Creamy White Chicken Enchiladas
These creamy enchiladas combine tender shredded chicken with a rich and velvety sauce, making them a perfect dish for family meals or gatherings.
Ingredients
Filling
- 2 cups shredded cooked chicken Rotisserie chicken works great!
- 8 small flour tortillas
- 1 can cream of chicken soup (10 oz)
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese Extra cheese for topping
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup diced green chilies (optional for some heat)
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the shredded chicken, cream of chicken soup, sour cream, garlic powder, onion powder, and diced green chilies (if using). Mix until well combined.
- Lay a tortilla on a flat surface. Spoon some of the chicken mixture onto the center and roll it up tightly. Place the rolled tortilla seam-side down in a greased 9x13-inch baking dish.
- Continue this process for all the tortillas and chicken mixture.
- In a small bowl, mix additional sour cream with a bit of the remaining chicken soup for added creaminess. Pour this sauce over the enchiladas, spreading it evenly.
- Sprinkle the shredded Monterey Jack cheese generously on top.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Enjoy with your choice of toppings!
Notes
This dish pairs wonderfully with a fresh garden salad, Mexican rice, or refried beans. Add toppings like cilantro, lime juice, or diced jalapeños for extra flavor.