Description
A creamy and cheesy dish of white chicken enchiladas that is perfect for weeknight dinners and gatherings.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- 8 flour tortillas
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat, sautéing diced onion until translucent.
- Combine the cooked chicken, sour cream, cream of chicken soup, garlic powder, cumin, salt, and pepper in a large mixing bowl, stirring until well-blended.
- Place a generous amount of the chicken mixture in each tortilla, roll them up, and arrange them seam-side down in a greased baking dish.
- Pour any remaining chicken mixture over the tortillas and sprinkle with shredded cheese.
- Bake for 25-30 minutes, or until bubbly and golden.
- Serve hot and enjoy!
Notes
Feel free to use rotisserie chicken and low-fat versions of sour cream and cream of chicken soup. Garnish with fresh cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican