Description
Creamy and flavorful white chicken enchiladas wrapped in soft tortillas and topped with melted cheese and zesty enchilada sauce.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 8 flour tortillas
- 1 cup green enchilada sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cooked, shredded chicken, softened cream cheese, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper until fully combined.
- Spread a small amount of green enchilada sauce on the bottom of your baking dish.
- Fill each tortilla with the chicken mixture, roll them up tightly, and place them seam side down in the baking dish.
- Pour the remaining green enchilada sauce over the top of the rolled enchiladas and sprinkle with shredded cheddar cheese.
- Bake in the preheated oven for 25–30 minutes or until heated through and the cheese is bubbly.
- Garnish with chopped cilantro before serving.
Notes
For added flavor, consider using rotisserie chicken or mix in your favorite spices. Be sure to check the enchiladas towards the end of baking to avoid overcooking.
