Creamy Chicken Enchiladas Recipe
This comforting chicken enchilada recipe is easy, can be made ahead of time, and freezer-ready.
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Servings: 8
Calories: 557kcal
Equipment
9 x 13 inch baking pan
skillet
small bowl
Ingredients
- 8 flour tortillas 11" size
- 8 ounces cream cheese cut into 1 inch cubes
- 4 cups cooked chicken diced
- ½ cup diced onion
- 1 Tablespoon butter
- 1 can cream of chicken soup
- 1 can green chilis divided
- ½ cup sour cream
- 2 cups Monterey Jack cheese divided
- 2 teaspoons cumin divided
- ½ cup coarsely chopped cilantro optional
Instructions
- Preheat oven to 350˚F and spray a 9x13 inch baking dish, or line with parchment.
- In a skillet saute onion with butter until soft. Add cream cheese, 2 Tablespoons green chilis, 1 teaspoon cumin, and ¼ cup optional cilantro. Heat until melted and smooth. Stir in chicken.
- In a small bowl combine cream of chicken soup, sour cream, remaining green chilis, and 1 teaspoon cumin.
- Using a ½ measuring cup, scoop chicken mixture onto a flour tortilla. Add about 2 Tablespoons shredded cheese, then roll up and place in baking dish. Repeat for remaining tortillas.
- Spread soup mixture evenly over the top of the tortillas, and sprinkle with remaining cheese. Cover with non stick foil or foil that has been sprayed with cooking spray.
- Bake for 30-40 minutes, then uncover and bake 15-20 minutes longer until bubbly. Broil for 2 minutes if needed. Garnish with optional cilantro.
- Allow to rest for 5 minutes before serving.
Nutrition
Calories: 557kcal | Carbohydrates: 32g | Protein: 31g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 1066mg | Potassium: 340mg | Fiber: 3g | Sugar: 5g | Vitamin A: 836IU | Vitamin C: 5mg | Calcium: 342mg | Iron: 4mg