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Cheesy Creamy Chicken Enchiladas
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Cheesy Creamy Chicken Enchiladas

1 hServes 8Nutri-Score C€€
from @sonandtina129 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • flour tortillas (10-inch burrito size)Bakery8 pieces
  • chicken breast (cooked and shredded)Meat680 g
  • cream cheese (room temperature)Dairy85 g
  • sour creamDairy80 ml
  • diced green chiles (with juice)Pantry128 g
  • mild red enchilada saucePantry570 ml
  • salt (divided)Spices6 g
  • black pepperSpices500 mg
  • garlic powderSpices1.5 g
  • smoked paprikaSpices1 g
  • shredded cheese (Mexican blend, Four Cheese or Colby Jack)Dairy280 g

per serving

Nutrition

424kcal

Carbs
38 g
Proteins
26 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Saucepan
  • Mixing bowl
  • Whisk
  • Tongs

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 400°F and grease a 9x13 casserole dish.
    Step 1

  2. Cook and shred the chicken

    • Place the chicken in a saucepan, cover with water and season with salt.
    • Simmer until cooked through.
    • Shred the chicken with two forks.
    Step 2

  3. Make the sauce

    • Beat the cream cheese in a bowl.
    • Add the sour cream, green chiles, enchilada sauce, salt, pepper, garlic powder and paprika.
    • Mix until smooth.
    Step 3

  4. Split the sauce

    • Set aside a third of the sauce for the topping and keep the rest for the filling.
    Step 4

  5. Make the filling

    • Add the shredded chicken and most of the cheese to the sauce bowl and mix well.
    Step 5

  6. Roll the enchiladas

    • Spoon a generous amount of filling into each tortilla.
    • Roll tightly and place seam-side down in the dish.
    Step 6

  7. Top and bake

    • Pour the reserved sauce over the top and sprinkle with the remaining cheese.
    • Cover with foil and bake at 400°F.
    • Remove the foil and bake until golden and bubbly.
    Step 7
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