The Creamiest Chicken Enchiladas

The Creamiest Chicken Enchiladas

Ingredients

2–3 cups cooked rotisserie chicken, shredded

8–10 small flour tortillas (soft taco size)

1 can (10 oz) condensed cream of chicken soup

1 cup full-fat sour cream

1 can (4 oz) chopped green chiles

1 ½ cups shredded Monterey Jack cheese or Mexican-style cheese blend

½ cup chicken stock or broth

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon fine salt

½ teaspoon freshly ground black pepper

Instructions

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cream of chicken soup, sour cream, green chiles, chicken broth, garlic powder, onion powder, salt, and black pepper. Stir until the mixture is smooth and well blended.

Add about ½ cup of the prepared sauce along with ½ cup of shredded cheese to the chicken. Mix until everything is evenly coated.

Spoon the chicken filling into each tortilla, roll them tightly, and arrange them seam-side down in a lightly greased 9×13-inch baking dish.

Spread the remaining sauce evenly over the rolled enchiladas.

Sprinkle the rest of the cheese evenly across the top.

Bake uncovered for 25–30 minutes, or until heated through and the top is bubbly and lightly melted.