Step-by-step instructions
- Preheat your oven to 350°F (175°C) to get things going.
- In a mixing bowl, combine the cooked shredded chicken, sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, salt, and pepper. Stir until well-mixed.
- Take each tortilla and spoon an ample amount of the chicken mixture into it. Roll the tortillas up tightly and place them seam-side down in a greased baking dish.
- If there’s any remaining sauce in the bowl, pour it over the top of the rolled tortillas. Finish it off by sprinkling the shredded cheese on top.
- Bake in your preheated oven for 25-30 minutes, until the cheese is melted and beautifully bubbly.
- Once out of the oven, serve your enchiladas hot and enjoy!
Best ways to enjoy it
These creamy enchiladas shine on their own but can be elevated with some creative serving ideas. Consider pairing them with a side of Mexican rice, black beans, or a fresh garden salad to complete your meal. You could also garnish with chopped cilantro, sliced avocados, or a dollop of guacamole for added flavor and freshness.
Storage and reheating tips
To keep any leftovers fresh and tasty, store the enchiladas in an airtight container and refrigerate them for up to 3 days. If you’re looking to save them for a longer period, consider freezing the rolled, unbaked enchiladas. You can then bake them directly from frozen; just add a few extra minutes to the cook time. Always ensure proper food safety by checking temperatures and usage dates!
Helpful cooking tips
Here are a few tips that can make your cooking experience even better:
- Use rotisserie chicken: It saves time and adds a depth of flavor.
- Customize with toppings: Try adding sliced olives, diced tomatoes, or even jalapeños for some heat.
- Keep it creamy: If you prefer an extra creamy sauce, feel free to mix in additional sour cream or cream of chicken soup.
Creative twists
This recipe is highly adaptable! Consider swapping out the chicken for shredded pork or beef. For a vegetarian option, replace the meat with sautéed mushrooms and zucchini. You can also play with the spices, adding some cumin or taco seasoning for a different flavor profile.
FAQs
What is the prep time for this recipe?
Prep time is approximately 15-20 minutes, while bake time is around 25-30 minutes.
Can I use low-fat ingredients?
Absolutely! You can use low-fat sour cream and soup to make a lighter version without sacrificing too much creaminess.
Can I prepare these enchiladas ahead of time?
Yes! You can assemble the enchiladas in advance, refrigerate, and bake them just before serving.
Enjoy making these white chicken creamy enchiladas; they’re sure to become a favorite in your household!
