Description
A comforting and creamy dish perfect for family dinners, these white chicken enchiladas are easy to make and full of flavor.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 cup shredded Monterey Jack cheese
- 8–10 flour tortillas
- 1 small can (4 oz) diced green chilies (optional)
- 1–2 tablespoons fresh cilantro (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, cumin, and half of the cheese in a large mixing bowl.
- Spoon a generous amount of the chicken mixture into the center of a tortilla and roll it up tightly.
- Place the rolled tortilla seam-side down in a greased baking dish and repeat until filled.
- Pour any remaining cream of chicken soup mixture on top and sprinkle with the remaining cheese.
- Cover the baking dish with foil and bake for about 20 minutes. Remove the foil and bake for an additional 5 minutes.
- Let sit for a few minutes before serving.
Notes
For a lighter version, substitute Greek yogurt for sour cream and reduce the cheese quantity. You can also swap the chicken with sautéed vegetables for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg