Description

White chicken enchiladas are the epitome of comfort food, effortlessly blending tender shredded chicken with creamy white sauce and warm tortillas. This easy recipe features succulent chicken enveloped in soft flour tortillas, all smothered in a rich cream of chicken soup and sour cream mixture, topped with gooey Monterey Jack cheese and zesty green chiles. Whether you’re hosting a gathering or enjoying a cozy family night, these enchiladas are sure to impress.

Ingredients

Scale

3–4 boneless, skinless chicken breasts
Large flour tortillas
1 can cream of chicken soup
1 cup sour cream
2 cups shredded Monterey Jack cheese
1 can diced green chiles
1 cup low-sodium chicken broth

Instructions

Preheat the oven to 350°F (175°C). Boil the chicken until fully cooked (15-20 minutes), then shred.
In a bowl, combine cream of chicken soup, sour cream, green chiles, and half of the cheese until smooth.
Spread some sauce on the bottom of a baking dish. Fill each tortilla with shredded chicken and spoon some sauce inside before rolling tightly; place seam-side down in the dish.
Pour remaining sauce over the tortillas and top with remaining cheese.
Bake for 25-30 minutes until bubbly and golden brown.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada (180g)
Calories: 340
Sugar: 2g
Sodium: 780mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg

Keywords: Use leftover rotisserie chicken to save time. Customize by adding spinach or bell peppers for extra nutrition. For added heat, include jalapeños in your filling.