Cheesy Cream Chicken Enchiladas

Name: Cheesy Cream Chicken Enchiladas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 tbsp Butter; 10.5 oz Cream of Mushroom Soup; 1.5 cups Diced Fully Cooked Chicken Breast; 4 oz Diced Green Chiles; 6 whole Flour Tortilla; 0.5 tsp Garlic Powder; 0.5 cup Green Onion; 0.25 cup Milk; 1 cup Shredded Cheddar Cheese; 0.5 cup Sour Cream

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Comfort-Food

Cheesy Cream Chicken Enchiladas feature tender chicken tucked into soft tortillas with a velvety green-chile sour cream sauce and plenty of melted Cheddar. The flavors are mild, creamy, and comforting, with a gentle heat from the chiles and a rich, cozy finish. Serve this baked favorite for a relaxed weeknight dinner or a casual weekend gathering.

Prep15 mins
Cook40 mins
Serves6
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2

Melt butter in a medium saucepan over medium heat. Cook the green onions in the hot butter until tender, 3 to 4 minutes.
3

Add the garlic powder, then stir in the condensed soup, green chiles, and sour cream. Mix the sauce until well combined. Reserve 3/4 of the sauce in a bowl and set it aside.
4

Add the chicken and 1/2 cup cheese to the remaining sauce in the pan; stir until the cheese melts.
5

Fill each flour tortilla with the chicken mixture and roll it up. Place them seam-side down in the prepared baking dish.
6

Stir the milk into the reserved sauce in the bowl and spoon it over the rolled tortillas. Top with the remaining 1/2 cup cheese.
7

Bake in the preheated oven until the cheese is bubbly, 30 to 35 minutes.