Description
These Chicken Enchiladas V are a comforting, cheesy, and flavorful dish featuring tender chicken, a creamy sauce, and just the right amount of spice. Quick and easy to make, they’re perfect for a satisfying weeknight dinner or a crowd-pleasing meal!
Ingredients
- 1 (10.5 oz) can condensed cream of chicken soup
- ½ cup sour cream
- 1 tablespoon margarine (or butter)
- 1 onion, chopped
- 1 teaspoon chili powder
- 2 cups chopped cooked chicken breast
- 1 (4 oz) can chopped green chile peppers, drained
- 8 (8-inch) flour tortillas
- 1 cup shredded Cheddar cheese
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare Sauce: In a small bowl, mix condensed cream of chicken soup with sour cream. Set aside.
- Cook Filling: Melt margarine in a medium saucepan over medium-high heat. Sauté onion and chili powder until onion is tender. Stir in cooked chicken, green chile peppers, and 2 tablespoons of the soup mixture. Cook until heated through.
- Assemble Enchiladas: Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining soup mixture over the tortillas and sprinkle with shredded Cheddar cheese.
- Bake: Bake for 25–30 minutes until cheese is melted and bubbly.
- Serve: Let cool slightly before serving. Enjoy warm!
Notes
- Corn Tortilla Option: Use corn tortillas instead of flour, warming them first to prevent breaking.
- Spice Level: Add jalapeños or extra chili powder for more heat.
- Dairy-Free Alternative: Use plant-based sour cream, cheese, and a dairy-free soup substitute.
- Storage: Refrigerate for up to 3 days or freeze for up to 3 months.
