Description
Creamy and cheesy enchiladas filled with tender shredded chicken, perfect for weeknight dinners and family gatherings.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 flour tortillas
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, and half of the cheese in a mixing bowl until well blended.
- Place a portion of the mixture in each tortilla and roll them up tightly.
- Arrange the rolled tortillas, seam side down, in a greased baking dish.
- Mix the milk with the remaining cheese and pour it evenly over the enchiladas.
- Bake uncovered for 25-30 minutes, or until heated through and bubbly.
- Serve hot and enjoy the cheesy goodness!
Notes
Feel free to swap in Greek yogurt for sour cream for a tangy twist, or use corn tortillas for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican