Description
Sizzling chicken enchiladas bring Mexican-inspired comfort straight to dinner tables with creamy, cheesy layers of pure deliciousness. Packed with tender chicken and wrapped in warm tortillas, this classic dish promises a satisfying meal that delights family and friends.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked, shredded chicken
- 8 flour tortillas (8-inch size)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Sauce and Liquid Ingredients:
- 1 can (10.5 ounces / 298 grams) cream of chicken soup
- 1/2 cup sour cream
- 1 cup salsa (mild or medium)
- 1/2 cup chicken broth
Seasonings and Garnish:
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Fresh cilantro for garnish
Instructions
- Craft a zesty sauce by whisking cream of chicken soup, sour cream, salsa, chicken broth, garlic powder, and chili powder until velvety and uniform.
- Generously coat the bottom of a 9×13-inch baking dish with ½ cup of the prepared sauce, creating a flavorful foundation.
- Combine shredded chicken with a blend of cheddar and Monterey Jack cheeses, creating a rich and tangy filling.
- Carefully distribute the chicken and cheese mixture onto tortillas, rolling each one tightly and positioning them seam-side down in the baking dish.
- Drizzle the remaining sauce over the enchiladas, ensuring complete coverage and an even distribution of flavors.
- Liberally sprinkle the remaining shredded cheese across the top, creating a golden, melty surface.
- Transfer the baking dish to a preheated 375°F (190°C) oven and bake for 20-25 minutes until the cheese transforms into a bubbly, golden crust.
- Enhance the dish’s visual appeal and flavor by garnishing with fresh, chopped cilantro before serving piping hot.
Notes
- Customize the heat level by adjusting the amount of chili powder or adding diced green chilies for extra kick.
- Swap corn tortillas for flour tortillas if you prefer a softer texture or have corn allergies.
- Use rotisserie chicken or leftover grilled chicken to save time and add more flavor depth.
- Prepare enchiladas ahead of time and refrigerate, then bake when ready to serve for a convenient make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg