why make this recipe
White Chicken Enchiladas are a simple and delicious meal that everyone will love. This recipe is perfect for busy weeknights as it requires minimal prep time and uses ingredients that you might already have at home. It’s creamy, cheesy, and packed with flavor, making it a surefire hit with family and friends.
how to make White Chicken Enchiladas
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 flour tortillas
- 1 cup enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together shredded chicken, sour cream, cream of chicken soup, cheese, garlic powder, onion powder, salt, and pepper.
- Spoon some of the chicken mixture into each tortilla, roll them up, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the top of the rolled tortillas and sprinkle with any remaining cheese.
- Bake for 20-25 minutes until heated through and the cheese is bubbly.
- Serve warm.
how to serve White Chicken Enchiladas
White Chicken Enchiladas are best served warm. You can add a side of rice or beans for a complete meal. Top them with fresh cilantro, avocado slices, or a dollop of sour cream for an extra tasty touch.
how to store White Chicken Enchiladas
To store leftover Enchiladas, let them cool completely, cover them tightly with plastic wrap or aluminum foil, and place them in the refrigerator. They will last for about 3-4 days. You can also freeze them for up to 3 months. Just make sure to cover them well in an airtight container.
tips to make White Chicken Enchiladas
- Use leftover rotisserie chicken for easy prep.
- Feel free to add vegetables like bell peppers or spinach for extra nutrition.
- You can use corn tortillas instead of flour tortillas for a gluten-free option.
- If you want a spicier kick, add some diced jalapeños to the filling.
variation
You can make vegetarian White Chicken Enchiladas by replacing the chicken with black beans or corn. This way, you still enjoy the creamy texture with a different twist.
FAQs
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Can I use different types of cheese?
- Yes! You can use any cheese you like, such as pepper jack for some heat or mozzarella for a milder flavor.
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How can I make this recipe healthier?
- Use low-fat sour cream and cream of chicken soup. You can also add more vegetables or use whole wheat tortillas.
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Can I prepare these enchiladas in advance?
- Absolutely! You can assemble them the night before and just bake them when you’re ready to serve.
White Chicken Enchiladas
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for easy prep.
- 1 cup sour cream Can use low-fat for a healthier option.
- 1 can cream of chicken soup Can use low-fat for a healthier option.
- 1 cup shredded cheese (cheddar or Monterey Jack) Feel free to try other types of cheese.
- 8 pieces flour tortillas Corn tortillas can be used for a gluten-free option.
- 1 cup enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together shredded chicken, sour cream, cream of chicken soup, cheese, garlic powder, onion powder, salt, and pepper.
- Spoon some of the chicken mixture into each tortilla, roll them up, and place seam-side down in a greased baking dish.
Baking
- Pour enchilada sauce over the top of the rolled tortillas and sprinkle with any remaining cheese.
- Bake for 20-25 minutes until heated through and the cheese is bubbly.
- Serve warm.