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Creamy White Chicken Enchiladas

This delightful recipe features succulent chicken wrapped in soft tortillas and smothered in a rich, velvety white sauce, perfect for busy weeknights or family dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked and shredded chicken
  • 8 pieces flour tortillas
  • 1 can (10 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheese (like Monterey Jack or cheddar)
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
For Garnish
  • to taste cilantro Fresh, chopped
  • to taste lime wedges For serving

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, garlic powder, onion powder, and half of the shredded cheese. Mix until well combined.
  3. Take each flour tortilla and spoon about ⅓ cup of the chicken mixture into the center. Roll it up tightly and place it seam-side down in a greased baking dish.
  4. In a separate bowl, mix the leftover sour cream with the diced green chilies and any remaining seasonings. Pour the creamy sauce evenly over the enchiladas.
Baking
  1. Sprinkle the remaining cheese over the top. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
Serving
  1. Remove from the oven, garnish with chopped cilantro and lime wedges, and serve warm. Enjoy!

Notes

For a healthier option, consider using Greek yogurt in place of sour cream. You can also use shredded rotisserie chicken to save time. Store leftovers in an airtight container in the fridge for up to 3 days or freeze before baking for 3 months. To reheat, thaw overnight in the refrigerator, then bake at 350°F until heated through.