Are you craving a mouthwatering Mexican-inspired dish that combines creamy, cheesy goodness with tender shredded chicken? Look no further! These Chicken and Cheese White Enchiladas are about to become your new favorite meal that will have everyone at the dinner table begging for seconds. Imagine soft, warm tortillas filled with succulent chicken, melted cheese, and a rich, tangy sauce that will transport you straight to culinary heaven – all in just 45 minutes of prep and cooking time!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 cups cooked chicken, shredded
- 1 cup sour cream
- 1 can green enchilada sauce
- 2 cups shredded cheese
- 8 flour tortillas
- 1 teaspoon garlic powder
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or butter.
- In a large mixing bowl, combine shredded chicken, sour cream, garlic powder, and 1 cup of shredded cheese. Mix thoroughly and season with salt to taste.
- Warm the flour tortillas in the microwave for 15-20 seconds to make them more pliable and easier to roll.
- Spread a thin layer of green enchilada sauce on the bottom of the prepared baking dish to prevent sticking.
- Take each tortilla and fill it with approximately 1/3 cup of the chicken and cheese mixture. Roll the tortilla tightly and place seam-side down in the baking dish.
- Pour the remaining green enchilada sauce evenly over the rolled enchiladas, ensuring complete coverage.
- Sprinkle the remaining cheese over the top of the enchiladas.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes until the cheese is melted and slightly golden.
- Remove from oven and let rest for 5 minutes before serving. Garnish with chopped cilantro or green onions if desired.
Tips
- Use warm tortillas: Microwaving the tortillas for 15-20 seconds makes them more flexible and prevents cracking when rolling.
- Don't overfill: Use approximately 1/3 cup of filling per tortilla to ensure easy rolling and even cooking.
- Create a sauce barrier: Spread a thin layer of enchilada sauce on the baking dish bottom to prevent sticking and add extra flavor.
- Cheese matters: Use freshly shredded cheese for the best melting consistency and flavor.
- Let it rest: Allow the enchiladas to sit for 5 minutes after baking to help them set and make serving easier.
- Optional garnish: Enhance the presentation and flavor with fresh chopped cilantro or green onions on top.
- Make ahead tip: You can prepare the enchiladas in advance and refrigerate, just add a few extra minutes to the baking time if cooking from cold.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 30g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 95mg
