Cheesy Chicken Enchiladas with Creamy Sauce
Indulge in these delightful Cheesy Chicken Enchiladas, where tender pieces of rotisserie chicken are enveloped in soft flour tortillas and smothered in a rich, creamy sauce. The combination of picante sauce and cream of chicken soup creates a savory layer of flavor that melds beautifully with the cheesy filling. Topped with fresh tomatoes and green onions, this dish is not only quick to prepare but also packed with deliciousness, making it perfect for family dinners or gatherings. You'll have a tasty meal on the table in no time, thanks to the convenience of store-bought rotisserie chicken. Your taste buds will thank you!
N/A
Servings
520
Calories
9
Ingredients
Ingredients
rotisserie-cooked chicken
1 (cooked, chopped)
picante sauce
1 cup (ready to use)
cream of chicken soup
1 (10.75 ounce) can (ready to use)
sour cream
8 ounces (ready to use)
chili powder
2 teaspoons (dried)
Monterey Jack cheese
1 cup (shredded)
flour tortillas
12 (ready to use)
medium tomato
1 (chopped)
green onion
1 (sliced)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the picante sauce, cream of chicken soup, sour cream, and chili powder. Mix well until smooth.
3
Set aside 1 cup of this sauce mixture for later use.
4
In the bowl with the remaining sauce, add the chopped rotisserie chicken and shredded Monterey Jack cheese. Stir until the chicken and cheese are evenly coated.
5
Lay out a flour tortilla on a flat surface. Spoon about 1/4 cup of the chicken mixture down the center of the tortilla.
6
Carefully roll the tortilla to encase the filling, ensuring it is sealed on the seam side.
7
Place the rolled tortillas seam-side down in a 3-quart shallow baking dish.
8
Pour the reserved cup of sauce mixture generously over the enchiladas.
9
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes, or until the enchiladas are heated through and bubbling.
10
Once done, remove the foil and let cool slightly before serving.
11
Top the enchiladas with extra picante sauce, freshly chopped tomatoes, and sliced green onions for a burst of freshness.
Nutrition Information
27g
Fat
40g
Carbs
40g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is Cheesy Chicken Enchiladas with Creamy Sauce.
How many calories are in these chicken enchiladas?
Each serving contains approximately 520 calories.
What type of chicken is best for this recipe?
Store-bought rotisserie-cooked chicken is recommended for convenience and flavor.
What is the required oven temperature?
The oven should be preheated to 350°F (175°C).
How long should the enchiladas bake?
The enchiladas should be baked for 40 minutes or until they are heated through and bubbling.
What ingredients make up the creamy sauce?
The sauce is a mixture of picante sauce, cream of chicken soup, sour cream, and chili powder.
Can I use flour tortillas?
Yes, the recipe specifically calls for 12 flour tortillas.
What kind of cheese is used inside the enchiladas?
The recipe uses 1 cup of shredded Monterey Jack cheese.
How much protein is in this meal?
There are 40g of protein per serving.
What are the suggested toppings?
Freshly chopped tomatoes, sliced green onions, and extra picante sauce are recommended toppings.
Should the baking dish be covered?
Yes, the dish should be covered with aluminum foil during the 40-minute baking process.
What size baking dish is needed?
A 3-quart shallow baking dish is required.
How much sauce should be set aside for the topping?
You should set aside 1 cup of the sauce mixture to pour over the rolled tortillas.
How much fat is in this recipe?
The recipe contains 27g of fat.
What is the carbohydrate content?
This dish contains 40g of carbohydrates.
How much sour cream is used?
The recipe requires 8 ounces of sour cream.
How much chili powder is added?
You should use 2 teaspoons of dried chili powder.
How should the tortillas be placed in the dish?
The rolled tortillas should be placed seam-side down to ensure they stay closed.
How much chicken is needed?
One rotisserie-cooked chicken, chopped into pieces, is required.
What type of soup is used?
One 10.75-ounce can of cream of chicken soup is used.
How many tortillas does the recipe yield?
The recipe yields 12 enchiladas.
What is the preparation for the tomato topping?
One medium tomato should be chopped for the topping.
What is the preparation for the green onion topping?
One green onion should be sliced for the garnish.
How much picante sauce is needed for the base mixture?
One cup of picante sauce is used in the sauce mixture.
Is this recipe suitable for a quick family dinner?
Yes, it is described as quick to prepare and perfect for family gatherings.
What flavor profile does the chili powder provide?
The chili powder adds a savory, spiced layer to the creamy sauce.
What should I do after removing the foil?
Let the enchiladas cool slightly before serving and then add the fresh toppings.
How much chicken mixture goes into each tortilla?
Spoon about 1/4 cup of the chicken and cheese mixture into the center of each tortilla.
What are the primary tags for this recipe?
The tags include enchiladas, chicken, creamy, easy dinner, Mexican, and comfort food.
Is the chicken cooked before being mixed into the sauce?
Yes, the chicken should be already cooked and chopped before being added to the sauce mixture.