15 White Chicken Enchiladas That Melt in Your Mouth

Did you know that enchiladas have been a beloved dish in Mexican cuisine since the times of the Aztecs? If you’re craving something that’s both delicious and comforting, you’re in for a treat! In this blog, we’ll explore 15 mouthwatering white chicken enchiladas that are sure to tantalize your taste buds, from creamy and cheesy to spicy and zesty variations. Get ready to indulge in recipes that will inspire your next dinner party or family meal!

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Creamy White Chicken Enchiladas with Spinach

These Creamy White Chicken Enchiladas with Spinach deliver a delightful combination of tender chicken, rich creaminess, and the freshness of spinach, making them a comforting yet elegant dish.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup fresh spinach, chopped
• 1 cup sour cream
• 1 cup cream of chicken soup
• 1 cup shredded Monterey Jack cheese
• 8 flour tortillas
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro (for garnish)

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, combine the shredded chicken, chopped spinach, sour cream, cream of chicken soup, garlic powder, onion powder, cumin, salt, black pepper, and red pepper flakes (if using). Mix well.

3. Warm the flour tortillas in a skillet for about 30 seconds on each side until pliable.

4. Spoon an even amount of the chicken mixture onto each tortilla, then roll them up and place seam-side down in a greased baking dish.

5. Pour additional cream of chicken soup over the rolled enchiladas and sprinkle with shredded Monterey Jack cheese.

6. Bake in the preheated oven for about 25 minutes, or until the cheese is bubbly and golden.

7. Garnish with chopped fresh cilantro before serving.

Tips:

• For extra flavor, try adding chopped green chilies to the chicken mixture.
• You can substitute the chicken with shredded rotisserie chicken for convenience.
• If you prefer a spicier dish, add more red pepper flakes or jalapeños.
• These enchiladas can be made ahead of time and stored in the refrigerator before baking.

Cheesy White Chicken Enchiladas with Green Salsa

These Cheesy White Chicken Enchiladas with Green Salsa are a creamy, flavorful twist on a classic dish that will delight your taste buds.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup cream cheese, softened
• 1 cup sour cream
• 2 cups shredded Monterey Jack cheese
• 1 cup green salsa
• 8 flour tortillas
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup chopped fresh cilantro (optional)

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.

2. In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, 1 cup of the Monterey Jack cheese, green salsa, garlic powder, onion powder, cumin, salt, and black pepper.

3. Warm the flour tortillas in the microwave for about 30 seconds to make them pliable.

4. Spoon a generous amount of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.

5. Pour any remaining green salsa over the top of the rolled tortillas and sprinkle with the remaining Monterey Jack cheese.

6. Cover the dish with aluminum foil and bake for 20 minutes.

7. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.

8. If desired, garnish with fresh cilantro before serving.

Tips:

• For extra flavor, try adding jalapeños to the chicken mixture for a spicy kick.
• You can substitute the Monterey Jack cheese with cheddar for a different taste.
• Make it ahead of time and refrigerate before baking; just add a few extra minutes to the cooking time.

Avocado-Pesto White Chicken Enchiladas

These Avocado-Pesto White Chicken Enchiladas are a delightful twist on a classic dish, featuring creamy avocado and zesty pesto for a burst of flavor in every bite.

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup avocado, mashed
• 1/2 cup basil pesto
• 1 cup sour cream
• 1 cup shredded cheese (like Monterey Jack or Mozzarella)
• 8 small flour tortillas
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro (optional, for garnish)

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine the shredded chicken, mashed avocado, basil pesto, garlic powder, salt, and black pepper.

3. Spread a thin layer of sour cream on the bottom of a 9×13 inch baking dish.

4. Fill each flour tortilla with the chicken and avocado mixture, roll them up tightly, and place them seam-side down in the baking dish.

5. Once all tortillas are in the dish, spread the remaining sour cream over the top and sprinkle with shredded cheese.

6. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.

