Creamy Chicken Enchilada Recipe
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
12
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Calories
717 kcal
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Course
Main Course
Creamy Chicken Enchilada Recipe
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Creamy Chicken Enchiladas with sour cream are simple and tasty! With 10 minutes prep, these are a weeknight staple.
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Ingredients
- 12 soft taco flour tortillas
- 2 chicken breasts, cooked and shredded
- 2 (10.5-ounce) cans cream of chicken soup
- 2 (4-ounce) cans diced green chili's, drained
- 1 pint sour cream
- 4 ounces cream cheese, softened
- 4 cups Colby Jack cheese, grated
- salt and black pepper, to taste
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Instructions
- In a large bowl, mix cream of chicken, green chili's, sour cream, and cream cheese until well combined. Add salt and pepper to taste.
- Remove about ⅓ of the green chili mixture to a separate bowl and set aside. Add the shredded chicken to the remaining mixture.
- Spray a 9x13-inch baking dish and also spread a little bit of the chicken mixture on the bottom of the pan. Place a large spoonful of the chicken mixture in a tortilla and add a generous amount of cheese (about ¼ cup). Roll up and place in the pan. We can usually fit two rows of 6, horizontally in the pan. When the pan is full, top with plain green chili mixture and remaining cheese.
- Cover with foil and cook at 350°F for 45 minutes. Remove the tin foil and bake for another 15 minutes.
Notes
- RECIPE TIPS
- Prep ahead of time. Roll the enchiladas as instructed, cover with plastic wrap, and refrigerate for up to 24 hours, or cover again with aluminum foil and freeze for up to 3 months. If needed thaw in the fridge before baking.
- Store leftover enchiladas in an airtight container(s) in the fridge for 2-3 days for freeze for 2-3 months.
- We will often blend the diced green chilies. The smooth texture distributes the flavor more easily and evenly.
- We bake this recipe in a glass casserole dish. If you choose to bake them in a metal pan, then keep on eye on them as they may cook a little faster.
- To avoid soggy enchiladas, be sure to drain the cans of chilis, and remove the foil during the last of the baking time.
Nutrition Information
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Calories
717kcal
(36%)
Carbohydrates
44g
(15%)
Protein
30g
(60%)
Fat
47g
(72%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
0.004g
Cholesterol
124mg
(41%)
Sodium
3027mg
(126%)
Potassium
514mg
(15%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1471IU
(29%)
Vitamin C
20mg
(22%)
Calcium
461mg
(46%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 717 kcal
% Daily Value*
| Calories | 717kcal | 36% |
| Carbohydrates | 44g | 15% |
| Protein | 30g | 60% |
| Fat | 47g | 72% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 124mg | 41% |
| Sodium | 3027mg | 126% |
| Potassium | 514mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1471IU | 29% |
| Vitamin C | 20mg | 22% |
| Calcium | 461mg | 46% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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