Description
Cheesy Chicken Enchiladas with White Sauce is a delicious and creamy dish featuring tender chicken, flavorful spices, and a rich white sauce, all wrapped in soft tortillas and baked to perfection.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 8 flour tortillas (10-inch)
- 1 cup diced green chilies
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, diced green chilies, garlic powder, onion powder, and cumin. Mix well.
- In a separate bowl, whisk together the sour cream, cream of chicken soup, and milk until smooth.
- Spread a thin layer of the white sauce mixture on the bottom of a 9×13 inch baking dish.
- Take one tortilla and fill it with about 1/3 cup of the chicken mixture. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining white sauce over the rolled enchiladas, making sure they are well covered.
- Sprinkle the shredded cheddar cheese on top of the sauce.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
- For a spicier version, add diced jalapeños to the chicken mixture.
- You can also substitute the chicken with shredded beef or black beans for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg