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Creamy Chicken Enchiladas

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner
Creamy Chicken Enchiladas
Ingredients
  • 2 skinless boneless chicken breasts, cut into 1-inch cubes
  • 1 1/2 cups shredded Cheddar cheese
  • 1 onion, chopped
  • 12 (10 inch) flour tortillas
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (3 ounce) can chopped green chiles, undrained
  • 1 (8 ounce) container sour cream
  • 1/2 cup shredded Cheddar cheese
Instructions
1
Preheat your oven to a high temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer metric units).
2
Next, heat a large skillet over a medium-high flame. Place the chicken breast into the skillet and cook constantly, stirring occasionally, until it reaches a safe internal temperature of 165 degrees Fahrenheit (or 74 degrees Celsius), about 10 minutes.
3
Divide the cooked chicken, 1 1/2 cups of Cheddar cheese, and onions evenly among the tortillas. Then, roll up each tortilla and place it seam-side down in a 9x13 inch baking dish.
4
In a separate saucepan, heat the cream of chicken soup and green chiles over medium heat. Stir in a generous amount of sour cream, continuing to stir until the sauce is heated through and smooth, about 10 minutes.
5
Pour this savory sauce over the rolled tortillas in the baking dish, followed by a generous sprinkling of remaining Cheddar cheese on top. Finally, bake the assembled dish in your preheated oven until the sauce is bubbling and the Cheddar cheese has melted, about 25 minutes.