Description
Creamy white chicken enchiladas bring comfort food to your table with shredded chicken, sour cream, and gooey cheese wrapped in soft tortillas.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 flour tortillas
- 1 can (10 oz) diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, half of the cheese, diced green chilies, garlic powder, onion powder, salt, and pepper.
- Lay out a tortilla and scoop some of the chicken mixture into the center, then roll it up and place it seam-side down in a greased baking dish.
- Repeat with remaining tortillas and filling.
- Pour any remaining cream of chicken soup over the top, then sprinkle with the rest of the cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
For added flavor, sauté the diced green chilies in olive oil before mixing into the filling. Warm tortillas slightly to prevent cracking.
