Creamy White Chicken Enchiladas
A comforting dish featuring creamy sauce, tender chicken, and spices, perfect for family gatherings or weeknight dinners.
Ingredients
For the Filling
- 2 cups Cooked Chicken, shredded Can use rotisserie chicken for convenience.
- 1 can Cream of Chicken Soup Adds creaminess; homemade version can be substituted.
- 1 cup Sour Cream For tanginess and richness.
- 8 pieces Tortillas Flour tortillas are soft; corn for gluten-free.
- 2 cups Cheese, shredded (Monterey Jack or Cheddar) For gooey goodness.
- 1 can Green Chiles Adjust amount based on spice tolerance.
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
Instructions
Preparation
- In a bowl, combine shredded chicken, cream of chicken soup, sour cream, and green chiles. Mix until well blended.
Assembly
- Spoon a generous amount of the filling into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
Sauce Preparation
- In a small bowl, combine additional cream of chicken soup with a little water to thin it out, then pour it over the assembled enchiladas.
Add Toppings
- Sprinkle the shredded cheese generously over the top.
Baking
- Place the dish in a preheated oven at 350°F (175°C) and bake for 20-25 minutes until bubbly and golden.
- Once out of the oven, let them cool slightly before serving.
Notes
Feel free to substitute ingredients or add vegetables for customization. Leftovers can be stored in the fridge for up to three days.