Creamy Chicken Enchiladas
Ingredients:
3 cups cooked, shredded chicken (rotisserie chicken works great)
8 soft flour tortillas (8-inch size)
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
1 (4 oz) can diced green chilies (mild or spicy, depending on preference)
2 cups shredded Monterey Jack cheese or cheddar cheese (divided)
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon chili powder (optional for extra heat)
Salt and pepper to taste
Chopped fresh cilantro for garnish
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Prepare the Filling:
In a medium mixing bowl, combine the shredded chicken, 1 cup of the shredded cheese, garlic powder, onion powder, cumin, chili powder, and diced green chilies. Season with salt and pepper to taste.
Fill the Tortillas:
Place about 1/3 cup of the chicken mixture in the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
Make the Creamy Sauce:
In a separate bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth. Pour the creamy sauce evenly over the enchiladas, making sure to cover all the tortillas.
Add Cheese:
Sprinkle the remaining 1 cup of shredded cheese over the top of the enchiladas.
Bake:
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
Garnish:
Remove from the oven and let the enchiladas cool slightly. Garnish with chopped fresh cilantro, if desired.
Serve:
Serve the creamy chicken enchiladas with your favorite sides like Mexican rice, refried beans, or a fresh green salad.