Description
Cheesy chicken enchiladas with creamy sauce pack tender chicken into rolled tortillas covered in rich, cheesy goodness. They’re comforting, filling, and always popular at the dinner table.
Ingredients
Scale
Mains:
- 2 cups shredded Colby Jack cheese
Proteins:
- 1 cup sour cream
Supporting Ingredients:
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Chopped fresh cilantro (optional)
Instructions
- Blend 2 cups shredded chicken with 4 ounces softened cream cheese, ½ cup diced tomatoes with green chilies, and 2 tablespoons taco seasoning in a large mixing bowl until thoroughly combined and creamy.
- Position a tortilla flat on your work surface and carefully spoon ¼ cup chicken mixture directly into the center, keeping filling centered and compact.
- Tightly roll the tortilla around the filling, ensuring edges are tucked, and place seam-side down inside a lightly greased 9×13-inch baking dish.
- Whisk together 1 cup sour cream, ½ cup chicken broth, ½ teaspoon garlic powder, and ¼ teaspoon black pepper until smooth and fully integrated.
- Drizzle the sauce evenly across the rolled tortillas, ensuring complete and consistent coverage.
- Sprinkle 2 cups shredded Colby Jack cheese over the entire dish, creating an even layer.
- Cover the baking dish with aluminum foil and bake at 350°F for 20 minutes.
- Remove foil and continue baking for an additional 10-12 minutes until cheese melts and edges turn golden brown.
- Remove from oven and let enchiladas rest 5 minutes before serving.
- Optional: Garnish with chopped fresh cilantro for added brightness.
Notes
- Shred the chicken while it’s still warm for easier and more consistent texture.
- Use fresh tortillas and warm them slightly to prevent cracking when rolling.
- Grate your own cheese instead of using pre-shredded for a smoother, more melted sauce.
- Let the enchiladas rest for 5-10 minutes after baking to help the sauce set and make cutting easier.
- Prep Time: 15 minutes
- Cook Time: 30-32 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 16 g
- Cholesterol: 70 mg