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Creamy White Chicken Enchiladas are a delightful twist on the traditional Mexican dish, offering a rich and comforting flavor profile that warms the soul. These enchiladas stand out for their creamy sauce and tender chicken filling, making them a favorite among families and food lovers alike. The dish is not only satisfying but also incredibly versatile, perfect for weeknight dinners or special occasions.

White Chicken Enchiladas with Green Chili Sour Cream Sauce Recipe

Discover the ultimate comfort food with this creamy white chicken enchiladas recipe that brings together tender chicken, a rich creamy sauce, and soft tortillas. Perfect for weeknight dinners or special occasions, this dish is simple to prepare and sure to impress! Customize it with your favorite ingredients and top it off with fresh garnishes for added flavor. Gather your loved ones and enjoy this delicious meal together! #Enchiladas #ComfortFood #DinnerIdeas #MexicanFood #EasyRecipes #FamilyMeals
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Ingredients
  

2 cups cooked chicken, shredded

1 cup sour cream

1 cup cream of chicken soup

1 cup green chilies, diced (canned or freshly roasted)

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup shredded Monterey Jack cheese (plus extra for topping)

1 teaspoon cumin

8 flour tortillas

Fresh cilantro, chopped (for garnish)

Olive oil, for greasing

Salt and pepper to taste

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C).

    Prepare the Chicken Filling: In a mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, cumin, and half of the shredded Monterey Jack cheese. Mix until well combined. Season with salt and pepper to taste.

      Fill the Tortillas: Spread a small amount of the chicken mixture (about 1/3 cup) down the center of each flour tortilla. Roll the tortilla tightly around the filling and place seam-side down in a greased baking dish.

        Make the Sauce: In a separate bowl, combine the remaining sour cream, green chiles, and any leftover chicken mixture. Spoon this sauce evenly over the filled enchiladas.

          Add Cheese and Bake: Sprinkle the remaining Monterey Jack cheese generously over the top of the enchiladas. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.

            Serve: Once done, let the enchiladas cool for a few minutes. Garnish with fresh cilantro before serving.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6