Simple White Chicken Enchiladas
Simple White Chicken Enchiladas are a comforting and flavorful dish that brings the richness of creamy textures and savory chicken together in a warm tortilla embrace.
Equipment
- Mixing Bowl
- Baking Dish
- Oven
Ingredients
Ingredients
- 3 cups Shredded Cooked Chicken Use rotisserie chicken for convenience.
- 8-10 medium-sized Flour Tortillas Ensure they are fresh for better texture.
- 1 can (10.5 oz) Cream of Chicken Soup Essential for the creamy sauce.
- 1 cup Sour Cream Adds tanginess and creaminess.
- 2 cups Shredded Cheese Monterey Jack or cheddar recommended.
- 2-3 Green Onions Finely chopped for flavor and garnish.
- 1 teaspoon Garlic Powder Enhances flavor.
- to taste Salt and Pepper Essential for flavor balance.
- 1 teaspoon Chili Powder Optional for added flavor.
- to taste Fresh Cilantro Optional for garnish.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded cooked chicken, half of the shredded cheese, chopped green onions, garlic powder, chili powder, and a pinch of salt and pepper. Mix well.
- In a separate bowl, mix together the cream of chicken soup and sour cream until smooth. Reserve about one cup for topping.
- Take a flour tortilla, spoon the chicken mixture onto the center, and roll it tightly. Place seam-side down in a greased baking dish.
- Repeat with remaining tortillas and filling, arranging snugly in the baking dish.
- Pour the reserved cream mixture over the top and sprinkle with remaining shredded cheese.
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.
- Let cool for a few minutes, garnish with cilantro and green onions, and serve warm.
Notes
For variations, consider adding jalapeños for spice or using a vegetarian filling.