Description
These white chicken enchiladas are filled with a creamy, cheesy mixture and topped with melted cheese, making for a comforting weeknight meal.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup sour cream (240 ml)
- 1 can cream of chicken soup (condensed)
- 1 cup milk (240 ml)
- 1 cup shredded cheese (cheddar or Monterey Jack), divided
- 8 flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- Combine the shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, and half of the cheese in a mixing bowl. Season with salt and pepper.
- Place a portion of the mixture in the center of each tortilla and roll them up tightly.
- Arrange the rolled tortillas seam side down in the greased baking dish.
- Mix the milk with the remaining cheese and pour it evenly over the enchiladas.
- Bake uncovered for 25–30 minutes, until heated through and bubbly.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
For creamier enchiladas, consider adding plain Greek yogurt instead of sour cream or using a creamier cheese. Can be made ahead and stored in the refrigerator for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican