Perfect Chicken Enchiladas Recipe

Name: Perfect Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) can enchilada sauce; 1 (4 ounce) can mushrooms, drained & chopped; 1/2 onion, chopped finely; 1 cup sour cream; 1 (10 1/2 ounce) can cream of chicken soup; 1 (4 ounce) can green chilies, chopped; 1/4 chicken broth; 2 garlic cloves, minced; 1 lb cooked chicken, shredded; 1/4 cup milk; 2 cups cheddar cheese, shredded; 1 cup Mexican blend cheese, shredded; 1/4 teaspoon ground cumin; 1/4 teaspoon paprika; 1/4 teaspoon oregano; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 12 tortillas (preferably flour)

Servings: persons

1 (10 ounce) can enchilada sauce
1 (4 ounce) can mushrooms, drained & chopped
1/2 onion, chopped finely
1 cup sour cream
1 (10 1/2 ounce) can cream of chicken soup
1 (4 ounce) can green chilies, chopped
1/4 chicken broth
2 garlic cloves, minced
1 lb cooked chicken, shredded
1/4 cup milk
2 cups cheddar cheese, shredded
1 cup Mexican blend cheese, shredded
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 tortillas (preferably flour)

1
Heat 2tbsp oil in a large skillet. Saute onions, garlic, green chilles, and mushrooms for 4-5 minutes on medium-high heat.
2
Add chicken broth and bring to a boil. Add chicken and can of enchilada sauce. Let simmer for 5-10 minutes. Again, the consistency of the dish depends on how long you let the sauce thicken/evaporate.
3
Mix in all of the spices (more or less, depending on your taste). Blend in the sour cream and the cream of chicken until fully mixed. Remove from heat.
4
Spoon mixture evenly into tortillas and roll them up. Place them seam-side down in an oil-coated 13x9-inch pan. Pour leftover mixture evenly over the enchiladas.
5
Mix the milk and 4-cheese blend in a small bowl. Pour evenly over the enchiladas and sprinkle the cheddar cheese over it.
6
Bake for 350u00b0F for 35-45 minutes.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (10 ounce) can enchilada sauce, 1 (4 ounce) can mushrooms, drained & chopped, 1/2 onion, chopped finely, 1 cup sour cream, and more.

Yes, Perfect Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Perfect Chicken Enchiladas

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