Mmmmm! My Creamy Salsa Chicken Enchiladas are totally easy enough for you to make on a weeknight! I promise you, they are 🙂 . A quick way to make them is to have your chicken already cooked and shredded. My favorite way is to use the slow cooker and let the chicken poach in water all day on low…or you can use your Instant Pot…or you can buy a rotisserie chicken and just use that. See? Easy!

Creamy Salsa Enchiladas

Author: Mix and Match Mama
Yield: 4 to 6 adults 1x

Description

These Creamy Salsa Chicken Enchiladas are delicious enough to serve to guests but easy enough to whip up on a weeknight for just your fam.

Scale

Ingredients

2 pounds of cooked and shredded chicken (I use the slow cooker for mine)
salt and pepper
1½ cups sour cream
1½ cups of your favorite salsa (we used mild)
1 (10 oz) can of corn, drained (I love Trader Joe’s canned corn!)
a handful of cilantro, chopped
2 tablespoons chili powder
2 cups shredded white cheddar cheese
about 8 green onions, chopped and divided
1 (10 oz) can enchilada sauce (we used mild)
10 flour tortillas

Instructions

Preheat oven to 350 degrees.
Grease (I use Pam) a 9×12 baking dish. Set aside.
In a big mixing bowl, add in your shredded chicken, a nice pinch of salt and pepper, your sour cream, salsa, corn, cilantro, chili powder, shredded cheddar, and green onions (reserving some for garnish). Take each tortilla and spread filling down the center. Wrap up and place seam side down in your prepared baking dish. When you’re done wrapping, pour your enchilada sauce down over the top of all the enchiladas.
Pop this into your oven and bake 30 minutes.
Remove from oven, garnish with a little of your remaining chopped green onion and serve.