White Chicken Enchiladas
A comforting and creamy white chicken enchiladas recipe made with shredded chicken, sour cream, and topped with melted cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Carnivore
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8–10 flour or corn tortillas
- 1 cup shredded cheese (Monterey Jack or cheddar)
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 tablespoon green chili peppers (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, garlic powder, onion powder, and green chili peppers. Mix well until fully combined.
- In a separate bowl, place about half of the shredded cheese.
- Take a tortilla and fill it with a generous scoop of the chicken mixture. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
- Once all enchiladas are in the dish, spread any remaining creamy mixture on top. Sprinkle the remaining shredded cheese over the top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese bubbles and turns golden brown.
Notes
Experiment with different cheese blends or add fresh toppings like avocado and diced tomatoes for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Find it online: https://sousviderecipe.com/white-chicken-enchiladas-recipe/