Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas bring comfort and flavor to your dinner table, combining tender shredded chicken with a creamy sauce in soft tortillas topped with melted cheese.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for quicker preparation.
- 1 cup sour cream Consider using Greek yogurt for a lighter alternative.
- 1 cup cream of chicken soup Substitute with homemade version to avoid preservatives.
- 1 cup shredded cheese (cheddar or Monterey Jack) Combine different types of cheese for varied flavor.
- 8 pieces flour tortillas Corn tortillas can also be used.
- 1 cup green enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together cooked chicken, half of the sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Spread a small amount of green enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining green enchilada sauce over the top and sprinkle with the remaining cheese.
Baking
- Bake for 20-25 minutes, or until heated through and the cheese is bubbly.
- Serve hot, garnished with additional sour cream if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the prepared enchiladas before baking and then bake as directed after thawing.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 900mgFiber: 2gSugar: 2g