White Chicken Enchilada Recipe

Classic White Chicken Enchiladas

Ingredients:

2 cups cooked and shredded chicken
8-10 flour tortillas
1 can cream of chicken soup
1 cup sour cream
1 can diced green chilies
1 cup shredded Monterey Jack cheese
Salt and pepper to taste

Steps:

Preheat the oven to 350°F.
Combine the cream of chicken soup, sour cream, and diced green chilies in a bowl.
Add salt and pepper to taste.
Spoon a small amount of the mixture onto each tortilla, followed by a handful of shredded chicken.
Roll up each tortilla and place seam-side down in a baking dish.
Pour the remaining sauce over the top of the enchiladas.
Sprinkle the shredded Monterey Jack cheese on top of the sauce.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Serve hot and enjoy!

Verde White Chicken Enchiladas

Ingredients:

2 cups cooked and shredded chicken
8-10 flour tortillas
1 can green enchilada sauce
1 cup sour cream
1 can diced green chilies
1 cup shredded Monterey Jack cheese
Cilantro and lime wedges for serving

Steps:

Preheat the oven to 350°F.
In a bowl, whisk together the green enchilada sauce, sour cream, and diced green chilies.
Add salt and pepper to taste.
Spoon a small amount of the mixture onto each tortilla, followed by a handful of shredded chicken.
Roll up each tortilla and place seam-side down in a baking dish.
Pour the remaining sauce over the top of the enchiladas.
Sprinkle the shredded Monterey Jack cheese on top of the sauce.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Garnish with cilantro and serve with lime wedges.
Enjoy!

Buffalo White Chicken Enchiladas

Ingredients:

2 cups cooked and shredded chicken
8-10 flour tortillas
1 cup buffalo sauce
1 cup sour cream
1 can diced green chilies
1 cup shredded cheddar cheese
Green onions and ranch dressing for serving

Steps:

Preheat the oven to 350°F.
In a bowl, whisk together the buffalo sauce, sour cream, and diced green chilies.
Add salt and pepper to taste.
Spoon a small amount of the mixture onto each tortilla, followed by a handful of shredded chicken.
Roll up each tortilla and place seam-side down in a baking dish.
Pour the remaining sauce over the top of the enchiladas.
Sprinkle the shredded cheddar cheese on top of the sauce.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Garnish with green onions and serve with ranch dressing.
Enjoy!

Mushroom White Chicken Enchiladas

Ingredients:

2 cups cooked and shredded chicken
8-10 flour tortillas
1 can cream of mushroom soup
1 cup sour cream
1 can diced green chilies
1 cup sliced mushrooms
1 cup shredded mozzarella cheese
Chopped parsley for serving

Steps:

Preheat the oven to 350°F.
In a bowl, whisk together the cream of mushroom soup, sour cream, and diced green chilies.
Add salt and pepper to taste.
Spoon a small amount of the mixture onto each tortilla, followed by a handful of shredded chicken and a few slices of mushrooms.
Roll up each tortilla and place seam-side down in a baking dish.
Pour the remaining sauce over the top of the enchiladas.
Sprinkle the shredded mozzarella cheese on top of the sauce.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Garnish with chopped parsley and serve.
Enjoy!

Conclusion

White chicken enchiladas are a delicious and crowd-pleasing dish that can be customized in countless ways. Whether you prefer classic flavors or want to experiment with new ingredients, there’s a white chicken enchilada recipe out there for you. So get creative in the kitchen and enjoy this flavorful and versatile dish!