Description
Creamy White Chicken Enchiladas are a delicious twist on traditional enchiladas, featuring a rich and creamy sauce that is sure to satisfy your cravings for comfort food. These easy-to-make enchiladas are perfect for a family dinner or entertaining guests.
Ingredients
Scale
For the Filling:
- 2 cups cooked and shredded chicken breast
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Monterey Jack cheese (divided)
For the Sauce:
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 8 flour tortillas (8-inch)
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, combine shredded chicken, 1 cup of shredded cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and black pepper.
- Fill the tortillas: Divide the chicken mixture among the tortillas, roll them up, and place seam-side down in the baking dish.
- Make the sauce: In a separate bowl, mix sour cream, cream of chicken soup, and milk until smooth. Pour over the enchiladas.
- Add cheese and bake: Sprinkle remaining cheese over the top and bake for 25–30 minutes until bubbly and golden.
- Serve: Let cool slightly, garnish with cilantro, and serve.
Notes
- You can use rotisserie chicken for quicker preparation.
- For a spicier version, add hot sauce or jalapeños to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 410
- Sugar: 3g
- Sodium: 730mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg
