Description
This White Chicken Enchiladas recipe combines tender chicken, creamy sauce, and a hint of spice, making it a perfect go-to for family dinners or festive gatherings.
Ingredients
- 2 cups cooked, shredded chicken
- 8 small flour or corn tortillas
- 2 cups sour cream (or Greek yogurt)
- 1 can (10 oz) cream of chicken soup
- 1 cup shredded cheese (Mexican blend or cheddar)
- 1 cup chicken broth
- 1 teaspoon taco seasoning
- Sprinkle of salt and pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Mix shredded chicken with taco seasoning and half of the shredded cheese.
- Combine sour cream, cream of chicken soup, and chicken broth in a separate bowl, stirring until smooth.
- Spread a thin layer of sauce on the bottom of a 9×13 inch baking dish.
- Fill each tortilla with the chicken mixture, roll them up tightly, and place seam-side down in the dish.
- Pour the remaining sauce over the top of the enchiladas, and sprinkle with remaining cheese.
- Bake uncovered for 25-30 minutes or until bubbly and golden.
- Let cool for a few minutes, then serve.
Notes
These enchiladas are versatile and can be served with Mexican rice, guacamole, or fresh cilantro. You can store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican