Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Filling:
- In a large mixing bowl, combine the shredded chicken, 1 cup sour cream, cream of chicken soup, 1 cup shredded cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix well to combine.
- Fill the Tortillas:
- Take one tortilla and spoon about 1/4 to 1/3 cup of the chicken mixture onto the center. Roll it up tightly and place it seam-side down in a greased 9×13 inch baking dish. Repeat with the remaining tortillas and filling.
- Make the White Sauce:
- In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until lightly golden, creating a roux.
- Gradually whisk in the chicken broth until smooth. Cook for about 2-3 minutes until the sauce thickens slightly.
- Remove from heat and stir in the sour cream, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
- Assemble the Enchiladas:
- Pour the white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle additional shredded cheese on top.
- Bake:
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.
- Serve:
- Once baked, remove from the oven and let cool for a few minutes. Garnish with chopped green onions or cilantro, if desired. Serve warm and enjoy!
Tips
- Make-Ahead: You can prepare the enchiladas ahead of time and refrigerate them before baking. Just add a few extra minutes to the baking time.
- Variations: You can add diced green chiles, corn, or black beans to the filling for extra flavor and texture.
- Serving Suggestions: Serve with a side of Mexican rice, refried beans, or a fresh salad.
These Creamy White Chicken Enchiladas are creamy, cheesy, and full of flavor. They make for a fantastic dinner option and are perfect for a crowd! Enjoy your cooking!
ENJOY!!
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