Description
White chicken enchiladas are a delightful fusion of creamy comfort and bold Mexican flavors. This easy recipe features tender shredded chicken wrapped in soft flour tortillas, all smothered in a luscious white sauce made from cream of chicken soup and sour cream. Topped with melted cheese and baked to golden perfection, these enchiladas are perfect for busy weeknights or festive gatherings. With just a handful of ingredients and straightforward steps, you can create a dish that brings everyone together around the table, savoring each delicious bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 6 large flour tortillas
- 1 can low-sodium cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheese (Monterey Jack or cheddar)
- 1 can green enchilada sauce
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- Cook the chicken in a skillet over medium heat until no longer pink; let cool and shred.
- In a bowl, mix cream of chicken soup, sour cream, and half the green enchilada sauce until smooth.
- Fill each tortilla with shredded chicken and cheese, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and top with additional cheese.
- Bake for 25-30 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (178g)
- Calories: 410
- Sugar: 2g
- Sodium: 890mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 78mg