Description
A delightful blend of tender chicken, smooth creaminess, and a hint of spice wrapped in warm tortillas, perfect for busy weeknights and special gatherings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup shredded cheese (Monterey Jack or similar)
- 8 flour tortillas
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper until well combined.
- Place a portion of the chicken mixture in each tortilla and roll them up tightly.
- Lay the rolled tortillas seam-side down in a greased baking dish.
- Pour chicken broth evenly over the top of the enchiladas, followed by a generous sprinkle of cheese.
- Bake for 25-30 minutes or until bubbly and the cheese is golden brown.
- Garnish with chopped cilantro if desired, and serve warm to enjoy!
Notes
Feel free to substitute rotisserie chicken for convenience or Greek yogurt for a healthier option. Serve with sour cream or salsa, and a fresh salad or rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican