These easy homemade enchiladas are hot, spicy, and loaded with gooey shredded cheese and tender chicken.
Course Dinner
Cuisine Mexican
Keyword chicken enchiladas sour cream, easy chicken enchiladas, how to make enchiladas
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Ingredients
For the Chicken Mixture:
2tablespoonsextra virgin olive oil
1large onionfinely diced
1jalapenominced
3fresh cloves garlicminced
10ozbag baby spinach leaveschopped
4boneless skinless chicken breastscooked and shredded
1teaspoonsalt
1/2teaspoonpepper
1/4teaspoongarlic salt
1 1/2tablespoonsground cumin
1 10ozcan Mild Rotel diced tomatoes with Green Chilies
For the Sauce:
1lbLg family size can cream of chicken soup
1cupred enchilada sauce
8ozsour cream
1/2cupmilk
pinchof salt
For Serving & Topping:
corn tortillas
2cupsshredded Mexican blend cheese
Instructions
Preheat oven to 350 degrees F. Place oil into a large skillet or dutch oven over medium heat. Saute onion and jalaepeno until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin and diced tomatoes. Reduce heat to low and simmer.
Place soup, enchilada sauce, sour cream, milk and salt into a large saucepan over medium heat. Stir until warmed though.
Ladle a small amount of sauce into the bottom of a large 9x13 inch baking dish (or bigger if you have one), just enough to cover the bottom. Place a spoonful of chicken mixture inside of corn tortillas, roll and place seam side down. Fill tortillas until chicken filling is used up. Top evenly with sauce and shredded cheese. Bake for 25-30 minutes or until hot and bubbly.