For a spicier kick, add a pinch of red pepper flakes to the chicken filling. You can substitute cream of chicken soup for cream of mushroom soup. To prevent tortillas from tearing, warm them slightly in a dry skillet or microwave before filling. These enchiladas can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking from cold.
Chicken Enchiladas with Flour Tortillas
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS14.0K
Transform leftover chicken into a comforting and crowd-pleasing delight! These Chicken Enchiladas with Flour Tortillas boast a creamy, flavorful filling and a bubbly, cheesy topping, perfect for a weeknight dinner the whole family will love.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate67 g
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Cholesterol60 mg
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Fiber4 g
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Protein26 g
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Saturated Fat12 g
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Sodium1459 mg
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Sugar4 g
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Fat27 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. (5 minutes)
02 Step
Recipe View In a medium saucepan, melt butter over medium heat. Sauté green onions until softened, about 3-4 minutes. (5 minutes)
03 Step
Recipe View Stir in garlic powder, condensed cream of mushroom soup, green chiles, and sour cream until well combined. Reserve 3/4 of the sauce in a bowl. (3 minutes)
04 Step
Recipe View Add cubed chicken and 1/2 cup of the shredded Cheddar cheese to the remaining sauce in the saucepan. Stir until the cheese is melted and the mixture is well combined. (5 minutes)
05 Step
Recipe View Fill each flour tortilla with the chicken mixture and roll up tightly. Place seam-side down in the prepared baking dish. (10 minutes)
06 Step
Recipe View In the bowl with the reserved sauce, stir in milk. Spoon the sauce evenly over the rolled tortillas. Top with the remaining 1/2 cup of Cheddar cheese. (5 minutes)
07 Step
Recipe View Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and lightly golden brown. Let stand for a few minutes before serving. (35 minutes)
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Natalie Sanford
Dec 18, 2024I added a can of black beans to the chicken mixture for extra flavor and protein. It was delicious!
Leanna Deckow
Nov 21, 2024These enchiladas were a hit! My kids devoured them. I will definitely make them again.
Rocio Stamm
Jan 12, 2024Easy to follow recipe and a great way to use leftover rotisserie chicken.