Creamy Chicken Enchiladas with Green Chilies
These Creamy Chicken Enchiladas are a delightful twist on the classic Tex-Mex favorite. Packed with tender chicken smothered in a rich mixture of sour cream, cream of chicken soup, and zesty green chilies, these enchiladas are both comforting and satisfying. Perfect for a family weeknight dinner or a gathering with friends, this recipe is designed with healthier options in mind, utilizing low-fat sour cream and cheese, as well as whole wheat tortillas, without compromising on flavor. Feel free to customize the spice level by adjusting the amount of green chilies according to your preference. Plus, with the option to use leftover or rotisserie chicken, you can whip up this delicious meal in no time!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Chicken
1.5 lbs (Boiled and cut into bite-sized pieces)
Condensed cream of chicken soup
2 (10.5 ounce) cans (No preparation needed)
Sour cream
1 cup (No preparation needed)
Minced onions
1.5 teaspoons (No preparation needed)
Green chilies
2 (4 ounce) cans (No preparation needed)
Chicken broth or oil
1/2 cup (No preparation needed)
Flour tortillas
1 dozen (No preparation needed)
Shredded sharp cheddar cheese
1 cup (No preparation needed)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large pot, boil the chicken in water until fully cooked and tender, approximately 15-20 minutes. Once cooked, remove the chicken and let it cool slightly before cutting it into bite-sized pieces.
3
In a medium saucepan over medium heat, combine the cream of chicken soup, sour cream, minced onions, and green chilies. Stir and heat until the mixture is hot and well combined, about 5-7 minutes.
4
In a shallow dish, pour in the chicken broth (or oil) to soften the tortillas. Take each tortilla and soak it briefly in the broth, then lay it flat.
5
Fill each softened tortilla with a portion of the diced chicken and approximately 2 tablespoons of the soup mixture. Roll the tortillas tightly and place them seam-side down in a greased casserole dish.
6
Once all tortillas are filled and placed in the dish, pour the remaining soup mixture over the enchiladas, ensuring they are well-covered.
7
Sprinkle the shredded sharp cheddar cheese generously on top.
8
Bake the enchiladas in the preheated oven for 30 minutes, or until they are bubbly and the cheese is melted and slightly golden.
9
Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious Creamy Chicken Enchiladas!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Creamy Chicken Enchiladas with Green Chilies, a twist on the classic Tex-Mex favorite.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How much chicken is required for this recipe?
You will need 1.5 lbs of chicken.
How long should the chicken be boiled?
The chicken should be boiled for approximately 15-20 minutes until fully cooked and tender.
Can I use rotisserie chicken for this recipe?
Yes, you can use rotisserie or leftover chicken to save time.
How many cans of cream of chicken soup are needed?
The recipe requires two 10.5 ounce cans of condensed cream of chicken soup.
What is the amount of sour cream used?
One cup of sour cream is used in the sauce mixture.
How much minced onion is included?
The recipe calls for 1.5 teaspoons of minced onions.
How many cans of green chilies are used?
Two 4 ounce cans of green chilies are required.
What can I use to soften the tortillas?
You can use 1/2 cup of chicken broth or oil to soak the tortillas briefly.
How many tortillas does this recipe make?
This recipe utilizes one dozen (12) flour tortillas.
What kind of cheese is recommended?
One cup of shredded sharp cheddar cheese is recommended for the topping.
How long do you heat the soup mixture on the stove?
Heat the soup, sour cream, onions, and chilies for 5-7 minutes until hot and well combined.
How much of the soup mixture goes inside each tortilla?
Each tortilla should be filled with chicken and approximately 2 tablespoons of the soup mixture.
How should the tortillas be placed in the casserole dish?
They should be rolled tightly and placed seam-side down.
What do I do with the remaining soup mixture?
Pour the remaining soup mixture over the rolled enchiladas before adding cheese.
How long do the enchiladas need to bake?
Bake them for 30 minutes in the preheated oven.
How can I tell when the enchiladas are done?
They are ready when the sauce is bubbly and the cheese is melted and slightly golden.
Can I make this recipe healthier?
Yes, by using low-fat sour cream, low-fat cheese, and whole wheat tortillas.
How can I adjust the spice level?
You can adjust the spice level by increasing or decreasing the amount of green chilies used.
Does the casserole dish need to be greased?
Yes, the instructions specify using a greased casserole dish.
What size should the chicken pieces be?
The chicken should be cut into bite-sized pieces.
Should I let the enchiladas cool before serving?
Yes, let them cool for a few minutes after removing them from the oven.
What type of tortillas are specified in the ingredients?
The recipe specifically lists flour tortillas.
Is this a good recipe for a weeknight dinner?
Yes, it is designed to be a comforting and satisfying family weeknight dinner.
How many total ingredients are in this recipe?
There are 8 main ingredients in this recipe.
What are some common tags for this dish?
Common tags include Tex-Mex, chicken, comfort food, and one dish meal.
Can I use oil instead of broth to soften tortillas?
Yes, the recipe allows for either 1/2 cup of chicken broth or oil.
Is the chicken cooked before being put in the tortillas?
Yes, the chicken is boiled and fully cooked before assembly.
Is the soup mixture heated separately?
Yes, it is combined and heated in a medium saucepan before filling the tortillas.