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When it comes to comfort food, few dishes can compete with the warm embrace of creamy, dreamy white chicken enchiladas. This delightful recipe combines rich flavors and a velvety texture, making it an ideal choice for family dinners, special gatherings, or even a cozy night in. The beauty of creamy white chicken enchiladas lies not only in their taste but also in their versatility; they can easily be tailored to suit any palate or occasion.

White Chicken Enchiladas Recipe

Savor the ultimate comfort food with creamy dreamy white chicken enchiladas, perfect for any occasion! This easy recipe features shredded rotisserie chicken enveloped in a luscious cream sauce, topped with melted cheese, and bursting with flavor. Great for busy weeknights or festive gatherings, these enchiladas can be tailored to suit every palate. Treat your family to a cozy meal they won't forget! #Enchiladas #ComfortFood #ChickenRecipes #EasyDinner #FoodieFavorites
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Ingredients
  

2 cups shredded cooked chicken (about 1 whole rotisserie chicken)

1 cup sour cream

1 cup cream of chicken soup (or homemade)

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp chili powder

8 flour tortillas (10-inch)

1 cup chicken broth (for sauce)

Fresh cilantro, chopped (for garnish)

Additional cheese for topping

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C).

    Prepare the Chicken Filling: In a large bowl, combine the shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, cumin, and chili powder. Mix well until fully combined and set aside.

      Prepare Tortillas: Lightly warm the flour tortillas in a dry skillet or microwave for about 15 seconds to make them pliable.

        Assemble the Enchiladas: Lay a tortilla flat and spoon about 1/3 cup of the chicken mixture onto the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat with remaining tortillas.

          Make the Sauce: In a medium bowl, combine the chicken broth with the remaining cream of chicken soup. Stir until smooth.

            Cover and Bake: Pour the sauce evenly over the rolled enchiladas. Add any remaining sauce from the bowl as well. Sprinkle with additional shredded cheese on top.

              Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                Garnish and Serve: Once out of the oven, let the enchiladas rest for 5 minutes. Garnish with chopped cilantro before serving. Enjoy your creamy dreamy white chicken enchiladas!

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6-8