Description
Creamy and flavorful white chicken enchiladas wrapped in soft tortillas, perfect for family dinners and weeknight meals.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheese (Monterey Jack or cheddar)
- 10-12 flour tortillas
- 1/2 cup diced onions
- 1/2 cup diced green chilies
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, cream of chicken soup, sour cream, diced onions, green chilies, garlic powder, cumin, salt, and pepper in a large mixing bowl. Stir until well combined.
- Spoon a generous amount of the chicken mixture into each tortilla and roll tightly.
- Place the filled tortillas seam-side down in a greased baking dish.
- Pour any remaining sauce over the top, then sprinkle with shredded cheese.
- Cover the dish with foil and bake for 20-25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro if desired, and serve hot.
Notes
For a lighter option, you can substitute low-fat sour cream or use corn tortillas for a gluten-free version. You can also make them ahead of time and freeze them before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican