Description
These creamy white chicken enchiladas are filled with seasoned chicken and topped with a rich green chile sour cream sauce, making them a comforting and flavorful dish that is perfect for any occasion.
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great)
- 8 corn or flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Make the sauce: In a mixing bowl, combine cream of chicken soup, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Mix until smooth and set aside.
- Prepare the tortillas: Warm the tortillas in a dry skillet for about 30 seconds on each side, making them easier to roll.
- Fill the tortillas: Place a portion of the shredded chicken in each tortilla, top with a sprinkle of cheese, and roll them up tightly.
- Arrange in baking dish: Place the rolled tortillas seam-side down in a greased 9×13-inch baking dish.
- Top with sauce: Pour the green chile sour cream sauce over the enchiladas, ensuring they are fully covered. Sprinkle the remaining cheese on top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Serve warm: Let it cool for a few minutes before serving.
Notes
These enchiladas pair wonderfully with a fresh side salad, Mexican rice, or refried beans. Garnish with fresh cilantro or avocado slices for added flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican