Easy Chicken Enchiladas | Made with Leftover Chicken
Creamy, flavorful White Chicken Enchiladas are a classic comfort food that's perfect for a weeknight meal or a special occasion. Made with just a few simple ingredients, including leftover chicken, these enchiladas are sure to be a hit with the whole family.
Ingredients
- 2-3 cups leftover chicken
- 2 tablespoons butter
- 5 scallions, thinly sliced
- 2 garlic cloves, minced
- 1 7 oz can diced green chiles
- 1 10.5 ounce can cream of mushroom soup
- ½ cup milk
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 8-10 flour tortillas, fajita size
- fresh cilantro, optional
Instructions
- Preheat oven to 350℉.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced scallions and minced garlic. Saute for about two minutes or until the onions soften a bit and the garlic is fragrant.
- Turn off the heat. Add in the diced green chiles, cream of mushroom soup, and 1 cup of sour cream. Stir until combined. Season with salt and pepper to taste.
- Remove 1 cup of the mixture to a medium sized bowl. Add the milk and stir to combine. This will be the white enchilada sauce.
- Pour about ½ cup of the enchilada sauce into the bottom of a 9X13 baking dish sprayed with cooking spray.
- To the remaining mixture in the skillet, add the cooked chicken and 1 cup of the shredded cheddar. Stir to combine.
- Spoon the chicken mixture evenly into each of the tortillas.
- Roll enchiladas and place seam side down in prepared baking dish.
- Continue to do this until the pan is full. Don't be afraid to really tuck them in tight. I can usually fit 10.
- Spoon the enchilada sauce over the top using the back of your spoon to spread it evenly over the enchiladas.
- Sprinkle the remaining cheese on top. Cover with foil and bake in the preheated oven for 20 minutes.
- After the 20 minutes is up, uncover and place back into the oven until the cheese starts to brown and get bubbly. About another 5-10 minutes
- Remove from the oven and let the enchiladas rest for about 10 minutes before serving