Description
Delicious white chicken enchiladas topped with a creamy green sauce.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 cup green salsa
- 1 cup shredded Monterey Jack cheese
- 8 flour tortillas
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, sour cream, garlic powder, onion powder, salt, and pepper.
- Spread 1/4 cup of green salsa on the bottom of a 9×13 inch baking dish.
- Warm the tortillas in a dry skillet or microwave until soft.
- Spoon about 1/3 cup of the chicken mixture onto each tortilla, sprinkle with a little Monterey Jack cheese, and roll them up tightly.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining green salsa over the top of the enchiladas and sprinkle with the remaining cheese.
- Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- You can substitute rotisserie chicken for convenience.
- Add black beans or corn to the chicken mixture for extra flavor and texture.
- For a spicier kick, use a hotter green salsa.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sodium: 500
- Fat: 15
- Carbohydrates: 30
- Protein: 20
Keywords: white chicken enchiladas, green sauce enchiladas, easy chicken enchiladas, Mexican dinner recipes