Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are a comforting dish blending succulent chicken, rich creaminess, and flavor wrapped up in soft tortillas. Made in just under an hour, these are perfect for a weeknight dinner or gathering with friends.
Ingredients
- 2 cups cooked chicken shredded, rotisserie chicken works great
- 8 flour tortillas
- 1 cup sour cream
- 1 can cream of chicken soup 10 oz
- 1 cup shredded cheddar cheese
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- salt and pepper to taste
- fresh cilantro for garnish, optional
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the sour cream, cream of chicken soup, chicken broth, garlic powder, onion powder, chili powder, salt, and pepper, and stir until smooth.
- In a separate bowl, mix the shredded chicken with half of the sauce mixture and make sure the chicken is well-coated.
- Take a flour tortilla, scoop about 1/4 cup of the chicken mixture onto the center, and roll it up, then place the rolled enchilada seam-side down in a greased baking dish and repeat until all tortillas are filled.
- Pour the remaining sauce over the top of the rolled enchiladas, and sprinkle with cheddar cheese.
- Bake in the preheated oven for about 25 minutes or until the cheese is bubbly and golden brown.
- Remove the enchiladas from the oven, let them cool for a few minutes, and garnish with freshly chopped cilantro if desired.