Description
Delicious and creamy white chicken enchiladas that bring back the joys of family dinners.
Ingredients
- 2 cups cooked shredded chicken
- 2 cups creamy sauce (like sour cream or a creamy soup)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 flour tortillas
- 1 small onion, diced
- 1 can enchilada sauce
- Olive oil
- Salt and pepper to taste
Instructions
- In a skillet, heat a bit of olive oil over medium heat. Sauté the diced onion until translucent.
- In a large bowl, combine the shredded chicken, sautéed onion, and half of the creamy sauce. Season with salt and pepper.
- Warm the tortillas in the microwave or on a griddle to make them pliable.
- Spoon a portion of the chicken mixture onto each tortilla and roll it up tightly.
- Place the rolled tortillas seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the top and drizzle with the remaining creamy sauce.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for about 20-25 minutes, or until bubbly and golden.
Notes
Feel free to experiment with seasonings and cheese types for added flavor. Garnishing with cilantro or a dollop of sour cream enhances presentation.
