Description
Creamy and flavorful white chicken enchiladas wrapped in soft tortillas, perfect for family meals or gatherings.
Ingredients
- 3 cups shredded boneless, skinless chicken breasts (about 3-4 breasts)
- 2 cloves fresh garlic, minced
- 8 flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 1 cup green enchilada sauce (mild or spicy)
- 1/2 cup sour cream (or plain yogurt)
- 1 small yellow onion, chopped
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Shred the cooked chicken into bite-sized pieces.
- In a skillet over medium heat, sauté chopped onion until translucent (about 5 minutes). Add garlic and shredded chicken; cook until heated through (about 3 minutes).
- In a bowl, mix sour cream with half of the green enchilada sauce; pour some into the baking dish.
- Fill each tortilla with the chicken mixture and cheese; roll tightly and place seam-side down in the dish.
- Pour the remaining green sauce over the enchiladas and top with more cheese. Bake uncovered for 20-25 minutes until bubbly and golden brown.
Notes
Add sautéed veggies for extra nutrition. Can substitute flour tortillas with whole wheat or corn tortillas for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican