Chicken Enchiladas
Easy and satisfying chicken enchiladas that blend comforting flavors and create joyful family memories.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken (Rotisserie chicken is convenient.)
- 8 pieces flour tortillas (Soft and easy to roll.)
- 1 cup shredded cheese (cheddar or Monterey Jack) (Use your family's favorite cheese.)
- 1 cup sour cream
- 1 can cream of chicken soup (Adds richness; low-fat options available.)
- 1/2 cup chicken broth (Thin out the sauce, homemade recommended.)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- as needed Chopped green onions for garnish (Add a fresh touch.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, garlic powder, onion powder, salt, and pepper. Mix well.
- In a separate bowl, mix together sour cream, cream of chicken soup, and chicken broth until smooth.
Assembly
- Take a tortilla, fill it with a portion of the chicken mixture, sprinkle some cheese, roll it up and place it seam-side down in a greased baking dish.
- Repeat with all tortillas and fill the baking dish snugly.
- Pour the remaining sour cream mixture over the top and sprinkle with the remaining cheese.
Baking
- Bake in the preheated oven for 20-25 minutes or until bubbly and golden.
- Garnish with chopped green onions before serving.
Notes
Leftovers can be stored in an airtight container for up to 3 days. When reheating, place in the oven at 350°F (175°C).