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White Chicken Enchiladas

Creamy and delicious White Chicken Enchiladas wrapped in soft tortillas, topped with a luscious sauce, perfect for family gatherings or busy weeknights.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded Can use leftovers or rotisserie chicken.
  • 1 cup sour cream
  • 1 cup cream of chicken soup
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 8 pieces flour tortillas
  • 1/2 cup green enchilada sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Assembly
  1. Spread a thin layer of green enchilada sauce at the bottom of a baking dish.
  2. Fill each flour tortilla with about 1/3 cup of the chicken mixture and roll it up tightly. Place seam-side down in the baking dish. Repeat with the remaining tortillas.
Baking
  1. Pour the remaining green enchilada sauce over the top of the rolled tortillas, then sprinkle with shredded cheese.
  2. Cover the dish with aluminum foil and bake for about 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Serving
  1. Let the enchiladas sit for about 5 minutes before serving. Garnish with toppings of your choice.

Notes

Consider substitutions for chicken, use black beans or mushrooms for a vegetarian option. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.