Description
A simple recipe for creamy white chicken enchiladas.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cream cheese
- 1 cup sour cream
- 1 cup shredded cheese
- 10 corn tortillas
- 1 can cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix chicken, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper.
- Warm tortillas in a skillet for easier rolling.
- Fill each tortilla with the chicken mixture and roll it up.
- Place rolled tortillas in a baking dish.
- In another bowl, mix cream of chicken soup and chicken broth.
- Pour the soup mixture over the enchiladas.
- Sprinkle shredded cheese on top.
- Bake for 25-30 minutes until heated through.
Notes
- Use rotisserie chicken for quicker prep.
- Top with chopped cilantro for garnish.
- Serve with salsa on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
Keywords: easy creamy white chicken enchiladas, chicken enchiladas, creamy enchiladas