Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the shredded chicken, drained green chilies, ground cumin, and garlic powder. Season generously with salt and pepper to your liking, then stir to ensure everything is well-combined. This is your flavorful enchilada filling.2 cups cooked shredded chicken, 1 (4-ounce) can chopped green chilies, 1 teaspoon ground cumin, ½ teaspoon garlic powder, Salt and freshly ground black pepper
- For softer, more pliable tortillas that are less likely to crack when rolled, you can lightly soften them. Heat the vegetable oil in a small skillet over medium heat. Briefly fry each corn tortilla for about 15-30 seconds per side, just until they are softened and pliable. Drain them on paper towels. If you are in a major hurry, you can skip this step, but be gentle when rolling.8-10 (6-inch) corn tortillas, 1 tablespoon vegetable oil
- In a separate medium bowl, whisk together the condensed cream of chicken soup, sour cream, chicken broth, and dried oregano. Continue whisking until the sauce is smooth and all ingredients are fully incorporated. This forms the luscious base of your enchiladas.1 can (10.5 ounces) condensed cream of chicken soup, 1 cup sour cream, ½ cup chicken broth, 1 teaspoon dried oregano
- Spoon about ¼ cup of the white sauce into the bottom of a 9x13 inch baking dish and spread it evenly. This prevents the enchiladas from sticking and adds another layer of flavor.1 cup shredded Monterey Jack cheese, 1 can (10.5 ounces) condensed cream of chicken soup, 1 cup sour cream, ½ cup chicken broth, 1 teaspoon dried oregano
- Take one softened tortilla. Spoon about 2-3 tablespoons of the chicken mixture down the center. Add a sprinkle of Monterey Jack and cheddar cheese. Carefully roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in the dish.2 cups cooked shredded chicken, 1 (4-ounce) can chopped green chilies, 1 teaspoon ground cumin, ½ teaspoon garlic powder, Salt and freshly ground black pepper, 8-10 (6-inch) corn tortillas, 1 cup shredded Monterey Jack cheese, ½ cup shredded cheddar cheese
- Pour the remaining white sauce evenly over the rolled enchiladas, ensuring each one is generously coated. Sprinkle the remaining Monterey Jack and cheddar cheeses over the top of the sauce.1 cup shredded Monterey Jack cheese, ½ cup shredded cheddar cheese, 1 can (10.5 ounces) condensed cream of chicken soup, 1 cup sour cream, ½ cup chicken broth, 1 teaspoon dried oregano
- Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
- After 20 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and just beginning to turn golden brown.
- Let the enchiladas rest for about 5-10 minutes before serving. This allows the flavors to meld and the sauce to set slightly, making them easier to serve. Garnish with your favorite toppings like fresh cilantro, diced red onion, or a dollop of sour cream.chopped cilantro, diced red onion, extra sour cream, salsa
Notes
These enchiladas are a convenient and delicious meal for any night of the week, offering a comforting taste of Mexican-inspired cuisine with minimal effort.
