White Chicken Enchiladas
White chicken enchiladas are a creamy, cheesy delight that will elevate any dinner table. This easy-to-prepare recipe features tender, shredded chicken wrapped in soft flour tortillas and enveloped in a rich white sauce made from cream of chicken soup and sour cream. Topped with melted Monterey Jack or cheddar cheese and baked to golden perfection, these enchiladas are not just a meal; they’re an experience that everyone will enjoy. Perfect for busy weeknights or relaxed gatherings, this dish is versatile enough to cater to all tastes. Customize it with your favorite veggies or keep it classic; either way, each bite is packed with flavor!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
- 3–4 boneless, skinless chicken breasts (cooked and shredded)
- 6 flour tortillas
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded Monterey Jack or cheddar cheese
- 1 can diced green chiles
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a bowl, mix shredded chicken with cream of chicken soup, sour cream, green chiles, and half the cheese.
- Spoon filling onto each tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining soup over enchiladas and sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes; uncover and bake an additional 10 minutes until bubbly.
- Serve garnished with cilantro or avocado slices.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 380
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
Keywords: - Use leftover rotisserie chicken for quicker prep. - Add bell peppers or spinach for extra nutrition. - Assemble ahead of time; refrigerate up to 24 hours before baking.
Find it online: https://masonrecipes.com/easy-white-chicken-enchiladas-recipe/