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Divine Creamy Chicken Enchiladas: 1 Simple Secret

Creamy Chicken Enchiladas
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Make these Creamy Chicken Enchiladas for a comforting family dinner. You will love the rich sauce and melty cheese topping.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can cream of chicken soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 2 cups cooked, shredded chicken
  • 8 corn tortillas
  • 2 cups shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. In a bowl, whisk together the cream of chicken soup, milk, sour cream, chili powder, cumin, and salt until smooth.
  4. Stir the shredded chicken into the soup mixture until well combined.
  5. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  6. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
  7. Pour any remaining sauce over the rolled enchiladas.
  8. Sprinkle the shredded Monterey Jack cheese evenly over the top.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.

Notes

  • You can use store-bought rotisserie chicken for quick preparation.
  • For extra moisture, dip the tortillas quickly in warm enchilada sauce before filling.
  • This recipe is from Hannah at Flavor Vista.

Nutrition

Find it online: https://flavorvista.com/creamy-chicken-enchiladas-recipe-family-dinner/