Creamy White Chicken Enchiladas

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a bowl, whisk together the sour cream, cream of chicken soup, diced green chiles, garlic powder, onion powder, salt, and black pepper until smooth.
3. Stir the shredded chicken into half of the sauce mixture.
4. Spoon the chicken filling evenly into the tortillas, roll them up, and place seam-side down in the prepared baking dish.
5. Pour the remaining sauce evenly over the enchiladas.
6. Sprinkle the shredded cheese generously over the top.
7. Bake uncovered for about 25 minutes, until the enchiladas are hot, bubbly, and lightly golden on top.
8. Let rest for 5 minutes before serving.

Variations

• Add a pinch of cumin or chili powder to the sauce for extra warmth.
• Use white corn tortillas dipped briefly in warm sauce before rolling for a more traditional texture.
• Stir cooked spinach or sautéed onions into the chicken filling.
• Swap Monterey Jack for pepper jack for a touch of heat.

Tips

• Warm the tortillas slightly before rolling to prevent tearing.
• Let the enchiladas rest briefly so the sauce sets and slices cleanly.
• Serve with rice, beans, or a crisp green salad for a complete meal.
• These enchiladas freeze well before baking for easy future dinners.