Southern Living 1986 Chicken Enchiladas
Transport your taste buds back to a classic era of comfort food with these Southern Living 1986 Chicken Enchiladas—a nostalgic dish that combines creamy, cheesy goodness with bold Tex-Mex flavors. This easy-to-follow recipe features tender shredded chicken blended with sautéed onions, green chilies, and spices for a savory filling, all wrapped in soft corn tortillas. A luxurious topping of sour cream and cream of chicken soup, paired with a melted combination of Monterey Jack and cheddar cheeses, makes this casserole-style meal irresistibly rich and satisfying. Perfect for busy weeknights or casual gatherings, these baked enchiladas come together in just under an hour and serve up to six. Garnish with fresh cilantro, diced tomatoes, or avocado slices for a vibrant finishing touch.
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Recipe Information
Ingredients
- 3 cups Cooked, shredded chicken
- 1 cup Onion, finely chopped
- 4 ounces Canned diced green chilies
- 10.5 ounces Cream of chicken soup
- 1 cup Sour cream
- 2 cups Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 12 pieces Corn tortillas
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, warm the vegetable oil. Add the finely chopped onion and sauté until softened, about 4-5 minutes.
Stir in the diced green chilies, cumin, garlic powder, salt, and black pepper. Cook for an additional 2 minutes to combine flavors.
In a mixing bowl, combine the shredded chicken, sautéed onion mixture, and 1 cup of the Monterey Jack cheese. Set this filling mixture aside.
In a separate bowl, whisk together the cream of chicken soup and sour cream until smooth. Set aside 1 cup of this soup mixture for the topping.
Warm the corn tortillas in the microwave or in a skillet to make them pliable, about 20 seconds each.
Spoon 2-3 tablespoons of the chicken mixture into the center of each tortilla. Roll tightly and place seam-side down in a greased 9x13-inch baking dish.
Pour the reserved soup mixture evenly over the rolled enchiladas.
Sprinkle the remaining Monterey Jack cheese and all of the cheddar cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until hot and bubbly.
Allow the enchiladas to cool for 5 minutes before serving. Optionally, garnish with chopped fresh cilantro, diced tomatoes, or avocado slices.
Nutrition Facts
Calories |
4900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 112.7 g | 564% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 1096 mg | 365% | |
| Sodium | 5738 mg | 249% | |
| Total Carbohydrate | 335.2 g | 122% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 40.9 g | ||
| Protein | 371.8 g | 744% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 3433 mg | 264% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3890 mg | 83% | |
*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.
