Description
Quick and easy white chicken enchiladas with a creamy white sauce. Ready in just 30 minutes!
Ingredients
- 1 pound cooked chicken, shredded
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup chopped green onions
- 1 (4 ounce) can chopped green chilies, drained
- 8 (6 inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, milk, green onions, and green chilies.
- Spread a thin layer of the chicken mixture into the bottom of a 9×13 inch baking dish.
- Fill each tortilla with about 1/2 cup of the chicken mixture and roll up. Place seam side down in the baking dish.
- Pour remaining chicken mixture over the enchiladas.
- Sprinkle with Monterey Jack cheese.
- Bake for 20 minutes, or until cheese is melted and bubbly.
Notes
- For a spicier dish, add more green chilies or a pinch of cayenne pepper.
- You can use rotisserie chicken to save time.
- Feel free to substitute with your favorite cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican