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–+ servings

White Chicken Enchiladas

Delicious and creamy enchiladas filled with shredded chicken, sour cream, and cheese, baked to perfection in a rich sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded chicken Use leftovers or rotisserie for ease
  • 1 cup sour cream
  • 2 cups shredded cheese Monterey Jack works wonders
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 8 pieces flour tortillas
Spices
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together the shredded chicken, sour cream, half of the cheese, garlic powder, onion powder, salt, and pepper until well combined.
  3. Spoon some of this mixture onto each tortilla, roll it up, and place it seam-side down into a greased baking dish.
  4. In another bowl, whisk together the cream of chicken soup and chicken broth. Pour this mixture over the rolled enchiladas in the baking dish.
  5. Sprinkle the remaining cheese generously on top.
Baking
  1. Bake for 25-30 minutes until the cheese is perfectly melted and bubbly.
  2. Serve warmly and enjoy!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 2gSugar: 2g

Notes

To elevate the dish, serve with chopped cilantro, diced tomatoes, or guacamole. Pair with side salad or Mexican rice.

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