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!
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.