Description
Comforting creamy white chicken enchiladas filled with shredded chicken, sour cream, and cheese, all wrapped in soft tortillas and baked to perfection.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup shredded cheese (Monterey Jack or cheddar)
- 1 can (10 oz) cream of chicken soup
- 1 cup diced green chilies
- 8 flour tortillas
- 2 cups white enchilada sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, sour cream, half of the cheese, cream of chicken soup, and diced green chilies. Season with salt and pepper to taste.
- Spoon the chicken mixture onto each tortilla and roll them up tightly.
- Place the rolled tortillas in the greased baking dish.
- Pour the white enchilada sauce over the rolled tortillas, then sprinkle with the remaining cheese.
- Bake uncovered in the preheated oven for 20-25 minutes or until heated through and the cheese is bubbly and golden.
Notes
Customize the filling by adding black beans or corn for extra texture. Enchiladas can be assembled ahead of time and refrigerated before baking.
