Description
Creamy White Chicken Enchiladas are a delicious and comforting dish featuring shredded chicken, creamy sauce, and melted cheese wrapped in soft tortillas.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional)
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, cumin, salt, and black pepper. Mix until well combined.
- In a 9×13 inch baking dish, spread a thin layer of the chicken mixture on the bottom.
- Take a tortilla, fill it with about 1/4 cup of the chicken mixture, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
- Once all the tortillas are in the dish, pour the remaining chicken mixture over the top. Sprinkle the Monterey Jack and cheddar cheese evenly over the top.
- Drizzle olive oil over the cheese and cover the dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- If desired, garnish with chopped cilantro before serving.
Notes
- For a lighter version, substitute Greek yogurt for sour cream and use low-fat cream of chicken soup.
- To add some heat, mix in diced jalapeños or top with your favorite hot sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg