Description
Creamy white chicken enchiladas that are a comforting and quick family-friendly dish perfect for weeknight dinners.
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 the shredded chicken, cream cheese, half of the sour cream, garlic powder, onion powder, salt, and pepper in a mixing bowl until well blended.
- Lay a tortilla flat on a surface, spoon some of the chicken mixture into the center, and roll it up tightly, tucking in the ends.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour the green enchilada sauce over the top, ensuring each tortilla is 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 preparing the filling a day before and storing it in the refrigerator. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg