Looking for a new easy dinner idea? These simple Creamy Chicken Enchiladas are so simple and delicious.
Creamy Chicken Enchiladas
I have been making these creamy chicken enchiladas for years. I originally got the recipe from an old cookbook I had and had changed it around a little bit. I like it with the green chilies to be honest but my little one likes it without. So, when I made it last week I left them out for her.
This is another recipe to use my freezer crock pot cooked chicken . But if not I just bake 3 breasts of boneless chicken in the oven covered for 30-40 minutes (or until no longer pink). Then I cut the breasts in half and use them in the food processor for a few seconds to shred it. So easy!
I love to top mine with guacamole too. You can certainly add other topping after they are cooked too, like sour cream, olives, lettuce, tomatoes.
INGREDIENTS, serves 6-8
6 – (8-inch) or 10 (6-7-inch) flour tortillas
2 cups of cooked chicken
2 (10 oz) cans of mild enchilada sauce, divided
1/2 cup of sour cream
2 cups (8 oz) of shredded Monterey Jack cheese (or a Mexican blend)
1 can of green chilies, undrained (optional)
1/4 cup of green onions, chopped (optional)
DIRECTIONS
Preheat oven to 350 F
Pour 1 can of enchilada sauce in a 13 x 9 inch baking dish
In a large bowl, combine the chicken, sour cream, and 1 cup of cheese. (also add green chilies and onions if using)
Spoon about 1/3 – 1/2 cup of the chicken mixture down the center of the totillas.
Roll up the tortillas and place in the baking dish, seam side down.
After rolling all the chicken-filled tortillas, pour the remaining can of enchilada sauce over teh top
Sprinkle with remaining 1 cup of cheese
Bake, uncovered, for 30 minutes or until cheese is melted.
- 6 - (8-inch) or 10 (6-7-inch) flour tortillas
- 2 cups of cooked chicken
- 2 (10 oz) cans of mild enchilada sauce, divided
- ½ cup of sour cream
- 2 cups (8 oz) of shredded Monterey Jack cheese (or a Mexican blend)
- 1 can of green chilies, undrained (optional)
- ¼ cup of green onions, chopped (optional)
- Preheat oven to 350 F
- Pour 1 can of enchilada sauce in a 13 x 9 inch baking dish
- In a large bowl, combine the chicken, sour cream, and 1 cup of cheese. (also add green chilies and onions if using)
- Spoon about ⅓ - ½ cup of the chicken mixture down the center of the totillas.
- Roll up the tortillas and place in the baking dish, seam side down.
- After rolling all the chicken-filled tortillas, pour the remaining can of enchilada sauce over teh top
- Sprinkle with remaining 1 cup of cheese
- Bake, uncovered, for 30 minutes or until cheese is melted.
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