Description
Simple and delicious white chicken enchiladas. A quick and easy bake for any night.
Ingredients
Scale
- 1.5 lbs cooked chicken, shredded
- 1 (10 ounce) can green enchilada sauce
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine chicken, green enchilada sauce, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
- Lightly grease a 9×13 inch baking dish.
- Dip each tortilla in the sauce mixture.
- Fill each tortilla with chicken mixture.
- Roll up tortillas and place seam-side down in the baking dish.
- Pour remaining sauce over the enchiladas.
- Sprinkle with Monterey Jack cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Let stand for a few minutes before serving.
Notes
- You can use rotisserie chicken for ease.
- Add a can of diced green chiles for extra flavor.
- Garnish with cilantro and sour cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg