Description
Indulge in the creamy goodness of White Chicken Enchiladas, featuring tender shredded chicken wrapped in warm flour tortillas and smothered in a rich mushroom sauce topped with melted cheese. This comforting dish is perfect for cozy nights or impressing guests, transforming your weeknight dinners into a culinary celebration of flavor.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 8 large flour tortillas
- 1 medium onion, finely chopped
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese (divided)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup low-sodium chicken broth
Instructions
- 1. Preheat the oven to 350°F (175°C) and spray a baking dish with nonstick cooking spray.
- 2. Cook chicken breasts in a skillet over medium heat, seasoned with salt and pepper, until no longer pink inside (about 6-7 minutes per side). Cool and shred.
- 3. In a bowl, combine shredded chicken with chopped onion, minced garlic, sour cream, and half of the cheese; mix well.
- 4. Lay out tortillas and add about two tablespoons of filling to one edge; roll tightly and place seam-side down in the baking dish.
- 5. In another bowl, mix cream of mushroom soup with chicken broth until smooth; pour over enchiladas and sprinkle remaining cheese on top.
- 6. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 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 (200g)
- Calories: 432
- Sugar: 2g
- Sodium: 753mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 79mg