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Creamy Chicken Enchiladas

A family favorite combining tender chicken, a rich and creamy sauce, and cheesy goodness all wrapped in tortillas.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 cups cooked shredded chicken
  • 1 cup sour cream
  • 1 cup cream of chicken soup
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 8 flour tortillas
  • 1 cup enchilada sauce
  • 1/2 cup additional shredded cheese for topping

Equipment

  • Large skillet
  • Mixing bowl
  • 9x13 inch baking dish
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the cooked shredded chicken, sour cream, cream of chicken soup, 1 cup of shredded cheese, garlic powder, onion powder, and cumin.
  3. Take a flour tortilla and spoon about 1/4 cup of the chicken filling into the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish.
  4. Continue filling and rolling the remaining tortillas until the filling is used up.
  5. Once all tortillas are in the dish, pour the enchilada sauce evenly over the top.
  6. Sprinkle the remaining 1/2 cup of shredded cheese over the enchiladas.
  7. Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and slightly golden.
  8. Remove from the oven and let them cool for a few minutes before serving.

Notes

For an extra kick, add chopped jalapeños to the filling or top with fresh cilantro before serving.