White Chicken Enchiladas
Warm tortillas filled with a creamy chicken mixture, baked to perfection and topped with gooey cheese, making it a comforting family dish.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken
- 1 cup sour cream Can substitute with Greek yogurt
- 1 cup shredded cheese (e.g., Monterey Jack or Cheddar)
- 1 can green enchilada sauce (10 oz) Use red sauce for a different flavor
- 8 pieces flour tortillas Can substitute with corn tortillas for a gluten-free option
- ½ cup diced green onions
- 1 teaspoon garlic powder
- to taste Salt and pepper
Instructions
Preparation
- Gather all your ingredients, ensuring chicken is cooked and shredded.
- In a mixing bowl, combine the shredded chicken, sour cream, half of the cheese, green onions, garlic powder, salt, and pepper. Mix well.
- Spoon a generous portion of the chicken mixture onto the center of each tortilla, roll tightly, and place seam side down in a greased baking dish.
- Preheat your oven to 350°F (175°C).
- Spread some enchilada sauce on the bottom of the baking dish before arranging the filled tortillas.
- Pour the remaining enchilada sauce over the filled tortillas and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes until the cheese is bubbling and golden.
Notes
Store leftovers in an airtight container for 3-4 days in the fridge. Can be frozen for up to 3 months.