These chicken enchiladas are SO good! My family loves them and they are perfect for taco Tuesday! This recipe could easily be doubled for a larger crowd or gathering. I love a traditional enchilada, but the creamy ones are extra delicious and comforting! We love to serve them with refried beans and spanish rice! You could also top them with fresh tomato, lettuce and sour cream!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
2 cups shredded, cooked chicken can use a store-bought rotisserie chicken
10 flour tortillas (taco size)
2 cups shredded Monterey Jack cheese (or mozzarella)
1 can cream of chicken soup*
1/2 block of cream cheese, softened
1 cup sour cream
salt & pepper
Preheat oven to 350F degrees.
Spray 9 x 13 baking dish with nonstick cooking spray.
Cook your chicken and get it shredded.
Add in 1 cup of shredded cheese to shredded chicken along with salt, pepper, cream cheese and 1/2 cup salsa.
Place chicken mixture in each of the flour tortillas.
Roll them all up and place them in the baking dish.
In a bowl mix togethersour cream, cream of chicken soup (see recipe at bottom for homemade version) and pour over top of enchiladas.
Top with remaining shredded cheese.
Bake for about 20-25 minutes.
If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.
OPTIONAL- mix some green chilies in with the sauce and pour over enchiladas.