Description
Creamy Chicken Enchiladas
Ingredients:
2 cups cooked chicken, shredded
8 flour tortillas (10-inch)
2 cups shredded Monterey Jack cheese
1 cup sour cream
1 cup cream cheese, softened
1 can (10 oz) cream of chicken soup
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
Salt and pepper, to taste
Fresh parsley, chopped
Instructions:
Prepare the Chicken:
Shred the cooked chicken using a fork and set aside.
Make the Creamy Sauce:
In a medium saucepan, combine sour cream, cream cheese, cream of chicken soup, chicken broth, garlic powder, onion powder, cumin, salt, and pepper. Stir and cook over medium heat until the sauce is creamy and smooth, about 5-7 minutes. Adjust seasoning as needed.
Assemble the Enchiladas:
Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Lay out the tortillas and spoon about 1/4 cup of the shredded chicken in the center of each tortilla. Roll each tortilla tightly around the chicken and place it seam-side down in the baking dish.
Once all the tortillas are arranged in the dish, pour the creamy sauce over the top. Sprinkle shredded Monterey Jack cheese evenly over the sauce.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and lightly golden brown.
Serve:
Garnish with freshly chopped parsley and serve hot.
These Creamy Chicken Enchiladas are perfect for any weeknight meal and will surely satisfy everyone’s cravings. Enjoy!
