Description
This recipe for White Chicken Enchiladas offers a creamy and comforting twist on a classic Mexican favorite. Tender shredded chicken is mixed with a blend of sour cream, cream of chicken soup, green chilies, and spices, then wrapped in soft flour tortillas, topped with cheese, and baked until bubbly and golden. Perfect for a family dinner that’s both easy to prepare and deliciously satisfying.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1/2 cup diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Assembly
- 8 flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- Non-stick cooking spray or oil (for greasing the baking dish)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the enchiladas evenly.
- Prepare the Sauce and Filling: In a mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, diced green chilies, garlic powder, and onion powder. Stir until all ingredients are thoroughly blended into a creamy filling.
- Fill the Tortillas: Take each flour tortilla and spoon an ample amount of the chicken mixture down the center. Roll each tortilla tightly to encase the filling completely.
- Arrange in Baking Dish: Lightly grease a baking dish with non-stick spray or oil. Place the rolled tortillas seam-side down in the dish, arranging them snugly next to each other.
- Top with Sauce and Cheese: Spoon any remaining filling or sauce over the rolled tortillas to keep them moist, then sprinkle the shredded cheese evenly on top to create a melty, golden crust.
- Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly browned, ensuring the enchiladas are heated through.
- Serve Warm: Remove from oven and let cool slightly. Serve the enchiladas warm, garnished as desired with toppings like chopped cilantro, sour cream, or avocado for added flavor.
Notes
- For extra heat, add chopped jalapeños or use spicy green chilies.
- Can substitute the cream of chicken soup with cream of mushroom soup for a different flavor profile.
- Use corn tortillas if you prefer gluten-free, but they are more fragile and may need to be warmed before rolling.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- For a lighter version, use reduced-fat sour cream and cheese.
