Description
Creamy White Chicken Enchiladas are a hearty, comforting meal featuring tender chicken, a rich creamy sauce, and melted cheese wrapped in warm tortillas.
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 chicken in boiling salted water for 15-20 minutes until fully cooked. Let cool slightly and shred with forks.
- In a bowl, mix shredded chicken with garlic, sour cream, half of the cheese, and green chiles.
- In a saucepan over medium heat, combine cream of chicken soup and chicken broth until smooth; let simmer briefly.
- Preheat oven to 350°F (175°C). Spread some sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish. Repeat until all are filled.
- Pour remaining sauce over enchiladas and sprinkle with leftover cheese.
- Bake for 25-30 minutes until bubbly and golden brown.
Notes
Consider using low-sodium chicken broth and homemade tortillas for better flavor. Feel free to add chopped onions or bell peppers for extra depth.
