Creamy Chicken Enchiladas

There’s something incredibly comforting about a warm plate of Creamy Chicken Enchiladas that makes any day feel special. I remember the first time I tasted these enchiladas, rich and creamy, oozing with melted cheese, and bursting with flavor. It was a chilly evening, and the simple act of cooking turned into a family tradition that brought everyone together. My kids would eagerly anticipate dinner, knowing their plates would be filled with these cheesy delights. Over the years, we’ve enjoyed them for casual weeknight meals and festive gatherings alike. Each bite reminds me of laughter, warmth, and the joy of sharing a homemade meal. Making Creamy Chicken Enchiladas is not just about the food; it’s about creating memories that last a lifetime.

Ingredients to Make Creamy Chicken Enchiladas

The key to a fantastic dish often lies in its ingredients. For Creamy Chicken Enchiladas, the combination of flavors and textures creates an unforgettable experience. Each ingredient plays a vital role: the creamy soup provides richness, while the spices elevate the overall taste. Together, these elements create the perfect blend for enchiladas that are sure to impress.

• 10¾-ounce can reduced-fat Cream of Chicken soup: This creamy base offers depth and richness to the dish, ensuring every bite is luscious.
• 8 ounces light sour cream: Adding a tangy flavor and creaminess that perfectly complements the enchiladas.
• 1 cup Pace picante sauce: This zesty sauce brings a kick, enhancing the overall flavor profile.
• 2 teaspoons chili powder: A must-have spice to give those enchiladas a warm, smoky flavor.
• 2 cups chopped cooked chicken: The star ingredient that adds protein and heartiness to the dish.
• 2 cups shredded Monterey Jack cheese: Melting beautifully, this cheese adds creaminess and that quintessential cheesy pull.
• 10 6-inch flour tortillas: Soft and pliable, perfect for rolling up all that delicious filling.
• 1 large tomato, chopped: Freshness and a slight crunch to top off your enchiladas.
• 3 medium green onions, sliced: For a fresh, crisp garnish that balances the richness of the dish.
• 1 medium avocado, mashed and mixed with a little sour cream & picante sauce: A quick guacamole that adds creaminess and flavor.

Cooking Instructions for Creamy Chicken Enchiladas

Getting ready to whip up these Creamy Chicken Enchiladas is always a fun experience for me. The process is straightforward, and the aroma that fills the kitchen is simply delightful. Let’s dive into the steps to create this mouthwatering dish!

1. Preheat your oven to 350°F. This is the perfect temperature for baking the enchiladas and allowing them to become golden and bubbly.

2. Spray a 9×13-inch pan with nonstick spray to prevent the enchiladas from sticking while baking.

3. In a medium bowl, stir together the reduced-fat Cream of Chicken soup, sour cream, picante sauce, and chili powder until well combined. This mixture will be the base of your creamy sauce.

4. In a large bowl, combine 1 cup of the sauce mixture with the chopped cooked chicken and 1 cup of the shredded Monterey Jack cheese. This filling will be rolled into the tortillas.

5. Take one of the flour tortillas and spread about ¼ cup of the chicken mixture down its center. Roll it up tightly and place it seam-side down in the prepared dish. Repeat this process with the remaining tortillas and filling.

6. Once all the rolled tortillas are in the pan, scoop the remaining sauce over the filled enchiladas. Make sure they are generously coated in the sauce!

7. Sprinkle the remaining Monterey Jack cheese over the top of the tortillas. This will create a beautiful, cheesy crust as it bakes.

8. Take a piece of foil and spray one side with nonstick spray. Cover the enchiladas with the sprayed side down to keep them from drying out.

9. Bake in the preheated oven for 40 minutes, or until the enchiladas are hot and bubbling. You’ll know they’re done when they smell incredible!

10. Once out of the oven, top individual servings with fresh chopped tomato and sliced green onions. You can also add a dollop of the quick guacamole for an extra touch of creaminess.

Helpful Notes about Creamy Chicken Enchiladas

When it comes to Creamy Chicken Enchiladas, there are a few tips that can truly elevate your experience. Let’s dive into these helpful notes!

• Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze unbaked enchiladas! Just assemble them, cover tightly, and freeze. Bake directly from the freezer, adding about 10 to 15 minutes to the cooking time.
• Pairing: Serve with a side of fresh green salad or Mexican rice for a complete meal.
• Garnishes: Enhance the dish with fresh cilantro, diced jalapeños, or a squeeze of lime for a burst of flavor.
• Spice Level: Feel free to adjust the chili powder quantity based on your preference for heat.

How to Serve Creamy Chicken Enchiladas

When serving Creamy Chicken Enchiladas, presentation and sides can make all the difference. Here are some ideas to ensure your meal is a hit:

• Accompaniments: Pair these enchiladas with a crisp green salad tossed with a light vinaigrette to balance the richness.
• Serving Style: Serve directly from the baking dish, allowing guests to help themselves. This creates a relaxed, communal dining experience.
• Occasions: These enchiladas are great for casual family dinners as well as special occasions like birthdays or game nights.
• Garnishing: Top with fresh ingredients like diced avocado, pico de gallo, or sour cream to add color and flavor.
• Seasonal Pairing: In summer, a light corn salad or grilled vegetables make excellent side dishes, while in winter, consider a hearty soup.
• Storage Tips: Leftovers can be refrigerated for up to three days or frozen for later enjoyment. Just reheat in the oven for the best quality.

FAQ

Conclusion

In conclusion, Creamy Chicken Enchiladas bring joy and comfort to any dining experience. They’re not just a meal; they’re a delightful way to gather around the table with family and friends. I encourage you to try making them yourself and experience the warmth they bring to your home. You won’t be disappointed!

Creamy Chicken Enchiladas

The ultimate comfort food, Creamy Chicken Enchiladas are rich, creamy, and bursting with flavor! Perfect for weeknight dinners, these enchiladas are a crowd-pleaser, sure to satisfy your cravings. Make them tonight and enjoy a delicious meal that everyone will love!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine Mexican

Servings 6 servings

Calories 420 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Chef's Knife
• Baking Sheet
• Oven

Ingredients

  

• 10¾ ounce reduced-fat Cream of Chicken soup
• 8 ounces light sour cream
• 1 cup Pace picante sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 2 cups shredded Monterey Jack cheese
• 10 6-inch flour tortillas
• 1 large tomato, chopped
• 3 medium green onions, sliced
• 1 medium avocado, mashed and mixed with a little sour cream & picante sauce

Instructions

 

• Preheat your oven to 350°F. This is the perfect temperature for baking the enchiladas and allowing them to become golden and bubbly.
• Spray a 9×13-inch pan with nonstick spray to prevent the enchiladas from sticking while baking.
• In a medium bowl, stir together the reduced-fat Cream of Chicken soup, sour cream, picante sauce, and chili powder until well combined. This mixture will be the base of your creamy sauce.
• In a large bowl, combine 1 cup of the sauce mixture with the chopped cooked chicken and 1 cup of the shredded Monterey Jack cheese. This filling will be rolled into the tortillas.
• Take one of the flour tortillas and spread about ¼ cup of the chicken mixture down its center. Roll it up tightly and place it seam-side down in the prepared dish. Repeat this process with the remaining tortillas and filling.
• Once all the rolled tortillas are in the pan, scoop the remaining sauce over the filled enchiladas. Make sure they are generously coated in the sauce!
• Sprinkle the remaining Monterey Jack cheese over the top of the tortillas. This will create a beautiful, cheesy crust as it bakes.
• Take a piece of foil and spray one side with nonstick spray. Cover the enchiladas with the sprayed side down to keep them from drying out.
• Bake in the preheated oven for 40 minutes, or until the enchiladas are hot and bubbling. You'll know they're done when they smell incredible!
• Once out of the oven, top individual servings with fresh chopped tomato and sliced green onions. You can also add a dollop of the quick guacamole for an extra touch of creaminess.

Notes

When it comes to Creamy Chicken Enchiladas, there are a few tips that can truly elevate your experience. Let's dive into these helpful notes!

• Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze unbaked enchiladas! Just assemble them, cover tightly, and freeze. Bake directly from the freezer, adding about 10 to 15 minutes to the cooking time.
• Pairing: Serve with a side of fresh green salad or Mexican rice for a complete meal.
• Garnishes: Enhance the dish with fresh cilantro, diced jalapeños, or a squeeze of lime for a burst of flavor.
• Spice Level: Feel free to adjust the chili powder quantity based on your preference for heat.

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