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.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Servings: 10 servings
Calories: 353kcal
- 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
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.
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