Creamy White Chicken Enchiladas
A comforting dish of creamy, savory goodness enveloping tender chicken wrapped in soft tortillas, topped with a rich sauce and cheese.
Ingredients
Main Ingredients
- 2 cups cooked chicken (shredded, preferably Halal) Ensure you have pre-cooked chicken ready.
- 8 small flour tortillas Use fresh tortillas to avoid cracking.
- 1 cup sour cream
- 1 cup cream of chicken soup Can substitute with cream of mushroom for a vegetarian option.
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup chicken broth Use for a lighter sauce.
- Fresh cilantro For garnish, optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, sour cream, half of the cheese, garlic powder, onion powder, salt, and pepper. Mix until thoroughly combined.
- Spoon some of the chicken mixture into the center of each tortilla, then roll them up tightly. Place them seam-side down in a greased baking dish.
- In a separate bowl, mix the cream of chicken soup with the chicken broth. Pour this mixture evenly over the rolled enchiladas.
- Sprinkle the remaining cheese over the enchiladas.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Remove from the oven, garnish with fresh cilantro if desired, and enjoy!
Notes
Consider using a blend of different cheeses for added flavor. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat at 350°F (175°C) for about 20 minutes.