Description
White chicken enchiladas are a creamy, indulgent twist on a classic Mexican dish that will have your family and friends coming back for seconds. This easy recipe features tender shredded chicken wrapped in soft flour tortillas, all bathed in a rich white sauce made from cream of chicken soup and sour cream. Topped with melted cheese and fresh green onions, these enchiladas are not only delicious but also quick to prepare—making them an ideal choice for busy weeknights or special gatherings. Pair them with a refreshing side salad or some homemade guacamole to elevate your meal experience.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- Large flour tortillas
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheese (Monterey Jack and Cheddar)
- Chopped green onions
Instructions
- Preheat the oven to 350°F (175°C).
- Cook chicken breasts in a skillet until fully cooked, about 6-7 minutes per side. Shred the chicken.
- In a bowl, mix cream of chicken soup and sour cream until smooth; stir in half the cheese.
- Place shredded chicken down each tortilla, add sauce, roll tightly, and place seam-side down in a greased baking dish.
- Pour remaining sauce over tortillas, sprinkle with leftover cheese, and bake uncovered for 20-25 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg