Description
Enjoy these comforting and cheesy Creamy Green Chile Chicken Enchiladas, a delightful dish perfect for any occasion.
Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 (10 ounce) can diced green chiles, undrained
- 1 (15 ounce) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, diced green chiles, cream of chicken soup, sour cream, milk, cumin, garlic powder, salt, and pepper. Mix well until everything is evenly distributed.
- Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for about 30 seconds, or by quickly heating them in a dry skillet.
- Spoon about 1/4 cup of the chicken mixture into the center of each tortilla.
- Roll up each tortilla tightly and place it seam-side down in a lightly greased 9×13 inch baking dish.
- Once all the enchiladas are in the dish, pour any remaining chicken mixture evenly over the top.
- Sprinkle the shredded Monterey Jack cheese over the enchiladas.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Garnish with fresh cilantro, if desired, before serving.
Notes
- For a spicier enchilada, use hot green chiles or add a pinch of cayenne pepper to the chicken mixture.
- If you don’t have cream of chicken soup, cream of mushroom or cream of celery soup can be substituted.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg