Description
These cheesy chicken enchiladas, topped with a rich homemade red sauce, are packed with tender chicken, melted cheese, and a creamy filling, making them a crowd-pleasing comfort food. Perfect for family dinners!
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (10 oz) red enchilada sauce
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 can (4 oz) chopped green chilies, drained
- 8 (8-inch) flour tortillas
- 1 can (10.75 oz) condensed cream of chicken soup
- 1/4 cup milk
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine chicken, 1/2 cup enchilada sauce, onion, green bell pepper, 1/2 cup cheddar cheese, sour cream, and green chilies.
- Fill each tortilla with the chicken mixture and roll up tightly.
- Place the rolled tortillas seam-side down in a greased 9×13 inch baking dish.
- In a small bowl, mix together the cream of chicken soup and milk.
- Pour the soup mixture over the enchiladas and top with the remaining enchilada sauce.
- Bake uncovered for 30 minutes.
- Sprinkle with shredded Monterey Jack cheese and bake for an additional 15 minutes until the cheese is melted and bubbly.
Notes
Serve with a side of rice, beans, or a fresh salad for a complete meal. You can also add jalapeños for extra heat or swap the sour cream with Greek yogurt for a tangier taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes