Description
Quick and comforting white chicken enchiladas, filled with creamy chicken and cheese, perfect for busy nights.
Ingredients
- 2 cups shredded cooked chicken
- 8 oz cream cheese, softened
- 1 can (4 oz) diced green chilies
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 flour tortillas
- 1 can (10 oz) enchilada sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, cream cheese, green chilies, garlic powder, onion powder, salt, and pepper until well combined.
- Take a tortilla and fill it with a portion of the chicken mixture, then roll it up and place it seam side down in a baking dish.
- Repeat with the remaining tortillas and filling.
- Pour the enchilada sauce evenly over the rolled tortillas.
- Sprinkle the shredded cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and cheese is melted.
- Serve warm and enjoy your delicious enchiladas!
Notes
For added flavor, consider garnishing with fresh cilantro or diced tomatoes before serving.
