Description
White Chicken Enchiladas offer a comforting and creamy experience that delights every palate. Tender shredded chicken is enveloped in soft flour tortillas, smothered in a rich sauce, and topped with melted cheese, creating a dish perfect for family dinners or gatherings. Easy to prepare and fully customizable, these enchiladas are sure to become a staple in your home. Dive into this flavorful journey where every bite feels like a cozy hug on a plate.
Ingredients
Scale
- 3 cups cooked shredded boneless, skinless chicken breasts
- 4 large flour tortillas
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 can (4 oz) diced green chiles
- 2 cloves fresh garlic, minced
Instructions
- Preheat the oven to 350°F (175°C) and spray a baking dish with nonstick cooking spray.
- Boil the chicken breasts in salted water for about 15-20 minutes until cooked through. Shred using two forks.
- In a mixing bowl, combine shredded chicken, minced garlic, cream of chicken soup, green chiles, and half of the cheese.
- Place about half a cup of filling in each tortilla and roll tightly, placing seam-side down in the prepared dish.
- Mix sour cream with reserved cream of chicken soup to create the sauce; pour over rolled enchiladas and sprinkle remaining cheese on top.
- Bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (155g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg