Ingredients
- Cooked Chicken, shredded: 3 cups
- Cream Cheese, softened: 8 ounces
- Sour Cream: 1 cup
- Green Chilies, diced: 4 ounces
- Monterey Jack Cheese, shredded: 2 cups
- Flour Tortillas: 8-10
- Cream of Chicken Soup: 1 can (10.75 ounces)
- Milk: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, diced green chilies, and 1 cup of Monterey Jack cheese. Mix well until all ingredients are evenly distributed.
- Step 3: In a separate bowl, whisk together the cream of chicken soup and milk until smooth.
- Step 4: Spread a thin layer of the soup mixture in the prepared baking dish.
- Step 5: Fill each tortilla with the chicken mixture, roll it up tightly, and place it seam-side down in the baking dish.
- Step 6: Pour the remaining soup mixture over the enchiladas and top with the remaining 1 cup of Monterey Jack cheese. Bake for 20-25 minutes, or until bubbly and cheese is melted and lightly golden.
Notes
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual enchiladas in the microwave, or the whole dish covered in foil in a 350°F oven until warmed through.
- Garnish with fresh cilantro and a dollop of sour cream for a vibrant and flavorful finish.
- To prevent tortillas from tearing, warm them slightly in a dry skillet or microwave before filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American