White Chicken Enchiladas

Looking for a delicious and easy dinner idea? These White Chicken Enchiladas are sure to be a hit with your family! Packed with flavor and cheesy goodness, they are perfect for a weeknight meal or weekend dinner gathering.

Ingredients:

• 2 cups cooked shredded chicken
• 1 can diced green chilies
• 1/2 cup sour cream
• 1 can cream of chicken soup
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• 8 flour tortillas
• Salt and pepper to taste

Instructions:

• 1. Preheat oven to 350°F.
• 2. In a large bowl, mix together chicken, green chilies, sour cream, and soup.
• 3. Spread a small amount of chicken mixture onto each tortilla and roll up.
• 4. Place rolled tortillas seam side down in a baking dish.
• 5. Top with remaining chicken mixture and sprinkle with both types of cheese.
• 6. Bake for 20-25 minutes, until cheese is melted and bubbly.
• 7. Serve hot and enjoy!

Popular questions:

• Q: Can I use leftover rotisserie chicken instead of cooked shredded chicken?

A: Yes, using leftover rotisserie chicken is a great way to save time and add extra flavor to the dish.

• Q: Can I substitute the cream of chicken soup with something else?

A: You can use cream of mushroom soup or a homemade white sauce as a substitute for the cream of chicken soup.

• Q: Can I make this recipe ahead of time?

A: Yes, you can assemble the enchiladas ahead of time and bake them when ready to serve.

• Q: Are there any vegetarian options for this recipe?

A: You can substitute the chicken with cooked beans or tofu for a vegetarian version.

• Q: How can I make this dish spicier?

A: You can add some diced jalapenos or a dash of hot sauce to the chicken mixture for extra spice.

Helpful tips:

• Add a squeeze of fresh lime juice before serving for a refreshing twist.
• Top with fresh cilantro or chopped green onions for added flavor.
• Serve with a side of rice and beans for a complete meal.
• Try using corn tortillas for a gluten-free option.
• Experiment with different types of cheese for a unique flavor profile.

Expert Secrets:

• Brush the tortillas with a bit of oil before rolling to prevent them from drying out in the oven.
• Let the enchiladas rest for a few minutes after baking to allow the flavors to meld together.
• For a crispy top, broil the enchiladas for a few minutes before serving.
• Double the recipe and freeze half for a quick and easy meal later on.
• Add a dollop of guacamole or salsa on top before serving for extra flavor.