Description
Delicious and creamy white chicken enchiladas that are easy to make and perfect for a weeknight dinner.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup shredded cheese (monterey jack or cheddar)
- 8 small flour tortillas
- 1/2 cup diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, olive oil, and half of the shredded cheese. Mix well and season with salt and pepper to taste.
- Spoon a generous amount of the chicken mixture into each tortilla, roll them up, and place seam-side down in a greased 9×13 inch baking dish.
- Once all the tortillas are filled and in the dish, pour any remaining sauce over the top, and sprinkle with the remaining shredded cheese.
- Bake uncovered for about 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro if desired and serve hot.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 36
- Fiber: 2
- Protein: 20
- Cholesterol: 60
Keywords: Creamy White Chicken Enchiladas, chicken enchiladas, easy enchiladas, white chicken enchiladas, creamy chicken recipe, Mexican dinner recipe