Ingredients
Method
- Preheat the oven to 350.
- Spray a 9 x 13 pan with non stick cooking spray.
- Shred the chicken breasts or cut them into bite sized pieces.
- Over medium heat, sauté the onions in the olive oil until the onions are still crisp but have taken on a bit of color.
- Add the 2 cans of undrained diced chilis to the onions in the pan and deglaze the pan with the moisture in the chilis, heat through.
- In a medium sauce pan, over medium high heat, whisks together the cream of chicken soup, sour cream, cream cheese and 1 cup cheddar jack cheese to a simmer. Be sure the cream cheese has fully melted.
- Add the shredded chicken and half the enchilada sauce to the sautéed onions and green chilis. Stir to combine.
- Portion out approximately ½ cup of enchilada filling onto each flour tortilla.
- Roll each tortilla, ensuring the filling is distributed the length of the tortilla.
- Place seam side down into the prepared baking dish.
- Pour the remaining sour cream sauce over the rolled up filled tortillas.
- Top with the remaining shredded cheese.
- Bake for 30 minutes or until bubbly around the edges. Bake for an additional 10 minutes if you like the cheese to be golden brown.
- Garnish with chopped cilantro, if desired.
- Serve immediately.
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Notes
What is the best way to reheat the enchiladas?
If I am home, I will warm the enchiladas in the oven. I place the enchiladas on an oven-safe dish and put them into the oven. THEN I turn the oven on to 350. By the time the oven has preheated, the enchiladas are warm. But if my husband takes them to work, he reheats them in the microwave for 30 seconds at a time until heated through.
