Creamy Chicken Enchiladas
These easy Chicken Enchiladas are packed with tender shredded chicken mixed in a creamy cheesy sauce and topped with simple enchilada sauce .
Servings 6
Calories 400kcal
Ingredients
- 6 8-inch flour tortillas or 10 (6-7-inch)
- 2 cups cooked chicken breasts
- 20 ounces mild enchilada sauce, divided (2) 10 oz cans
- ½ cup sour cream
- 2 cups shredded Monterey Jack cheese or a Mexican cheese blend (Feel free to use light cheese!)
- 1 can green chilies (optional)
- ¼ cup green onions chopped (optional)
Instructions
- Preheat oven to 350 F
- Pour 1 can of enchilada sauce in a 13 x 9 inch baking dish20 ounces mild enchilada sauce, divided
- In a large bowl, combine the chicken, sour cream, and 1 cup of cheese. (also add green chilies and onions if using)2 cups cooked chicken breasts, ½ cup sour cream, 2 cups shredded Monterey Jack cheese
- Spoon about ⅓ - ½ cup of the chicken mixture down the center of the totillas.6 8-inch flour tortillas
- 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 the top.
- Sprinkle with remaining 1 cup of cheese.2 cups shredded Monterey Jack cheese
- Bake, uncovered, for 30 minutes or until cheese is melted.
Notes
- Swap chicken with shredded beef or pork for a different protein.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add pinto beans, black beans or corn to the chicken mixture for extra texture.
- Substitute Greek yogurt for sour cream.
- Use another kind of cheese. Pepper Jack cheese, Colby Jack or sharp cheddar cheese are all great.
Nutrition
Serving: 1enchiladas | Calories: 400kcal | Carbohydrates: 27g | Protein: 28g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 84mg | Sodium: 1474mg | Potassium: 223mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1091IU | Vitamin C: 9mg | Calcium: 354mg | Iron: 2mg
