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White Enchiladas

Delicious and creamy enchiladas filled with shredded chicken, topped with a rich green enchilada sauce and melted cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked shredded chicken
  • 1 cup sour cream
  • 1 cup cream of chicken soup
  • 1 cup shredded Monterey Jack cheese
  • 8 small flour tortillas
  • 1 cup green enchilada sauce
  • 1 cup diced green chilies
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Mixing bowl
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the cooked shredded chicken, sour cream, cream of chicken soup, half of the shredded Monterey Jack cheese, diced green chilies, garlic powder, salt, and pepper.
  3. Place a generous portion of the chicken mixture into each tortilla, roll them tightly, and place seam-side down in a greased 9x13 inch baking dish.
  4. Pour the green enchilada sauce evenly over the rolled tortillas.
  5. Sprinkle the remaining shredded Monterey Jack cheese over the top.
  6. Bake in the preheated oven for 25 to 30 minutes, or until the cheese is melted and bubbly.
  7. Let the enchiladas cool for about 5 minutes before serving.
  8. Garnish with fresh cilantro or a dollop of sour cream if desired.

Notes

These enchiladas are perfect for meal prep or leftovers and can be customized to suit dietary needs.