Southern Living 1986 Chicken Enchiladas

Transport your taste buds back to a classic era of comfort food with these Southern Living 1986 Chicken Enchiladas—a nostalgic dish that combines creamy, cheesy goodness with bold Tex-Mex flavors. This easy-to-follow recipe features tender shredded chicken blended with sautéed onions, green chilies, and spices for a savory filling, all wrapped in soft corn tortillas. A luxurious topping of sour cream and cream of chicken soup, paired with a melted combination of Monterey Jack and cheddar cheeses, makes this casserole-style meal irresistibly rich and satisfying. Perfect for busy weeknights or casual gatherings, these baked enchiladas come together in just under an hour and serve up to six. Garnish with fresh cilantro, diced tomatoes, or avocado slices for a vibrant finishing touch.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 cups Cooked, shredded chicken
• 1 cup Onion, finely chopped
• 4 ounces Canned diced green chilies
• 10.5 ounces Cream of chicken soup
• 1 cup Sour cream
• 2 cups Monterey Jack cheese, shredded
• 1 cup Cheddar cheese, shredded
• 12 pieces Corn tortillas
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large skillet over medium heat, warm the vegetable oil. Add the finely chopped onion and sauté until softened, about 4-5 minutes.

Step 3

Stir in the diced green chilies, cumin, garlic powder, salt, and black pepper. Cook for an additional 2 minutes to combine flavors.

Step 4

In a mixing bowl, combine the shredded chicken, sautéed onion mixture, and 1 cup of the Monterey Jack cheese. Set this filling mixture aside.

Step 5

In a separate bowl, whisk together the cream of chicken soup and sour cream until smooth. Set aside 1 cup of this soup mixture for the topping.

Step 6

Warm the corn tortillas in the microwave or in a skillet to make them pliable, about 20 seconds each.

Step 7

Spoon 2-3 tablespoons of the chicken mixture into the center of each tortilla. Roll tightly and place seam-side down in a greased 9x13-inch baking dish.

Step 8

Pour the reserved soup mixture evenly over the rolled enchiladas.

Step 9

Sprinkle the remaining Monterey Jack cheese and all of the cheddar cheese over the top.

Step 10

Bake in the preheated oven for 25-30 minutes, or until hot and bubbly.

Step 11

Allow the enchiladas to cool for 5 minutes before serving. Optionally, garnish with chopped fresh cilantro, diced tomatoes, or avocado slices.

Nutrition Facts

Serving size	(2564.4g)

Amount per serving	% Daily Value*
Calories	4899.6

Total Fat 236.8g	0%
Saturated Fat 112.7g	0%
Polyunsaturated Fat 18.5g
Cholesterol 1096.3mg	0%
Sodium 5738.0mg	0%
Total Carbohydrate 335.2g	0%
Dietary Fiber 44.5g	0%
Total Sugars 40.9g
Protein 371.8g	0%

Vitamin D 143.4IU	0%
Calcium 3433.4mg	0%
Iron 22.4mg	0%
Potassium 3889.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 30.0%

Carbs: 27.0%