Description
Creamy White Chicken Enchiladas are a delicious twist on traditional enchiladas, featuring a creamy filling and topped with melted cheese.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded Monterey Jack cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 small flour tortillas
- 1 cup green enchilada sauce
- 1/2 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, 1/2 cup of the shredded cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix until well combined.
- Take a tortilla and spoon about 1/4 cup of the chicken mixture onto the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9×13 inch baking dish. Repeat with the remaining tortillas and filling.
- Pour the green enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 1/2 cup of shredded cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- If desired, garnish with chopped cilantro before serving.
Notes
- For a spicier kick, add diced jalapeños to the chicken mixture or use a spicy enchilada sauce.
- Substitute the chicken with cooked shredded turkey or black beans for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg