Angela’s Awesome Chicken Enchiladas
Tender shredded chicken bathed in a creamy Cheddar cheese sauce, nestled in warm flour tortillas and baked until golden and bubbling.
Ingredients
Filling
- 3 skinless, boneless chicken breast halves shredded
- 10.75 ounce condensed Cheddar cheese soup
- 4.5 ounce chopped green chilies drained
- 0.5 teaspoon garlic powder
- 0.5 cup water
Assembly
- 12 flour tortillas 8-inch
- 2 cups shredded Cheddar cheese
Instructions
Poach and Shred Chicken
- Place chicken in a large saucepan and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer about 15 minutes until cooked through.
- Remove chicken, let rest briefly, then shred with two forks.
Prepare Sauce
- In a medium bowl, whisk together condensed Cheddar cheese soup, drained green chilies, garlic powder, and water until smooth.
Assemble Enchiladas
- Preheat oven to 350°F (175°C).
- Warm flour tortillas to keep them pliable.
- Spoon about ⅓ cup of the chicken mixture down the center of each tortilla.
- Roll up tortillas and place seam-side down in an ungreased 9×13-inch baking dish.
Bake
- Pour any remaining sauce over the enchiladas and sprinkle shredded Cheddar cheese on top.
- Bake uncovered for 20 minutes, until cheese is melted and bubbling, and edges start to brown.
Notes
Use rotisserie chicken to skip the poaching step.
For extra flavor, stir in a pinch of cumin into the sauce.
Warmed tortillas roll more easily and won’t crack.
Nutrition
Serving: 200gCalories: 360kcalCarbohydrates: 24g
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