Description
These creamy white chicken enchiladas are a comforting Mexican-inspired dish made with shredded chicken, a rich sour cream sauce, and melty cheese, baked to golden perfection.
Ingredients
Scale
- 2 cups cooked and shredded chicken
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 can (4 oz) diced green chilies
- 1 cup shredded Monterey Jack cheese
- 8 flour tortillas
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix the sour cream, cream of chicken soup, milk, green chilies, garlic powder, salt, and pepper.
- Spread a thin layer of the sauce mixture on the bottom of a greased 9×13 inch baking dish.
- Divide the shredded chicken evenly among the tortillas and roll them up.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas.
- Sprinkle the shredded Monterey Jack cheese on top.
- Bake for 25–30 minutes until bubbly and lightly golden.
- Garnish with chopped cilantro if desired and serve warm.
Notes
You can use rotisserie chicken for convenience. Adjust the amount of green chilies to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 370
- Sugar: 3g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg
Keywords: white chicken enchiladas, sour cream, chicken, baked, cheesy