If you’re looking for a comforting and delicious meal, creamy chicken enchiladas are the answer. These enchiladas feature tender chicken wrapped in soft tortillas, smothered in a rich, creamy sauce. Ideal for family dinners or gatherings, this recipe is sure to impress everyone at the table. Let’s dive into the ingredients and discover how to make this delightful dish!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup sour cream
– 1 cup cream of chicken soup
– 1 cup shredded cheese (cheddar or Monterey Jack)
– 8 flour tortillas
– 1 can diced green chilies
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Each serving (1 enchilada) contains approximately 350 calories, 18g of fat, 28g of carbohydrates, and 20g of protein. This information is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, sour cream, cream of chicken soup, and green chilies.
- Season the mixture with garlic powder, onion powder, salt, and pepper.
- Warm the tortillas in a microwave for 30 seconds to make them pliable.
- Spoon a portion of the chicken mixture onto each tortilla.
- Roll up the tortillas and place them seam-side down in a greased baking dish.
- Pour any remaining chicken mixture over the top of the rolled tortillas.
- Sprinkle shredded cheese over the enchiladas.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden.
- Remove from oven, garnish with fresh cilantro, and serve warm.
Alternative Ingredients
You can substitute cooked chicken with shredded rotisserie chicken for a quicker option. For a healthier twist, use whole wheat tortillas or Greek yogurt instead of sour cream.
Serving and Pairings
Creamy chicken enchiladas pair wonderfully with a side of Mexican rice, refried beans, or a fresh garden salad. Add some guacamole or salsa for extra flavor!
Storage and Reheating
Store leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15 minutes. You can also freeze them for up to 2 months; just thaw before reheating.
Cooking Mistakes
- Don’t overfill the tortillas; it makes them hard to roll.
- Ensure the tortillas are warm to avoid tearing.
- Use a good quality cream of chicken soup for better flavor.
- Don’t skip the garnish; it adds fresh flavor.
- Avoid overbaking; keep an eye on the cheese to prevent burning.
Helpful Tips
- Use leftover chicken for a quick meal.
- Experiment with different cheeses for varied flavors.
- Add some spice with jalapeños in the filling.
- For a creamy sauce, mix in some cream cheese.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and store them in the fridge overnight. Just bake them when ready to serve.
What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream, providing a similar texture and tangy flavor.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas can be used but may require a bit more care when rolling as they are more fragile.
How do I make them spicier?
Add diced jalapeños or a dash of hot sauce to the chicken mixture for an extra kick.
Can I freeze these enchiladas?
Yes, they freeze well. Just ensure they are tightly wrapped to prevent freezer burn.
Conclusion
Creamy chicken enchiladas are a comforting dish that combines rich flavors and easy preparation. Perfect for weeknight dinners or special occasions, they are sure to become a family favorite. Enjoy every delicious bite!
Creamy Chicken Enchiladas
Ingredients
- 2 cups cooked chicken shredded
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese cheddar or Monterey Jack
- 8 flour tortillas
- 1 can diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, sour cream, cream of chicken soup, and green chilies.
- Season the mixture with garlic powder, onion powder, salt, and pepper.
- Warm the tortillas in a microwave for 30 seconds to make them pliable.
- Spoon a portion of the chicken mixture onto each tortilla.
- Roll up the tortillas and place them seam-side down in a greased baking dish.
- Pour any remaining chicken mixture over the top of the rolled tortillas.
- Sprinkle shredded cheese over the enchiladas.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden.
- Remove from oven, garnish with fresh cilantro, and serve warm.
Nutrition
