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Creamy Chicken Enchiladas

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Delicious creamy chicken enchiladas perfect for family gatherings or busy weeknights.

Ingredients

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  • 4 boneless skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 can (4 oz) diced green chilies
  • 1 can (10 oz) red enchilada sauce
  • 2 cups Monterey Jack cheese, shredded
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup sour cream
  • 8 flour tortillas

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. In a large skillet, heat the vegetable oil over medium heat. Add the chicken breasts and cook until browned, about 6-8 minutes per side.
  3. Remove the chicken from the skillet and shred it using two forks. Set aside.
  4. Add the chopped onion and minced garlic to the skillet. Sauté until softened, about 3-4 minutes.
  5. Mix in the diced green chilies, red enchilada sauce, Monterey Jack cheese, cream cheese, and sour cream until well combined.
  6. Fill each flour tortilla with the chicken mixture, roll them up tightly, and place seam-side down in the greased baking dish.
  7. Pour any remaining sauce over the enchiladas, if desired.
  8. Bake for 20-25 minutes, until heated through and golden brown.

Notes

Consider using shredded rotisserie chicken for quicker preparation. Let the enchiladas rest a few minutes after baking for easier serving.

Nutrition

Find it online: https://sousviderecipe.com/creamy-chicken-enchiladas/