Creamy Chicken Enchiladas
Equipment
- Frying pan for sautéing
- Greased Pyrex baking dish
Ingrediënten
- 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
Instructies
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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