Ingredients
Scale
10 flour tortillas
16 ounces sour cream
10.5 ounces cream of chicken soup
4 ounces canned diced green chiles
5 cups cooked chicken, shredded
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
Instructions
- Prepare the Filling:
1.1. Preheat the oven to 350°F (175°C).
1.2. In a large bowl, combine the shredded chicken, 1 cup of shredded Monterey Jack cheese, and the diced green chiles. Mix well. - Assemble the Enchiladas:
2.1. Fill each flour tortilla with a portion of the chicken mixture.
2.2. Roll up the tortillas and place them seam-side down in a greased 9×13-inch baking dish. - Prepare the Sauce:
3.1. In a medium saucepan, combine the sour cream and cream of chicken soup over medium heat.
3.2. Stir constantly until the mixture is smooth and heated through. - Bake the Enchiladas:
4.1. Pour the sour cream sauce evenly over the rolled tortillas in the baking dish.
4.2. Sprinkle the remaining 1 cup of Monterey Jack cheese and the 1 cup of shredded cheddar cheese over the top.
4.3. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. - Serve:
5.1. Allow the enchiladas to cool for a few minutes before serving.
5.2. Serve warm, garnished with additional sour cream or chopped cilantro if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 400 kcal | Servings: 10 enchiladas
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 10 enchiladas
- Calories: 400 kcal