Quick Creamy Chicken Enchiladas
Quick Creamy Chicken Enchiladas is a Mexican main course. One serving contains 750 calories, 51g of protein, and 42g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Taste of Home requires condensed cream of chicken soup, cream, flour tortillas, and monterey jack cheese. From preparation to the plate, this recipe takes around 30 minutes.
Instructions
In a small bowl, combine soup and sour cream.
Spread half over the bottom of an 8-in. square baking dish coated with cooking spray.
Place 1/2 cup chicken and 1 tablespoon cheese down the center of each tortilla; roll up and place in the baking dish. Top with remaining soup mixture; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 18-22 minutes or until heated through.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Enchilada works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
![Stoltz Organic Pinot Noir]()
Stoltz Organic Pinot Noir
This Pinot shows well with its deep rich color and floral aroma for an organic Columbia Gorge Pinot noir. Everything is in order for this wine to either welcome years of aging or be drunk on the spot.