A delightful twist on classic chicken enchiladas, this recipe combines creamy textures with a hint of spice for a comforting and flavorful dish.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for even cooking.
In a mixing bowl, combine the shredded chicken, 1.5 cans of cream of chicken soup, 1 cup of sour cream, diced green chilies, and ground cumin.
Mix thoroughly to ensure the flavors are evenly distributed.
Lay out each tortilla and spoon a portion of the chicken mixture down the center. Sprinkle some shredded cheese over the filling.
Don't overfill the tortillas to make rolling easier.
Roll up each tortilla and place them seam-side down in a greased baking dish.
Arrange the enchiladas snugly to prevent them from unrolling.
In another mixing bowl, combine the remaining cream of chicken soup, sour cream, and diced green chilies to make the sauce.
Mix until smooth for an even sauce consistency.
Pour the sauce evenly over the enchiladas in the baking dish. Top with the remaining shredded cheese.
Spread the sauce to cover all enchiladas for consistent flavor.
Bake in the preheated oven for 30-40 minutes, or until the cheese is melted and bubbly.
Check halfway through to ensure even cooking and prevent over-browning.
Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro or diced tomatoes if desired.
Serving with a dollop of guacamole or sour cream enhances the dish.
Nutze unsere App für das beste Erlebnis
