White Chicken Enchiladas
Creamy and cheesy white chicken enchiladas that are quick to prepare and perfect for family dinners.
Ingredients
Filling Ingredients
- 2 cups Shredded cooked chicken Such as rotisserie chicken for quick preparation.
- 1 can Cream of chicken soup Low-fat version can be used for a healthier option.
- 1 cup Sour cream Greek yogurt is a suitable substitute.
- 1 can Green chiles, diced Adds a bit of heat and flavor.
- 1 cup Cheddar cheese, shredded Monterey Jack can be used for a twist.
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
Tortillas
- 8 pieces Flour tortillas Soft and pliable.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, cream of chicken soup, sour cream, and green chiles. Stir in seasonings until well blended.
Assembly
- Take a warm tortilla, spoon a generous amount of the filling into the center, and roll it up tightly. Place seam-side down in a greased baking dish. Repeat with remaining tortillas.
- Top the rolled enchiladas with any extra filling, then sprinkle shredded cheese generously over the top.
Baking
- Bake in the preheated oven for about 25 minutes, or until the cheese is melted and bubbling.
Serving
- Serve hot, garnished with fresh cilantro or avocado slices if desired.
Notes
To make ahead, assemble enchiladas a day before and cover tightly with foil in the fridge. Bake when ready. Leftovers can be stored in airtight containers for up to three days or frozen before baking.