Description
Delight in these creamy white chicken enchiladas featuring tender chicken wrapped in tortillas and bathed in a rich, creamy sauce. Perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8-10 large flour tortillas
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream (or Greek yogurt)
- 1 small can (4 oz) green chiles
- 2 cups shredded cheese (Monterey Jack and cheddar mix)
- ½ cup chicken broth
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, cream of chicken soup, sour cream, green chiles, chopped onion, garlic powder, and a sprinkle of salt and pepper until creamy and well combined.
- Take a tortilla, spoon about ¼ cup of the chicken mixture into the center, and roll it up. Place each rolled enchilada seam-side down in a greased baking dish.
- In a separate bowl, whisk together the chicken broth and any leftover cream of chicken soup, then pour this mixture evenly over the enchiladas.
- Sprinkle shredded cheese generously over the top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil for the last 10 minutes to allow the cheese to bubble and brown.
Notes
Serve garnished with fresh cilantro and sour cream. Pairs well with Spanish rice or a garden salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg