Description
A cozy family favorite, these creamy white chicken enchiladas are quick to make and bursting with flavor. Perfect for a busy weeknight dinner.
Ingredients
Scale
- 2 cups rotisserie chicken, shredded
- 8 flour tortillas
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheese (e.g., Monterey Jack or Cheddar)
- 1 cup green enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine shredded chicken, cream cheese, half of the sour cream, garlic powder, onion powder, salt, and pepper in a mixing bowl.
- Lay a tortilla flat, spoon some chicken mixture into the center, and roll it up tightly.
- Place the rolled tortillas seam-side down in a greased baking dish, closely packed together.
- Pour the green enchilada sauce over the top, ensuring they are well coated.
- Spread the remaining sour cream and shredded cheese on top.
- Bake for 20-25 minutes or until bubbly and golden brown.
- Garnish with chopped cilantro if desired, and serve warm.
Notes
Make ahead by assembling enchiladas a day in advance. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg