Easy Leftover Chicken Enchiladas
If you’re looking for beautiful enchiladas that are a snap to prepare at the end of the day, then this easy leftover chicken enchiladas recipe is for you!! Of all my leftover chicken recipes, this one is my fav!! Trust me, this will quickly become one of your favorite enchilada recipes too!!
Servings: 8 servings
Calories: 555kcal
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Ingredients
- 4 cups shredded chicken meat
- 2 10 ounce cans green enchilada sauce
- 1 10.5 ounce can cream of chicken soup
- 1 4 ounce can green chiles chopped
- 8 ounces sour cream
- 4 cups mozzarella cheese shredded
- 8 10 inch tortilla shells flour or corn
Optional Garnishes:
- pico de gallo
- guacamole
- fresh cilantro
- onions or avocado slices
Instructions
- Preheat oven to 350°. Place oven rack in center or next slot up from center. Lightly grease bottom of 9 x 13 baking pan.
- Stir together green chiles and shredded chicken in medium bowl. Set aside.
- Whisk together green enchilada sauce, soup, and sour cream to blend well.
- Spread about a cup of creamy sauce on bottom of pan.
- Sprinkle a little shredded cheese on open tortilla shell. Then place about 1/2 cup of chicken mixture in center of tortilla. Roll up and place seam down in pan. Repeat for all 8 tortilla placing them all closely together in pan.
- Pour remaining sauce over rolled up tortillas, and bake in preheated for about 30 minutes. Remove and sprinkle remaining cheese over the top. Place back in oven and bake another 15 minutes so cheese melts.
- Serve with your favorite garnishes and side dishes.
- Enjoy!!
Your Own Private Notes
Nutrition
Calories: 555kcal | Carbohydrates: 37g | Protein: 36g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 113mg | Sodium: 931mg | Potassium: 326mg | Fiber: 2g | Sugar: 4g | Vitamin A: 586IU | Vitamin C: 1mg | Calcium: 422mg | Iron: 4mg
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