7. Garnish with chopped fresh cilantro if desired before serving.

Tips:

• You can use rotisserie chicken to save time.
• Feel free to customize with additional vegetables like spinach or bell peppers.
• This dish can be assembled ahead of time and stored in the refrigerator before baking.
• For an extra kick, add some diced jalapeños to the filling.

Cilantro Lime White Chicken Enchiladas

This Cilantro Lime White Chicken Enchiladas recipe combines zesty flavors with creamy texture, making it a delightful dish for any occasion.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup sour cream
• 1 cup cream of chicken soup
• 1 cup shredded Monterey Jack cheese
• 1/2 cup cilantro, chopped
• 1/4 cup fresh lime juice
• 8 flour tortillas
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup additional shredded cheese for topping

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, 1 cup of Monterey Jack cheese, cilantro, lime juice, garlic powder, cumin, salt, and pepper.

3. Warm the tortillas in a pan or microwave until soft.

4. Place a generous amount of the chicken mixture in each tortilla and roll them up tightly.

5. Arrange the rolled tortillas seam side down in a greased baking dish.

6. Drizzle the remaining chicken mixture on top and sprinkle with the additional cheese.

7. Bake for 25 minutes or until the cheese is bubbly and golden brown.

Tips:

• For extra flavor, you can add jalapeños to the chicken mixture.
• Use rotisserie chicken for a quick and convenient option.
• Serve with avocado slices and extra lime wedges for a fresh touch.

Tex-Mex White Chicken Enchiladas with Black Beans

These Tex-Mex White Chicken Enchiladas with Black Beans are a delightful fusion of creamy flavors and robust seasonings, making them a satisfying meal for any occasion.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup black beans, drained and rinsed
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup enchilada sauce
• 8 flour tortillas
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh cilantro (for garnish)

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, combine the shredded chicken, black beans, cream cheese, half of the cheddar cheese, sour cream, garlic powder, onion powder, cumin, salt, and black pepper. Mix well until all ingredients are evenly combined.

3. Spread 1/4 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.

4. Fill each tortilla with the chicken mixture, roll them up tightly, and place them seam side down in the baking dish.

5. Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheddar cheese.

6. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

7. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbling.

8. Remove from oven, let cool slightly, and garnish with chopped cilantro before serving.

Tips:

• For added flavor, consider sautéing the black beans with onions and bell peppers before adding them to the mixture.
• These enchiladas freeze well; simply cover tightly and store in the freezer for up to 3 months.
• Top with fresh avocado slices or jalapeños for an extra kick.

Sour Cream & Chicken White Enchiladas

These Sour Cream & Chicken White Enchiladas are special for their creamy, tangy flavor combined with tender chicken, making them a comforting family favorite.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup sour cream
• 1 can cream of chicken soup
• 1 cup shredded Monterey Jack cheese
• 1 cup green onions, chopped
• 10 flour tortillas
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, mix the cooked shredded chicken, sour cream, cream of chicken soup, half of the cheese, green onions, garlic powder, onion powder, salt, and pepper until well combined.

3. Place about 1/4 cup of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased 9×13 inch baking dish.

4. In a separate bowl, whisk together the milk and the remaining chicken mixture, then pour it over the enchiladas.

5. Sprinkle the remaining cheese on top and cover the dish with foil.

6. Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.

Tips:

• For added flavor, try using rotisserie chicken instead of cooking your own.
• Feel free to add diced green chilies for a little heat.
• These enchiladas can be made ahead of time and stored in the refrigerator before baking.
• Top with fresh cilantro or avocado for extra freshness when serving.

Garlic Parmesan White Chicken Enchiladas

These Garlic Parmesan White Chicken Enchiladas are special for their creamy texture and bold flavors, combining the richness of garlic and parmesan with tender chicken.

Ingredients:

• 3 cups cooked shredded chicken
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 cup shredded parmesan cheese
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 8 flour tortillas
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat the oven to 350°F (175°C).

