White Chicken Enchiladas
A delightful combination of creamy flavors and tender chicken wrapped in soft tortillas, perfect for family dinners or potlucks.
Ingrédients
Main Ingredients
- 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
- 1 cup sour cream Use dairy-free alternatives if needed.
- 1 cup cream of chicken soup Check for gluten-free options if necessary.
- 1 cup shredded cheese Any favorite melting cheese variety.
- 8 pieces flour tortillas Substitute with corn tortillas for gluten-free.
- 1/2 cup diced green chilies Fresh or canned; drain if using canned.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
Preparation
- Gather all your ingredients. Ensure your chicken is cooked and shredded, preferably from a rotisserie for convenience.
- In a mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, diced green chilies, garlic powder, and onion powder. Mix thoroughly and set aside.
Filling and Assembly
- Take a tortilla and place a generous amount of the chicken mixture in the center. Roll the tortilla tightly around the filling, seam-side down in a greased baking dish.
- Repeat the process until all tortillas are filled.
Baking
- Mix any remaining sauce from the chicken mixture with a bit of water or extra cream to thin it out, drizzle over the rolled tortillas.
- Sprinkle the shredded cheese generously on top of the tortillas.
- Preheat your oven to 350°F (175°C) and bake the enchiladas for 20-25 minutes until the cheese is bubbly and lightly golden.
Serving
- Allow the enchiladas to cool slightly, then serve warm garnished with fresh herbs or toppings like sour cream or salsa.
Notes
These enchiladas can be customized with different proteins or vegetables. Store in an airtight container for 3-4 days or freeze for later use.