Creamy Chicken Enchiladas
Creamy Chicken Enchiladas are the ultimate comfort food, combining soft tortillas with tender shredded chicken and a rich, velvety sauce. Perfect for any occasion, these enchiladas are easy to prepare and bursting with flavor. With layers of gooey cheese and customizable fillings, they are sure to be a hit at family dinners or potlucks. Serve them straight from the oven for a cozy meal that warms the heart and delights the taste buds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 4 large flour tortillas
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- ½ cup sour cream (or Greek yogurt)
- 1 cup low-sodium chicken broth
- 2 tsp chili powder
- 1 tsp cumin powder
- Fresh cilantro for garnish (optional)
Instructions
- Cook the chicken in seasoned boiling water for 15-20 minutes until fully cooked. Shred the chicken once cool.
- In a pan over medium heat, sauté minced garlic for about 1 minute until fragrant.
- Create the sauce by mixing cream of chicken soup with chicken broth, chili powder, cumin powder, and sour cream until smooth.
- Preheat your oven to 350°F (175°C).
- Spread some sauce on the bottom of a baking dish. Fill each tortilla with shredded chicken and cheese, then roll tightly and place seam-side down in the dish.
- Pour remaining sauce over enchiladas and sprinkle extra cheese on top. Bake for 25-30 minutes until bubbly and golden brown.
- Let sit for 5 minutes before serving; garnish with cilantro if desired.
Nutrition
- Serving Size: 1 enchilada (approx. 250g)
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg