Creamy Chicken Enchiladas

Creamy Chicken Enchiladas, a non-vegetarian Mexican dish that combines tender chicken, rich sour cream, and gooey melted cheese wrapped in soft flour tortillas. Perfect for busy weeknights, this recipe is gluten and dairy-friendly, making it a crowd-pleaser for families.

These enchiladas offer a savory flavor profile, ideal for serving with a side of rice or fresh salad. Packed with protein and calcium, they provide essential nutrients for a balanced meal.

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Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 60 minutes

Overview

Sour Cream Enchiladas are a simple and delicious dish perfect for weeknight dinners. With tender chicken, creamy sauce, and melted cheese wrapped in soft tortillas, this Mexican-inspired meal is sure to be a family favorite.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

Mexican

Ingredients

• 2 Skinless boneless chicken breasts, sliced
• 1.5 Cups shredded Cheddar cheese
• 1 Medium onion, minced
• 12 10 Inch flour tortillas
• 1 10.75 Ounces (oz) can condensed cream of chicken soup
• 1 3 Ounces (oz) can green chiles
• 1 8 Ounces (oz) container sour cream
• 0.5 Cups shredded Cheddar cheese

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat a large skillet over medium-high heat. Add the sliced chicken and cook, stirring, until no longer pink in the center, about 10 minutes.
3. Divide the cooked chicken, 1.5 cups of shredded Cheddar cheese, and minced onions evenly among the tortillas. Roll up each tortilla and place seam side down in a 9x13 inch baking pan.
4. In a saucepan over medium heat, combine the cream of chicken soup and green chiles. Stir in the sour cream and continue stirring until heated through, about 10 minutes.
5. Pour the sauce over the tortillas in the baking pan and sprinkle the remaining 0.5 cups of shredded Cheddar cheese on top.
6. Bake in the preheated oven until the sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.
7. Serve hot and enjoy your delicious Sour Cream Enchiladas!