Description
Delicious and protein-packed chicken enchiladas with creamy sauce and cheese.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon taco seasoning
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the shredded chicken with taco seasoning, salt, and pepper in a bowl.
- Combine the cream of chicken soup, sour cream, and chicken broth to make the creamy sauce in another bowl.
- Spread a small amount of the sauce on the bottom of a baking dish.
- Place a portion of the chicken mixture into each tortilla, sprinkle with cheese, roll up, and place seam side down in the baking dish.
- Pour the remaining sauce over the enchiladas and top with the remaining cheese.
- Bake for 25-30 minutes or until heated through and cheese is bubbly.
- Garnish with chopped green onions before serving.
Notes
Ensure tortillas are fresh to avoid cracking when rolling. Experiment with different cheese blends for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg