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Creamy Chicken Enchiladas

These easy Chicken Enchiladas are the best recipe ever! Stuffed with the creamiest chicken mixture and topped with simple sauce.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -8
Calories 317kcal
Author Sherri Hagymas

Ingredients

  • 6 8-inch or 10 (6-7-inch) flour tortillas
  • 2 cups of cooked chicken breasts
  • 2 10 oz cans of mild enchilada sauce, divided
  • 1/2 cup of sour cream
  • 2 cups 8 oz of shredded Monterey Jack cheese or a Mexican cheese blend (Feel free to use light cheese!)
  • 1 can of green chilies undrained (optional)
  • 1/4 cup of green onions chopped (optional)

Instructions

  • Preheat oven to 350 F
  • Pour 1 can of enchilada sauce in a 13 x 9 inch baking dish
  • In a large bowl, combine the chicken, sour cream, and 1 cup of cheese. (also add green chilies and onions if using)
  • Spoon about 1/3 - 1/2 cup of the chicken mixture down the center of the totillas.
  • Roll up the tortillas and place in the baking dish, seam side down.
  • After rolling all the chicken-filled tortillas, pour the remaining can of enchilada sauce over teh top
  • Sprinkle with remaining 1 cup of cheese
  • Bake, uncovered, for 30 minutes or until cheese is melted.

Notes

Nutrition information with light sour cream

Nutrition

Serving: 6g | Calories: 317kcal | Carbohydrates: 17g | Protein: 22g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 507mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 2.5mg | Calcium: 345mg | Iron: 1.5mg