Go Back

Creamy White Chicken Enchiladas

Bursting with flavor and drizzled with a silky, white sauce, these enchiladas are a family favorite, easy to prepare and perfect for busy weeknights or cozy dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked, shredded chicken Use leftover or rotisserie chicken for convenience.
  • 1 cup sour cream Greek yogurt can be used as a lighter substitute.
  • 1 can diced green chilies (4 oz)
  • 1 tsp garlic powder
  • 1 tsp cumin
  • Salt and pepper to taste Salt and pepper
For assembling
  • 8 small flour or corn tortillas
  • 1 cup chicken broth
  • 1 cup shredded cheese (cheddar or Monterey Jack)
For serving
  • Fresh cilantro For garnish.
  • Lime wedges For serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, sour cream, diced green chilies, garlic powder, cumin, salt, and pepper until well-mixed.
Assembly
  1. Place two to three tablespoons of the chicken mixture in each tortilla. Roll them up tightly and place them seam-side down in a greased 9×13 inch baking dish.
  2. In a separate bowl, mix the chicken broth with any remaining sour cream. Pour the sauce over the rolled enchiladas, ensuring each one is coated generously.
  3. Sprinkle the shredded cheese evenly on top.
Baking
  1. Bake in the preheated oven for about 20 minutes, or until bubbly and golden brown on top.
Serving
  1. Finish with fresh cilantro and lime wedges for a zesty kick!

Notes

For any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) covered with foil.