Creamy Chicken Enchiladas
User Reviews
5
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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 Enchiladas
Description
This recipe builds enchiladas with a creamy filling made by blending cream of chicken soup, diced green chilis, sour cream, and softened cream cheese seasoned with salt and pepper. Shredded cooked chicken is folded into most of this mixture while some of the green chili sauce is set aside for topping. The filling is spooned into soft flour tortillas, sprinkled with grated Colby Jack cheese, and rolled tightly before arranging in a baking dish.
The enchiladas are topped with the remaining green chili sauce and more cheese, then baked covered with foil before finishing uncovered to melt and brown the cheese. The result is a creamy, cheesy filling with mild heat from the chilis, layered inside soft tortillas with a cheesy top crust.
This hearty casserole suits casual dinners and can be prepped the day before or frozen for extended storage. Using flour tortillas keeps the texture tender, while draining the chilis prevents sogginess. Baking in glass versus metal pans requires slight timing adjustments to avoid overcooking.
Leftovers can be refrigerated or frozen, making this a convenient make-ahead meal. Blending the green chilis into a smoother sauce is recommended to distribute their flavor evenly throughout the filling.
Ingredients
- 12 flour tortillas soft taco
- 2 chicken breast cooked and shredded
- 2 (10.5-ounce) cans cream of chicken soup
- 2 (4-ounce) cans green chilis drained, diced
- 1 pint sour cream
- 4 ounces cream cheese softened
- 4 cups Colby jack cheese grated
- salt to taste
- black pepper to taste
Instructions
- In a large bowl, mix cream of chicken, green chilis, 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 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 seam-side down 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
- You can prepare the enchiladas in advance by rolling and covering with plastic wrap; refrigerate up to 24 hours or freeze for up to 3 months before baking.
- Store leftovers in airtight containers in the refrigerator for 2-3 days or freeze for 2-3 months.
- Flour tortillas provide a softer texture, though corn tortillas can be used as a substitute.
- For even flavor distribution, blend the diced green chilis into a smooth mixture before mixing.
- Baking in glass casserole dishes may require slightly longer cooking times than metal pans; monitor to avoid drying out and to prevent sogginess, drain canned chilis well.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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