Description
Creamy and flavorful white chicken enchiladas with a rich cheese sauce.
Ingredients
Scale
For the Crust:
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 (10.5 oz) can cream of chicken soup
- 1 (4 oz) can diced green chilies
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, 1/2 cup sour cream, green chilies, 1 cup cheese, garlic powder, onion powder, salt, and pepper.
- Spoon the chicken mixture evenly onto each tortilla, roll up, and place seam-side down in the baking dish.
- In a separate bowl, whisk together remaining sour cream, cream of chicken soup, and milk until smooth. Pour over the enchiladas.
- Sprinkle remaining cheese on top. Bake for 25-30 minutes until bubbly and golden.
Notes
You can customize the seasonings to taste.