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Creamy White Chicken Enchiladas

A delightful medley of textures and flavors wrapped in soft flour tortillas and smothered in a velvety, creamy sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups shredded cooked chicken Ensure it’s fully cooked and shredded.
  • 1 cup sour cream Can substitute with low-fat sour cream.
  • 1 can cream of chicken soup
  • 1 cup green enchilada sauce
  • 8 pieces flour tortillas Can substitute with corn tortillas for a gluten-free option.
  • 1 cup shredded cheese (cheddar or Monterey Jack) Can substitute with low-fat cheese.
  • 1/2 cup chopped onion
  • 1/2 teaspoon garlic powder
  • to taste Salt and pepper

Method
 

Preparation
  1. If you’re starting with raw chicken, cook it until fully done and shred it. This can be done by boiling or using a rotisserie chicken.
  2. In a mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, garlic powder, salt, and pepper. Stir until everything is well combined.
  3. Take a generous spoonful of the chicken mixture and place it in the center of each tortilla. Roll them up tightly, placing seam side down in a greased baking dish.
  4. In a separate bowl, mix the green enchilada sauce with half of the shredded cheese. Pour this mixture over the rolled tortillas.
  5. Sprinkle the remaining cheese over the top and bake in a preheated oven at 375°F (190°C) for about 20 minutes or until bubbly and golden.
  6. Once done, let the enchiladas sit for a few minutes before serving. Garnish with fresh cilantro or diced avocados.

Notes

These enchiladas are great for meal prep and can be stored in the refrigerator for up to 3 days. They can also be frozen before baking for up to 3 months.