sixtic Indulge in this mouthwatering dish of creamy chicken enchiladas, freshly baked and captured in a glass baking dish. The enchiladas are drenched in melted, golden cheese that stretches beautifully as a fork lifts a piece, revealing a rich, gooey texture. Garnished with fresh cilantro and packed with green chiles in a luscious white cheese or sour cream sauce, this recipe promises a delightful Mexican-inspired meal. Set against a clean white tiled backdrop, this cozy kitchen creation is perfect for your next dinner.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Ingredients:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 10-12 soft corn or flour tortillas
- 2 cups shredded Monterey Jack or cheddar cheese
- 1 cup sour cream
- 1 cup chicken broth
- 1 can (4 oz) diced green chiles
- 1 can (10.5 oz) cream of chicken soup (or homemade white sauce)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp chopped fresh cilantro (for garnish)
- 1 tbsp olive oil (for softening tortillas, optional)
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare Sauce: In a medium bowl, mix sour cream, cream of chicken soup, chicken broth, green chiles, garlic powder, onion powder, salt, and pepper until smooth.
- Assemble Enchiladas: Lightly grease a 9×13-inch baking dish. Warm tortillas in a skillet with olive oil or microwave to make them pliable. Spoon about 2-3 tablespoons of shredded chicken into each tortilla, add a sprinkle of cheese, roll up, and place seam-side down in the dish.
- Add Sauce: Pour the creamy sauce evenly over the rolled tortillas, ensuring they’re well coated. Top with the remaining shredded cheese.
- Bake: Bake for 25-30 minutes, or until the cheese is melted and bubbly with golden edges.
- Garnish & Serve: Remove from oven, sprinkle with chopped cilantro, and let cool for 5 minutes. Serve warm.
Notes:
- Pair with a side of Mexican rice or a simple salad.
- Adjust spice with jalapeños or hot sauce if desired.