Ingredients:
8 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded cheddar cheese (or Mexican cheese blend), divided
1 can (10 oz) cream of chicken soup
1 cup sour cream
1/2 cup milk
1 can (4 oz) diced green chilies
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt and pepper to taste
Fresh cilantro (for garnish)
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Directions:
1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. In a bowl, whisk together the cream of chicken soup, sour cream, milk, green chilies, garlic powder, onion powder, paprika, salt, and pepper until smooth.
3. Spread a thin layer of the creamy sauce on the bottom of the baking dish.
4. In another bowl, mix the shredded chicken with 1 cup of cheese.
5. Fill each tortilla with the chicken and cheese mixture, roll them up tightly, and place them seam-side down in the baking dish.
6. Pour the remaining creamy sauce over the rolled tortillas and sprinkle with the remaining cheese.
7. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
8. Garnish with fresh cilantro and serve warm.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 410 kcal per serving
Servings: 4-6
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