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Delicious Cheesy Chicken Enchiladas in Creamy Sauce

This recipe showcases Cheesy Chicken Enchiladas with Creamy Sauce, blending savory chicken and gooey cheese in a rich, velvety sauce—ideal for any gathering.

Ingredients

  • 2 cups cooked shredded chicken
  • 8 corn tortillas
  • 2 cups shredded cheese cheddar or Monterey Jack
  • 1 cup sour cream
  • 1 can 10 oz cream of chicken soup
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine cooked chicken, garlic powder, cumin, salt, and pepper.
  • In a separate bowl, mix together the cream of chicken soup, sour cream, and chicken broth until smooth.
  • Spread a small amount of the creamy sauce on the bottom of a greased baking dish.
  • Fill each corn tortilla with a portion of the chicken mixture, then roll them tightly.
  • Place the rolled tortillas seam side down in the baking dish.
  • Pour the remaining creamy sauce over the enchiladas and sprinkle with shredded cheese.
  • Cover the dish with aluminum foil and bake for 20 minutes.
  • Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  • Let the enchiladas cool for a few minutes before serving.