White Chicken Enchiladas
Creamy and cheesy enchiladas filled with shredded chicken and topped with green enchilada sauce and Monterey Jack cheese, perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup sour cream
- 1 can (10 oz) green enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup diced onions
- 8 flour tortillas
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Sauté the onions in olive oil until soft.
- Combine chicken, sour cream, garlic powder, cumin, salt, and pepper in a bowl.
- Take a portion of the mixture and fill each tortilla, rolling them tightly.
- Pour the green enchilada sauce over the tortillas and sprinkle cheese on top.
- Bake in the oven for 20-25 minutes until bubbly.
- Serve warm, garnished with fresh herbs or sour cream.
Notes
For a spicier kick, add diced jalapeños to the chicken mixture or use a spicy enchilada sauce. You can also freeze assembled enchiladas for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
Find it online: https://recypez.com/white-chicken-enchiladas/