Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3 cups cooked shredded chicken
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1 (4 ounce) can chopped green chiles, undrained
- 1 cup shredded Monterey Jack cheese, divided
- 12 (6 inch) corn tortillas
- 1 (10 ounce) can cream of mushroom soup
- 1/2 cup chicken broth
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Step 2: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, and chili powder; cook for 1 minute more.
- Step 3: In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, green chiles, and 1/2 cup Monterey Jack cheese.
- Step 4: In a separate bowl, whisk together cream of mushroom soup and chicken broth. Spread a thin layer of the soup mixture into the prepared baking dish.
- Step 5: Warm tortillas slightly (microwave for 30 seconds or wrap in damp paper towels and heat), then fill each tortilla with about 1/4 cup of the chicken mixture. Roll up and place seam-side down in the baking dish.
- Step 6: Pour the remaining soup mixture over the enchiladas. Sprinkle with the remaining 1/2 cup of Monterey Jack cheese. Bake in the preheated oven for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
Notes
- For easier rolling, warm the tortillas until pliable, preventing them from cracking.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days in an airtight container.
- Reheat enchiladas in the oven covered with foil to prevent them from drying out, or microwave individual portions.
- Garnish with chopped cilantro and a dollop of sour cream for a fresh, flavorful finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American