Creamy Chicken Enchiladas

Creamy Chicken Enchiladas, a perfect weeknight meal that combines tender chicken, zesty green chiles, and a luscious sour cream sauce. This non-vegetarian Mexican dish is a crowd-pleaser, ideal for families and gatherings. With gluten and dairy allergens, it’s a comforting choice for those who enjoy hearty meals.

These enchiladas are versatile, making them perfect for serving with a side salad or as a main dish. Packed with protein and flavor, they offer a satisfying meal option.

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Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 60 minutes

Overview

These Sour Cream Enchiladas are a simple and tasty option for weeknight dinners. With tender chicken, creamy sauce, and melted cheese, this dish is sure to be a family favorite.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

Mexican

Ingredients

• 2 Skinless boneless chicken breasts, divided
• 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, undrained
• 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 chicken cubes and cook, stirring, until no longer pink in the center, about 10 minutes.
3. Divide the cooked chicken, 1.5 cups of 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 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!