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Creamy Dreamy Chicken Enchiladas

A delightful dish that features creamy sauce, tender chicken, and melted cheese, perfect for family dinners or weeknight meals.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup sour cream
  • 1 cup shredded cheese (Monterey Jack or Cheddar) For topping
  • 1 can cream of chicken soup
  • 1 cup salsa
  • 8-10 pieces corn tortillas
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro (for garnish)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, sour cream, half the cheese, cream of chicken soup, and salsa. Stir well, adding salt and pepper to taste.
  3. To make tortillas pliable, heat them in a skillet for a few seconds on each side or wrap in a damp paper towel and microwave for 20 seconds.
Assembly
  1. Spoon a generous amount of the chicken mixture into each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
  2. Pour any remaining salsa or cream of chicken soup over the rolled enchiladas, ensuring they are well covered.
  3. Sprinkle the remaining cheese evenly over the top.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until bubbly and the cheese is melted.
  2. Remove from the oven and garnish with fresh cilantro before serving.

Notes

For a twist, use shredded rotisserie chicken or beans for a vegetarian option. Make ahead by assembling the night before and refrigerating. Store leftovers in an airtight container for up to 3 days.