Cheesy Chicken Enchiladas Creamy (Print Version)
Melted cheeses and creamy sauce envelop tender chicken in warm tortillas for a comforting, crowd-pleasing dish.
# Ingredients:
→ Filling
01 -
2 cups cooked chicken, shredded
02 -
1 cup shredded cheddar cheese
03 -
1 cup shredded Monterey Jack cheese
04 -
1 cup sour cream
05 -
1 can cream of chicken soup (10.5 oz)
06 -
1 can diced green chilies, undrained (4 oz)
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Tortillas
09 -
8 small flour tortillas
→ Topping
10 -
1 to 1 1/4 cups enchilada sauce (optional, for topping)
11 -
1 cup shredded cheddar cheese
12 -
1 cup shredded Monterey Jack cheese
# Steps:
01 -
Preheat oven to 350°F. Lightly grease a 9 by 13-inch baking dish.
02 -
In a large bowl, combine sour cream, cream of chicken soup, and diced green chilies until smooth. Stir in shredded chicken, 1 cup cheddar cheese, and 1 cup Monterey Jack cheese. Season with salt and black pepper.
03 -
Spread a thin layer of sauce over the bottom of the prepared baking dish. Spoon a portion of the chicken mixture down the center of each tortilla, then roll tightly and arrange seam-side down in the baking dish.
04 -
Pour the remaining sauce evenly over the filled tortillas. Top with remaining 1 cup cheddar and 1 cup Monterey Jack cheeses.
05 -
Bake in the preheated oven for 20 to 30 minutes, or until the casserole is bubbling and cheese is melted.
06 -
Allow the enchiladas to cool for several minutes before serving.
# Notes:
01 -
For best results, use freshly shredded cheese for improved melt and texture.