Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese
- 8 corn tortillas
- 1/2 cup diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix chicken, sour cream, cream of chicken soup, green chilies, and spices.
- Fill each tortilla with the chicken mixture and roll them up.
- Place enchiladas seam-side down in a baking dish.
- Top with remaining sauce and cheese.
- Bake for 25 minutes until bubbly.
Notes
- Use rotisserie chicken for convenience.
- Adjust spice levels to your preference.
- Serve with salsa or guacamole.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Creamy Chicken Enchiladas, Mexican recipe, easy dinner