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Creamy White Chicken Enchiladas

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These Creamy Chicken Enchiladas are packed with shredded chicken, cheese, and a creamy, flavorful sauce. A comforting and easy-to-make dinner that the whole family will love.

Ingredients

  • 2 cups cooked, shredded chicken
  • 1 (10.5 oz) can cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 (4 oz) can diced green chiles
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 flour tortillas (8-inch size)
  • 2 cups shredded cheddar cheese, divided
  • Chopped fresh parsley or cilantro for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
  2. In a large bowl, mix together the cream of chicken soup, sour cream, milk, green chiles, onion powder, garlic powder, salt, and pepper until smooth.
  3. Add the shredded chicken and 1 cup of shredded cheddar cheese to the mixture and stir until well combined.
  4. Evenly divide the chicken mixture between the 8 tortillas. Roll each one up and place seam-side down in the prepared baking dish.
  5. Pour any remaining sauce over the enchiladas and spread evenly.
  6. Top with the remaining 1 cup of shredded cheddar cheese.
  7. Bake uncovered for 25-30 minutes, until bubbly and the cheese is melted.
  8. Remove from oven and garnish with chopped parsley or cilantro, if desired. Serve warm.

Notes

  • You can use rotisserie chicken to save time.
  • Try Monterey Jack cheese or a Mexican blend for added flavor.
  • For a spicier version, add jalapeños or use hot green chiles.
  • Can be made ahead and refrigerated before baking.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-white-chicken-enchiladas/