Description
Quick and easy Creamy White Chicken Enchiladas, perfect for a weeknight dinner. Ready in just 30 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 pound cooked chicken, shredded
- 1 small onion, chopped
- 1 (4 ounce) can chopped green chiles
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 10 (6 inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat. Add chicken, onion, green chiles, garlic powder, cumin, salt, and pepper. Cook until heated through.
- In a bowl, mix together cream of chicken soup, sour cream, and milk.
- Spread a thin layer of the soup mixture in the bottom of a 9×13 inch baking dish.
- Fill each tortilla with the chicken mixture and cheese. Roll up and place seam side down in the baking dish.
- Pour the remaining soup mixture over the enchiladas and sprinkle with the remaining cheese.
- Bake for 20 minutes, or until heated through and the cheese is melted and bubbly.
Notes
- Add a pinch of cayenne pepper to the chicken mixture for a spicier flavor.
- Use rotisserie chicken for a faster preparation.
- Garnish with chopped cilantro and diced tomatoes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican