White Chicken Enchiladas
These creamy white chicken enchiladas are a comforting dish made with tender shredded chicken, sour cream, and cheese, all wrapped in soft tortillas and baked to perfection.
Ingredients
Enchilada Filling
- 2 cups cooked shredded chicken Tender and flavorful base for your filling.
- 1 cup sour cream Adds creaminess that’s simply divine.
- 1 cup cream of chicken soup Gives a rich, savory depth to the dish.
- 1 cup shredded cheddar cheese Melts beautifully, giving that classic cheese pull!
- 1 cup shredded mozzarella cheese Adds a gooey texture and mild flavor.
- 1/2 teaspoon garlic powder Enhances the flavor with a hint of warmth.
- 1/2 teaspoon onion powder Adds another layer of savory goodness.
- to taste salt and pepper For that perfect balance of flavors.
Tortillas and Sauce
- 8 pieces flour tortillas Soft wraps that hold everything together.
- 1 can green enchilada sauce Provides that zesty kick and a touch of spice.
Instructions
Preparation
- Gather Ingredients: Start by collecting all your ingredients; it makes cooking smoother.
- Shred Chicken: If you haven’t already, shred your cooked chicken into bite-sized pieces.
- Prepare Enchilada Sauce: Pour your green enchilada sauce into a bowl for easy access.
Cooking
- Mix Filling: In a large bowl, combine shredded chicken, sour cream, cream of chicken soup, 1/2 cup of cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Fill Tortillas: Spoon the mixture into each tortilla and roll them up tightly.
- Arrange in Dish: Place your rolled tortillas seam-side down in a greased baking dish.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheeses.
- Bake: Preheat the oven to 350°F and bake uncovered for 20-25 minutes, until bubbly and golden.
- Cool and Slice: Let the enchiladas cool for a few minutes before slicing.
- Garnish and Enjoy: Top with your favorite garnishes, then serve warm!
Notes
For best results, use shredded rotisserie chicken to save time. You can also layer some enchilada sauce and cheese between tortillas for added flavor. Make a double batch and freeze half for a meal later!