Description
Creamy Chicken Enchiladas
Ingredients:
3 cups cooked chicken, shredded or cubed
1 cup shredded cheese (cheddar, Monterey Jack, or your favorite blend)
1 cup sour cream
1/2 cup cream cheese, softened
1 can (10 oz) cream of chicken soup
1/2 cup chicken broth
1 tsp garlic powder
1 tsp chili powder
6 large flour tortillas
Fresh parsley or cilantro, chopped, for garnish
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare the Creamy Sauce:
In a mixing bowl, combine sour cream, cream cheese, cream of chicken soup, chicken broth, garlic powder, and chili powder. Whisk until smooth and creamy.
Assemble the Enchiladas:
Lay a tortilla flat and place a generous amount of shredded chicken and cheese in the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat for all tortillas.
Add the Sauce:
Pour the creamy sauce over the rolled tortillas, ensuring they are evenly covered. Sprinkle additional cheese on top if desired.
Bake:
Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove from the oven and sprinkle with fresh parsley or cilantro. Serve hot and enjoy!
Chef’s Tip: Pair these enchiladas with Mexican rice and a fresh avocado salad for a complete meal.
