Ingredients
10 flour tortillas
16 ounces sour cream
10.5 ounces canned cream of chicken soup
4 ounces canned diced green chiles
5 cups cooked chicken, shredded
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
How to prepare
Step 1:Preheat oven to 350 degrees Fahrenheit. Then soften the tortillas in the warm oven, mix soup, sour cream, and chiles until it is well combined.
Step 2:Fill each tortilla with ½ cup chicken, 2 tablespoons of sauce and the Monterey jack cheese. Then roll up the tortilla and place in baking dish one at a time until all of the tortillas are in the baking dish.
Step 3:Top the tortillas with the remaining sauce and drizzle with the remaining jack cheese and all of the cheddar cheese. Allow to bake while covered with foil for about 30 minutes. Serve and enjoy!
Nutritional Facts:
Calories: 454kcal
Carbohydrates: 20g
Protein: 30g
Fat: 28g
Cholesterol: 110mg
Sodium: 740mg
Potassium: 327g
Recipe Tips
•These may easily be prepared several days ahead of time if you meal prep at the beginning of the week. Store the stuffed and rolled enchiladas in a covered baking dish, . Keep the white sauce separate until the enchiladas are ready to be cooked. This will reduce the number of soggy tortillas.
•If you make the sauce ahead of time, it may thicken somewhat when chilled and reheated. There is a simple fix. To reach the proper thickness, add one tablespoon of whole milk or chicken stock at a time while warming. To keep the sauce creamy, be sure to mix or whisk it completely.
