Creamy White Chicken Enchiladas are a comforting dish made with shredded chicken, creamy sauces, and topped with melted cheese, perfect for a family meal.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 cups cooked, shredded chicken
1 cup sour cream
1 cup cream of chicken soup
1 cup shredded Monterey Jack cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small flour tortillas
1 cup diced green chilies (canned or fresh)
1/2 cup milk
1/2 cup additional shredded Monterey Jack cheese (for topping)
Fresh cilantro, for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, 1 cup of shredded Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and black pepper. Mix well until all ingredients are evenly combined.
Warm the flour tortillas in the microwave for about 30 seconds to make them pliable.
Spoon about 1/4 cup of the chicken mixture onto each tortilla, sprinkle with some diced green chilies, and roll them up tightly. Place the rolled tortillas seam-side down in a greased 9×13 inch baking dish.
In a separate bowl, whisk together the milk and the remaining chicken mixture. Pour this mixture evenly over the rolled enchiladas in the baking dish.
Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese on top of the enchiladas.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired before serving.
Notes
For a spicier kick, add diced jalapeños to the chicken mixture or sprinkle some hot sauce on top before serving.
You can substitute the chicken with shredded turkey or cooked black beans for a vegetarian option.