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Foolproof 1: Fix Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
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You deserve a comforting, cheesy, and perfectly sauced Creamy Chicken Enchilada night. We fixed the common flaws in this family favorite to give you a foolproof recipe that always delivers a delicious result.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can cream of chicken soup (low sodium preferred)
  • 1/2 cup sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded chicken
  • 8 medium flour tortillas
  • 2 cups shredded Monterey Jack cheese (or Mexican blend)
  • 1/2 cup shredded cheddar cheese (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. In a medium bowl, whisk together the cream of chicken soup, sour cream, chicken broth, chili powder, cumin, salt, and pepper to create the sauce.
  4. Stir the shredded chicken into the sauce mixture until well combined.
  5. Warm the tortillas briefly (in the microwave or a dry skillet) to make them pliable.
  6. Spoon about 2 tablespoons of the chicken mixture down the center of each tortilla. Sprinkle a little Monterey Jack cheese over the filling.
  7. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
  8. Pour any remaining sauce over the rolled enchiladas.
  9. Top evenly with the remaining Monterey Jack cheese and the shredded cheddar cheese.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  11. Let stand for 5 minutes before serving.

Notes

  • For best results, use leftover rotisserie chicken for the shredded chicken.
  • If you prefer a thinner sauce, add a splash more chicken broth.
  • Warm your tortillas first; cold tortillas crack when you roll them.
  • You can add a dash of hot sauce to the sauce mixture for extra heat.

Nutrition

Find it online: https://savorandpin.com/creamy-chicken-enchiladas-fixed-recipe/