Creamy White Chicken Enchiladas
Delicious creamy white chicken enchiladas made easy with rotisserie chicken, featuring a rich sauce and melty cheese wrapped in soft tortillas.
Ingredients
Main Ingredients
- 1 whole rotisserie chicken, shredded
- 8 pieces flour tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- to taste Chopped cilantro for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, 1 cup of cheese, garlic powder, onion powder, salt, and pepper. Mix well.
- In a separate bowl, mix the cream of chicken soup, sour cream, and milk until smooth.
Assembly
- Spread a layer of the sauce at the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the dish.
- Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese.
Baking
- Bake for 20-25 minutes, or until bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
These enchiladas are quick and easy to make, perfect for busy weeknights. You can customize them with your favorite ingredients and enjoy various flavors.