Description
White Chicken Enchiladas are a creamy, flavorful dish that combines tender shredded chicken, rich cheese, and a velvety sauce, all wrapped in soft tortillas. Perfect for busy weeknights or gatherings, this recipe is not only easy to prepare but customizable to suit your taste. Topped with fresh cilantro and served warm, these enchiladas are sure to impress at your dinner table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 4 large flour tortillas
- 1 cup sour cream
- 2 cups shredded cheese (Monterey Jack and cheddar mix)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
Instructions
- Preheat your oven to 350°F (175°C) and spray a baking dish with nonstick cooking spray.
- In a pot of boiling water, cook the chicken breasts for 15-20 minutes until fully cooked. Shred the chicken using two forks.
- In a bowl, mix shredded chicken, minced garlic, half of the cheese, sour cream, salt, and pepper until well combined.
- Spoon the mixture into tortillas, roll them up tightly, and place seam-side down in the baking dish.
- In another bowl, combine cream of chicken soup with chicken broth until smooth; pour over the rolled tortillas.
- Sprinkle remaining cheese on top and 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 (approximately 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg