Ingredients
– 2 cups cooked, shredded chicken
– 8 small flour tortillas
– 1 cup sour cream
– 1 cup cream of chicken soup
– 1 cup shredded Monterey Jack cheese
– ½ cup green chilies, diced
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon cumin
– ½ teaspoon chili powder
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
Instructions
Creating Creamy White Chicken Enchiladas is a straightforward process when following these easy steps:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or butter.
2. Mix the Filling: In a large bowl, combine the shredded chicken, sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Stir until well mixed.
3. Fill the Tortillas: Take a tortilla and spoon a generous amount of the chicken mixture into the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas.
4. Prepare the Sauce: In a separate bowl, mix any leftover chicken mixture with a little bit of water or broth to create a pourable sauce. Pour this sauce over the rolled tortillas in the baking dish.
5. Add Cheese: Sprinkle shredded Monterey Jack cheese evenly over the top of the tortillas.
6. Bake: Place the dish in the preheated oven and bake for 30-35 minutes or until heated through and the cheese is golden and bubbly.
7. Garnish: Remove from the oven and let it sit for 5-10 minutes. Garnish with fresh cilantro if desired.
8. Serve: Cut into portions and serve warm.
These steps ensure that you’ll create delicious creamy white chicken enchiladas that everyone will find irresistible.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Serving Size: 4-6 servings
- Calories: 320 kcal
- Fat: 15g
- Protein: 22g