Ingredients
Scale
For the Chicken Filling:
- 3 cups cooked chicken, shredded
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Sour Cream Sauce:
- 1 cup full-fat sour cream
- 1 can (10.5 oz) cream of chicken soup
- ½ cup low-sodium chicken broth
For Assembly:
- 8 medium flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish and set aside.
- Heat olive oil in a large skillet over medium heat. Cook the onion for 4 to 5 minutes until soft. Add garlic and cook for one more minute.
- Add shredded chicken, green chilies, cumin, chili powder, salt, and pepper. Stir and cook for 2 to 3 minutes. Remove from heat.
- In a medium bowl, whisk together sour cream, cream of chicken soup, and chicken broth until smooth.
- Pour half the sauce into the skillet with the chicken. Stir gently to combine.
- Warm each tortilla for 20 seconds per side in a dry skillet or 30 seconds in the microwave wrapped in a damp paper towel.
- Spoon chicken filling down the center of each tortilla, add a handful of cheese, roll tightly, and place seam-side down in the baking dish.
- Pour remaining sauce evenly over the enchiladas, covering the edges. Sprinkle remaining cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is golden and bubbly. Rest for 5 minutes before serving.
Notes
- Use a store-bought rotisserie chicken to save time.
- Always warm your tortillas before rolling to prevent cracking.
- Add a handful of fresh baby spinach to the filling for extra nutrition.
- Full-fat sour cream gives the creamiest, richest sauce.
- Leftovers keep in the fridge for up to 4 days and taste even better the next day.
- Freeze for up to 2 months, wrapped tightly in foil.
- Prep Time: 20
- Cook Time: 30
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex