Description
A cozy and cheesy classic, these chicken enchiladas are perfect for weeknight dinners and gatherings, delivering comfort and satisfying flavor.
Ingredients
Scale
- 2 cups cooked shredded chicken (about 280 g)
- 8 corn tortillas (6-inch)
- 1 cup shredded cheese (cheddar or Monterey Jack — ~113 g)
- 1 cup sour cream (~240 g)
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup chopped green onions
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: 1/2 cup corn or black beans
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the cooked chicken, half of the cheese, garlic powder, onion powder, and salt and pepper to taste.
- In a skillet, heat the olive oil over medium heat and lightly fry each tortilla for 10–15 seconds per side until soft and pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in a greased baking dish.
- In another bowl, mix the sour cream and cream of chicken soup until well combined. Pour this sauce over the enchiladas.
- Top with the remaining cheese and chopped green onions.
- Bake for 25–30 minutes until bubbly and golden. Broil for 1–2 minutes if desired.
- Serve hot and enjoy!
Notes
For a creamier twist, substitute sour cream with plain Greek yogurt. Lightly frying tortillas prevents tearing. Let baked enchiladas rest for 5–10 minutes before cutting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 550
- Sugar: 3g
- Sodium: 750mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg