Cheesy Chicken Enchiladas with Creamy Sauce
A comforting and delicious dish featuring enchiladas filled with shredded chicken and topped with a creamy sauce and melted cheese.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded (preferably rotisserie chicken for convenience)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese reserve half for topping
- 1 cup shredded mozzarella cheese reserve for topping
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup enchilada sauce use a Halal-certified brand
- 8 medium flour tortillas (or corn tortillas for a gluten-free option)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Optional Toppings
- Fresh cilantro
- Diced avocados
- Sliced jalapeños
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, softened cream cheese, half of the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.
- In a separate bowl, combine the cream of chicken soup, sour cream, and enchilada sauce. Stir until smooth.
Assembly
- Take a tortilla, scoop about ¼ cup of the chicken mixture into the center, roll it up, and place it seam-side down in a greased baking dish. Repeat this for all tortillas.
- Pour the sauce mixture over the top of the enchiladas, making sure to cover all of them evenly.
- Sprinkle the remaining cheddar and mozzarella cheese on top of the sauce.
Baking
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Allow the enchiladas to cool for a few minutes before serving. Top with optional garnishes for added flavor.
Notes
For variations, you can use cooked ground chicken or turkey instead of shredded chicken, and Monterrey Jack cheese also works well. Prep your ingredients ahead of time to save minutes on the day of cooking. Avoid overfilling the tortillas and ensure ample sauce for moisture.