cheesy chicken enchiladas
Dive into the rich flavors of cheesy chicken enchiladas. Soft tortillas filled with shredded chicken, smothered in a creamy cheese sauce, and baked to perfection. This dish is perfect for a weeknight meal or a festive gathering.
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 9x13 inch baking dish
- 1 set measuring cups and spoons
- 1 rubber spatula
- 1 aluminum foil
- 1 cookware for boiling chicken
Ingredients
- 2 cups cooked shredded chicken Can use rotisserie chicken to save time.
- 10 pieces flour tortillas 8-inch tortillas.
- 2 cups shredded cheese Cheddar or Mexican blend.
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup salsa Can customize with additional ingredients.
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- to taste optional fresh cilantro For garnish.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, combine the cooked shredded chicken, cream of chicken soup, sour cream, salsa, ground cumin, garlic powder, salt, and black pepper. Stir until well mixed and heated through.
- Take a tortilla and fill it with about 1/3 cup of the chicken mixture. Roll it up tightly and place it seam-side down in a greased 9x13-inch baking dish. Repeat with the remaining tortillas and filling.
- Once all the enchiladas are in the baking dish, sprinkle the shredded cheese evenly over the top.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes.
- After 20 minutes, remove the foil and bake an additional 5 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
You can use rotisserie chicken to save time on cooking and shredding.
Feel free to customize the filling by adding black beans, corn, or diced bell peppers.
Serve with additional salsa or guacamole on the side for extra flavor.