Easy Chicken Enchiladas with White Sauce
This easy recipe brings comfort and flavor to your table with creamy white sauce enveloping cheesy chicken enchiladas.
Ingredients
Filling Ingredients
- 2 cups cooked shredded chicken Can use rotisserie chicken for convenience.
- 1 cup sour cream For a lighter option, use Greek yogurt.
- 1 cup cream of chicken soup Use homemade or gluten-free version if needed.
- 1 cup shredded cheese Cheddar or your preference.
- 8 small tortillas Use corn tortillas for a gluten-free option.
- 1/2 cup diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- to taste Salt and pepper
Instructions
Preparation
- Gather and measure out all ingredients.
- In a mixing bowl, combine cooked shredded chicken, sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, cumin, salt, and pepper. Mix thoroughly.
- Spoon a generous amount of the filling into each tortilla, roll tightly, and place seam-side down in a baking dish.
- Drizzle any remaining filling over the top and add cream of chicken soup as a base layer.
- Pour additional cream of chicken soup or sour cream over the enchiladas.
- Sprinkle shredded cheese evenly over the top.
- Preheat the oven to 350°F (175°C).
Baking
- Bake the enchiladas for 25-30 minutes until cheese is melted and slightly browned.
- Let the enchiladas rest for a few minutes before serving.
Notes
For a spicier version, consider adding jalapeños to the filling or topping. Make sure to store leftovers in an airtight container for up to 3-4 days in the fridge.