Creamy Chicken Enchiladas

Portions:8
Cooking Time:1 hour
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Equipment

  • Frying pan for sautéing
  • Greased Pyrex baking dish

Ingredients

  • 6 chicken breasts halved, cooked, and diced
  • 1 medium onion chopped and sautéed in butter
  • 8 oz cream cheese softened
  • 1 small can green chilies chopped
  • 1 package medium flour tortillas
  • 1 can cream of chicken soup
  • ¾ cup water
  • 8 oz sour cream
  • Cheddar cheese shredded

Instructions

Preheat the Oven:

  • Preheat the oven to 350°F (175°C).

Prepare the Filling:

  • Sauté the chopped onion in butter until softened.
  • In a mixing bowl, combine the cooked and diced chicken, sautéed onion, softened cream cheese, and chopped green chilies.

Assemble the Enchiladas:

  • Spoon the chicken mixture onto each flour tortilla and roll up tightly.
  • Place the rolled tortillas seam side down in a greased Pyrex baking dish.

Prepare the Sauce:

  • In a separate bowl, combine the cream of chicken soup, water, and sour cream.
  • Pour the sauce over the top of the rolled tortillas.

Bake the Enchiladas:

  • Bake in the preheated oven for 35 to 40 minutes, or until the enchiladas are hot and bubbly.

Add the Cheese:

  • Sprinkle shredded cheddar cheese over the top of the enchiladas.
  • Return to the oven and heat until the cheese is melted.

Serve:

  • Serve the enchiladas hot, accompanied by rice and beans if desired.

Note:

  • Enchiladas may be frozen before adding cheese.
  • A dd cheese when reheating.

Notes / Tips / Wine Advice:

Wine Advice:

Pair these creamy chicken enchiladas with a Zinfandel or a Sauvignon Blanc. The acidity and fruity notes of the wine will complement the rich, creamy texture and the mild spiciness of the dish, creating a balanced and enjoyable meal.

Nutritional Information

Calories: 410 kcal | Carbohydrates: 24 g | Protein: 32 g | Fat: 20 g | Fiber: 2 g | Sugar: 4 g
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Course Chicken / Main Dish
Cuisine Mexican