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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
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
-8
Calories
317
kcal
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
½
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)
¼
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 ⅓ - ½ 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:
6
g
|
Calories:
317
kcal
|
Carbohydrates:
17
g
|
Protein:
22
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Cholesterol:
72
mg
|
Sodium:
507
mg
|
Potassium:
313
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
410
IU
|
Vitamin C:
2.5
mg
|
Calcium:
345
mg
|
Iron:
1.5
mg