Description
A cherished family favorite, these Creamy White Chicken Enchiladas combine chicken with a rich creamy filling and a cheesy topping, creating a comforting dish that’s perfect for any gathering.
Ingredients
- 3-4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 1 cup sour cream
- 8 corn or flour tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
Instructions
- Cook the chicken in boiling salted water for 15-20 minutes until fully cooked. Remove from the water and let cool slightly.
- Shred the chicken using two forks, ensuring the pieces are nice and fine for easy filling.
- In a mixing bowl, combine the shredded chicken with minced garlic, sour cream, half of the shredded cheese, and diced green chiles.
- In a saucepan over medium heat, mix cream of chicken soup and chicken broth until smooth. Let it simmer briefly to meld the flavors together.
- Preheat the oven to 350°F (175°C) and spread a thin layer of the sauce at the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, rolling them tightly. Place each rolled tortilla seam-side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining sauce over the enchiladas and sprinkle the leftover cheese on top.
- Bake for 25-30 minutes until the enchiladas are bubbling and golden brown.
Notes
Serve with fresh cilantro, sliced jalapeños, or avocado for added flavor.
