Irresistible White Chicken Enchiladas
Delicious and creamy white chicken enchiladas that are easy to prepare, perfect for family dinners or festive occasions.
Ingrédients
Filling Ingredients
- 2 cups cooked, shredded chicken Can use store-bought rotisserie chicken.
- 1 cup sour cream For a dairy-free version, use dairy-free sour cream.
- 1 cup shredded cheese (Monterey Jack or Cheddar) Use vegan cheese for a dairy-free alternative.
- 10 oz green enchilada sauce (1 can) Substitute with barbecue sauce for a different flavor.
- 8 pieces flour tortillas Use corn tortillas for gluten-free option.
- 1/2 cup diced green onions
- 1 teaspoon garlic powder
- to taste Salt and pepper
Instructions
Preparation
- Gather all your ingredients on the counter.
- Cook and shred your chicken beforehand.
Mix Filling
- In a large bowl, combine shredded chicken, sour cream, half of the shredded cheese, green onions, garlic powder, salt, and pepper. Mix well.
Fill Tortillas
- Spoon a generous portion of the chicken mixture into the center of each tortilla. Roll tightly and place seam side down in a greased baking dish.
Prepare Baking Dish
- Preheat your oven to 350°F (175°C).
- Spread a small amount of enchilada sauce evenly at the bottom of the greased baking dish.
Assemble Enchiladas
- Arrange the filled tortillas snugly in the baking dish.
- Pour the remaining green enchilada sauce over the tortillas, ensuring they are well covered.
- Sprinkle the remaining cheese on top.
Baking
- Bake for about 20-25 minutes until cheese is bubbly and golden.
Serving
- Remove from oven, let cool slightly, and serve garnished with extra green onions if desired.
Notes
For a richer flavor, consider adding lime juice or diced jalapeños to the filling. Store leftovers in an airtight container for 3-4 days.