Description
Delicious creamy white sauce chicken enchiladas, perfect for weeknight dinners or special occasions.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 flour tortillas
- 1/2 cup diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Combine shredded chicken, sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, cumin, salt, and pepper in a mixing bowl. Mix until well combined.
- Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll them up and place seam-side down in a greased baking dish.
- Pour the remaining chicken sauce over the top, then sprinkle with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Enjoy with a fresh side salad or guacamole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican