Description
Indulge in the ultimate comfort food with Cheesy Chicken Enchiladas smothered in a rich, creamy sauce. Soft tortillas envelop tender shredded chicken, topped with gooey cheese and a flavorful sauce that promises to satisfy your cravings. Perfect for family dinners or casual gatherings, these enchiladas create lasting memories around the table, making every bite a delightful experience.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 soft flour tortillas
- 2 cups shredded cheddar and Monterey Jack cheese blend
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup low-sodium chicken broth
- 2 green onions, chopped (for garnish)
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Preheat oven to 350°F (175°C) and spray a large baking dish with nonstick cooking spray.
- Boil water in a large pot, add chicken breasts, and cook for about 15-20 minutes until fully cooked. Shred the chicken using two forks.
- In a bowl, mix cream of mushroom soup, sour cream, chicken broth, cumin, chili powder, and half the cheese until smooth.
- Spoon shredded chicken onto each tortilla, drizzle creamy sauce over it, roll tightly, and place seam-side down in the baking dish.
- Pour remaining sauce over the enchiladas and top with remaining cheese.
- Cover with foil and bake for 25 minutes; remove foil during the last 5 minutes to brown the cheese.
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 410
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg
Keywords: For quicker prep time, use rotisserie chicken. Customize spice levels by adjusting cumin and chili powder. Add diced bell peppers or black beans for extra nutrition.