Chicken Enchiladas from Southern Living
Indulge in the ultimate comfort food with these irresistible Chicken Enchiladas from Southern Living. This easy-to-make recipe features tender, shredded chicken enveloped in creamy, flavorful layers of sour cream, cream of chicken soup, and diced green chiles, all perfectly spiced with garlic powder and cumin. Wrapped in soft tortillas and smothered in a delectable blend of melted cheddar and Monterey Jack cheeses, these enchiladas bake to bubbly, golden perfection in just 25 minutes. Perfect for weeknight dinners or casual gatherings, this dish can be garnished with fresh cilantro for a pop of color and flavor. With its rich textures and bold flavors, these chicken enchiladas are sure to become a family favorite.
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Recipe Information
Ingredients
- 3 cups Cooked and shredded chicken
- 10.5 oz Cream of chicken soup
- 1 cup Sour cream
- 4 oz Diced green chiles
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 10 pieces Corn or flour tortillas
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with non-stick cooking spray.
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, green chiles, ground cumin, and garlic powder. Mix until well incorporated.
Stir in 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese into the chicken mixture.
Spoon about 1/3 cup of the mixture onto the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish.
Once all the tortillas are filled and arranged in the dish, spread any remaining chicken mixture over the top.
Sprinkle the remaining 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese evenly over the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are golden.
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with chopped cilantro, if desired, before serving.
Nutrition Facts
Calories |
4170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.1 g | 294% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 5522 mg | 240% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 29.7 g | ||
| Protein | 377.6 g | 755% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 4078 mg | 314% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2999 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
