Description
Comforting creamy white chicken enchiladas filled with shredded chicken, cream cheese, and topped with Monterey Jack cheese.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup green enchilada sauce
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Combine shredded chicken, cream cheese, sour cream, half the enchilada sauce, and green onions in a mixing bowl. Season with salt and pepper.
- Spoon some of the chicken mixture onto each tortilla, roll them up, and place seam side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with Monterey Jack cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden. Serve hot.
Notes
Serve with a side of Mexican rice or a simple salad for a complete meal.
