Chicken Enchiladas
Creamy, cheesy chicken enchiladas with a rich filling and topped with enchilada sauce and melted cheddar. Perfect for family dinners and great for meal prep - you can even freeze half for later!
Instructions
- 1
Cook chicken by boiling or baking for 45 minutes to 1 hour, or until completely cooked through (internal temperature of 165°F).
- 2
Allow chicken to cool, then shred or cut into small chunks and place in a large mixing bowl.
- 3
Add cream of chicken soup, dried onion, sour cream, and 1 cup of the shredded cheddar cheese to the chicken. Mix well until evenly combined.
- 4
Divide the filling mixture into 10 equal portions.
- 5
Place one portion of filling in the center of each flour tortilla and roll up tightly.
- 6
Arrange the rolled enchiladas side by side in a greased 9x13 inch baking pan.
- 7
Pour the enchilada sauce over the top, covering the enchiladas completely. If the sauce is too spicy, mix in the small can of tomato sauce.
- 8
Top with the remaining 1 cup of shredded cheese.
- 9
Preheat oven to 350°F and bake for 35-40 minutes, until cheese is melted and bubbly.
- 10
Let stand for 10 minutes before serving to allow the filling to set.
- 11
**Make-Ahead Option:** Divide enchiladas between two 8x8 inch pans. Freeze one for up to one month. To serve frozen enchiladas, thaw in refrigerator 6-8 hours and bake for 40-45 minutes.