Description
Make these creamy White Chicken Enchiladas for a satisfying meal that tastes like it took hours. This recipe focuses on simple steps for big comfort food flavor.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup chicken broth
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn or flour tortillas
- 1 tablespoon vegetable oil
Instructions
- Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
- In a medium bowl, mix together the shredded chicken, cream of chicken soup, sour cream, 1/2 cup of the Monterey Jack cheese, chicken broth, onion powder, garlic powder, salt, and pepper. This is your filling.
- Warm the tortillas briefly in the microwave or in a skillet with a little oil. This makes them pliable and prevents tearing when rolling.
- Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortilla up tightly.
- Place the rolled enchiladas seam-side down in the prepared baking dish.
- Pour any remaining filling mixture over the top of the rolled tortillas.
- Sprinkle the remaining 1/2 cup of Monterey Jack cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the filling is heated through.
- Let stand for 5 minutes before serving.
Notes
- You can use rotisserie chicken for a quick shortcut.
- If you prefer flour tortillas, they work well for rolling. Corn tortillas offer a more traditional texture.
- For extra flavor, saute 1/4 cup of diced onion before mixing it into the chicken filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: Approx. 350
- Sugar: Approx. 4g
- Sodium: Approx. 650mg
- Fat: Approx. 18g
- Saturated Fat: Approx. 9g
- Unsaturated Fat: Varies
- Trans Fat: Trace
- Carbohydrates: Approx. 25g
- Fiber: Approx. 1g
- Protein: Approx. 22g
- Cholesterol: Approx. 60mg