Creamy Chicken Enchiladas
These creamy chicken are loaded with tender chicken, and green chilies, wrapped in a soft tortilla and smothered in a creamy sauce and lots of melty cheese. It's a comforting meal that the whole family will love.
Servings: 10 servings
Calories: 353kcal
Equipment
- Large Mixing Bowl
Ingredients
- 20 oz can cream of chicken soup
- 1 cup salsa
- 1 cup sour cream
- 4 oz can diced green chiles
- 1 tsp salt
- 1 tsp chili powder
- 2 1/2 cups shredded cheese (divided)
- 3 cups shredded chicken
- 10 flour tortillas
For Toppings:
- diced tomatoes
- sliced avocado
- sour cream
- cilantro
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 baking pan with nonstick spray.
- Add the cream of chicken soup, salsa, sour cream, green chiles, salt, chili powder and 1 cup of the cheese to a large bowl, and stir them all together until combined.
- Separate 1 cup of the mixture and set it aside. Add the shredded chicken to the rest of the filling.
- Lay out a tortilla and scoop about 1/4 cup of the chicken filling down the middle of the tortilla. Roll it up and place it into the prepared pan.
- Repeat with the remaining tortillas and chicken filling.
- Spread the remaining sauce over the top of the tortillas.
- Sprinkle the remaining cheese over the top of the enchiladas.
- Bake the enchiladas for about 30 minutes until the filling is hot throughout, and the cheese is melted on top.
- Let the enchiladas cool out of the oven for about 10 minutes, then serve them with your favorite toppings.
Video
Nutrition
Calories: 353kcal | Carbohydrates: 23g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 1284mg | Potassium: 295mg | Fiber: 2g | Sugar: 3g | Vitamin A: 651IU | Vitamin C: 5mg | Calcium: 234mg | Iron: 3mg