Description
White chicken enchiladas are a comforting and satisfying dish that brings together tender shredded chicken, creamy sauce, and soft flour tortillas, making it a family favorite. This easy recipe allows you to whip up a delicious meal in under an hour, perfect for busy weeknights or gatherings. The combination of cream of chicken soup, sour cream, and shredded cheese creates a rich, flavorful sauce that envelops each enchilada beautifully. Customize the filling with your favorite veggies or spices for an extra kick! Serve with sides like Spanish rice or guacamole to elevate this delightful dish.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- Medium-sized flour tortillas
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar or Monterey Jack cheese
- 1 can diced green chiles
Instructions
- Preheat the oven to 350°F (175°C) and lightly spray a baking dish with nonstick cooking spray.
- In a pot over medium heat, cook the chicken until fully cooked (about 20 minutes). Shred using two forks.
- In a bowl, mix cream of chicken soup, sour cream, half the cheese, and green chiles until well blended.
- Fill each tortilla with shredded chicken and about two tablespoons of the sauce mixture; roll tightly.
- Place rolled tortillas seam-side down in the baking dish. Pour remaining sauce on top and sprinkle with remaining cheese. Bake uncovered for 25 minutes until bubbly.
- Serve warm with optional salsa or sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (160g)
- Calories: 380
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 70mg