Description
Chicken Enchiladas with a creamy sour cream white sauce featuring tender shredded chicken, green chiles, and a blend of Monterey Jack and cheddar cheeses baked to perfection. A comforting and flavorful Mexican-inspired main course perfect for a family dinner.
Ingredients
Scale
Filling and Sauce
- 16 ounces sour cream
- 10.5 ounces canned cream of chicken soup
- 4 ounces canned diced green chiles
- 5 cups cooked and shredded chicken
Assembly
- 10 flour tortillas, taco size
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s hot and ready 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 so they become pliable for rolling.
- Prepare Sauce Mixture: In a medium bowl, thoroughly mix the cream of chicken soup, sour cream, and canned diced green chiles until the sauce is smooth and well combined.
- Fill Tortillas: Spread about 1/2 cup of the shredded chicken inside one softened tortilla. Add 2 tablespoons of the prepared sauce and 2 tablespoons of shredded Monterey Jack cheese on top of the chicken. Then roll up the tortilla tightly.
- Assemble Enchiladas: Place each rolled tortilla seam-side down in a lightly greased 9×13 inch baking dish. Repeat filling and rolling until all tortillas are used. Use a second smaller dish if needed to fit all the enchiladas.
- Top with Sauce and Cheese: Pour the remaining sour cream sauce evenly over the top of the enchiladas. Sprinkle with the leftover Monterey Jack cheese and all of the shredded cheddar cheese.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes to heat through and melt the cheese.
- Finish Baking Uncovered: Remove the foil and bake for an additional 5 minutes to brown the cheese slightly and finish cooking.
Notes
- These enchiladas are tasty on their own but can be garnished with sliced olives, guacamole, diced tomatoes, chopped green onions, or fresh cilantro for added flavor and color.
- For freezing, wrap the pan tightly first with plastic wrap and then with foil to prevent freezer burn.
- Drain any excess liquid from the enchiladas before freezing and wait to add the cheese topping until ready to bake.
- You can bake the enchiladas either before freezing or after thawing. Baking after thawing takes 25 minutes covered plus 5 minutes uncovered at 350 degrees Fahrenheit.
- If baking from frozen, add about 20 extra minutes after removing foil to fully cook and melt the cheese.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
