White Chicken Enchiladas
Creamy and cheesy white chicken enchiladas that bring warmth and comfort to your dinner table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 flour tortillas
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup green enchilada sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, garlic powder, onion powder, salt, and pepper.
- Mix the cream of chicken soup with sour cream and half of the shredded cheese.
- Spread a little enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up tightly, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Serve warm.
Notes
For an easier option, use rotisserie chicken. Feel free to experiment with different types of enchilada sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 356
- Sugar: 2g
- Sodium: 901mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 60mg
Find it online: https://www.thestationrecipes.com/white-chicken-enchiladas/