Description
Creamy and cheesy white chicken enchiladas perfect for busy weeknights, filled with shredded chicken and topped with a delicious homemade sauce.
Ingredients
Scale
- 3 cups cooked, shredded chicken (rotisserie or boiled)
- 8–10 flour tortillas
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1 can (4 oz) diced green chiles
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix shredded chicken, half of the cheese, green chiles, and a little sour cream until well combined.
- Roll the mixture in flour tortillas and place them in a baking dish.
- In another bowl, combine the remaining sour cream, chicken broth, and rest of the green chiles to create the sauce.
- Pour the sauce over the rolled tortillas. Sprinkle the remaining cheese on top.
- Bake for about 20 minutes, until cheese is bubbly and golden.
Notes
For meal prep, you can assemble the enchiladas ahead of time and add the sauce and cheese just before baking. These also freeze well without the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: enchiladas, chicken, creamy, easy dinner, Mexican food
