CREAMY CHICKEN ENCHILADAS
Make my creamy chicken enchiladas for a quick, flavorful dinner. With simple ingredients and step-by-step instructions, it’s a hit for any night.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings
- Category: Mexican
- Method: Oven
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
2 cups cooked chicken, shredded
1 cup sour cream
1 cup green enchilada sauce
1 cup shredded cheese (cheddar or Monterey Jack)
8 corn tortillas
1/2 cup diced onions
1 teaspoon ground cumin
Salt and black pepper to taste
Fresh cilantro, chopped, for garnish
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a bowl, mix chicken, half sour cream, half enchilada sauce, onions, cumin, salt, and pepper.
Warm tortillas, then fill with chicken mixture, roll up, and place seam-side down in dish.
Pour remaining sauce over enchiladas, top with remaining sour cream and cheese.
Bake for 25 minutes until cheese is melted and bubbly.
Garnish with cilantro and serve warm.
Notes
For a healthier twist, use Greek yogurt. Ensure enchilada sauce is gluten-free if needed. Assemble ahead and refrigerate before baking for convenience.
Find it online: https://www.cookingbyness.blog/creamy-chicken-enchiladas-recipe/