These Creamy Chicken Enchiladas are a comforting, indulgent dish that’s perfect for family dinners or casual get-togethers. The creamy sauce, made with a blend of sour cream and green chilies, adds a rich and tangy flavor that complements the tender shredded chicken and melty cheese. Rolled up in soft tortillas and baked until golden and bubbly, this dish is a guaranteed crowd-pleaser that brings warmth and satisfaction to the table.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
- 1/2 cup chopped green onions (optional)
- 1/2 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare the creamy sauce: In a medium mixing bowl, combine the sour cream, green enchilada sauce, and diced green chilies. Stir until well mixed and set aside.
- Assemble the enchiladas: Lay a tortilla flat on a clean surface. Add about 1/4 cup of shredded chicken down the center of the tortilla. Sprinkle a small amount of Monterey Jack cheese over the chicken. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken.
- Top with sauce and cheese: Pour the creamy sauce over the enchiladas, making sure each one is well covered. Sprinkle the remaining Monterey Jack and cheddar cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are slightly golden.
- Garnish and serve: Remove from the oven and let the enchiladas cool for a few minutes. Garnish with chopped green onions and cilantro if desired. Serve hot with your favorite sides like Spanish rice or a fresh salad.
Enjoy your creamy, cheesy enchiladas that are sure to become a favorite in your recipe rotation!
