the filling and place each rolled enchilada seam-side down into the prepared baking dish, arranging them evenly.
- Prepare Sauce: In a separate bowl, whisk together the cream of chicken soup, diced green chilies, and chicken broth until smooth. Pour this creamy sauce evenly over the rolled enchiladas, making sure they are well covered for moisture and flavor infusion during baking.
- Add Cheese Topping: Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly over the sauce-covered enchiladas to create a cheesy, golden crust once baked.
- Bake: Place the baking dish uncovered into the preheated oven and bake for 25 to 30 minutes until the cheese topping is melted, bubbly, and slightly golden, indicating the dish is heated through and ready to serve.
- Rest and Garnish: Remove the enchiladas from the oven and let them rest for about 5 minutes. This resting time helps the dish set for easier serving. Garnish with fresh chopped parsley or cilantro for a fresh herbal touch if desired.
Notes
- Use warm tortillas to prevent cracking when rolling.
- If you prefer spicier enchiladas, add extra green chilies or a dash of hot sauce to the filling.
- Substitute Monterey Jack cheese with a Mexican cheese blend for variation.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- For a lighter version, use reduced-fat sour cream and cheese.