2. In a large mixing bowl, combine the cooked shredded chicken, cream cheese, sour cream, half of the parmesan cheese, minced garlic, garlic powder, onion powder, salt, and black pepper. Mix well.

3. Warm the tortillas in the microwave for about 30 seconds to make them pliable.

4. Spread about ⅓ cup of the chicken mixture onto each tortilla and roll them up tightly.

5. Place the rolled tortillas seam side down in a greased baking dish.

6. In a separate bowl, mix the chicken broth with the remaining parmesan cheese and pour this mixture evenly over the enchiladas.

7. Sprinkle the shredded mozzarella cheese on top.

8. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.

Tips:

• You can substitute rotisserie chicken for a quicker option.
• Feel free to add vegetables like spinach or bell peppers for added nutrition.
• For extra flavor, top with fresh parsley or cilantro before serving.

Herbed Cream Cheese White Chicken Enchiladas

This Herbed Cream Cheese White Chicken Enchiladas recipe combines creamy textures with a blend of herbs that creates a deliciously comforting dish perfect for any occasion.

Ingredients:

• 2 cups cooked shredded chicken
• 8 oz herbed cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup salsa verde
• 1 tsp garlic powder
• 1 tsp onion powder
• 10 flour tortillas
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp salt
• 1/2 tsp black pepper

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, combine the shredded chicken, herbed cream cheese, 1/2 cup of cheddar cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until well blended.

3. Spoon a generous amount of the chicken mixture into each flour tortilla and roll them up tightly.

4. Place the rolled tortillas seam-side down in a greased 9×13-inch baking dish.

5. Pour the salsa verde over the top of the tortillas, ensuring they are well covered.

6. Sprinkle the remaining cheddar cheese and fresh cilantro on top.

7. Bake in the preheated oven for about 25 minutes or until the cheese is bubbly and golden.

Tips:

• For a spicier kick, add diced jalapeños to the chicken mixture.
• To save time, use a rotisserie chicken instead of cooking your own.
• This recipe can be made ahead of time and refrigerated before baking.

Buffalo Sauce White Chicken Enchiladas

These Buffalo Sauce White Chicken Enchiladas are a perfect fusion of creamy, spicy, and cheesy flavors that will leave everyone craving more.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup cream cheese, softened
• 1/2 cup buffalo sauce
• 1 cup shredded Monterey Jack cheese
• 8 flour tortillas
• 1/2 cup blue cheese crumbles
• 1/2 cup green onions, sliced
• 1 cup ranch dressing

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine shredded chicken, cream cheese, buffalo sauce, and half of the Monterey Jack cheese.

3. Spread a thin layer of ranch dressing over the bottom of a baking dish.

4. Place a generous portion of the chicken mixture onto each tortilla, roll them up tightly, and place seam-side down in the baking dish.

5. Pour remaining ranch dressing and buffalo sauce over the rolled enchiladas, then sprinkle with the rest of the Monterey Jack cheese and blue cheese crumbles.

6. Bake for 25 minutes or until the cheese is bubbly and golden.

7. Garnish with sliced green onions before serving.

Tips:

• For a milder flavor, use less buffalo sauce or a mild variety.
• These enchiladas can be prepared ahead of time and baked right before serving.
• Feel free to add additional toppings like avocado or cilantro for extra freshness.

Mexican Street Corn White Chicken Enchiladas

This Mexican Street Corn White Chicken Enchiladas recipe combines creamy, savory flavors with a zesty twist that celebrates the essence of street food.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup corn kernels (fresh or canned)
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 8 flour tortillas
• 1 cup enchilada sauce
• 1/4 cup cotija cheese, crumbled
• 2 tablespoons cilantro, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, combine shredded chicken, corn, cream cheese, sour cream, lime juice, chili powder, and garlic powder until well mixed.

3. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.

4. Fill each tortilla with a generous portion of the chicken mixture and roll them up tightly. Place them seam-side down in the baking dish.

5. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with Monterey Jack cheese and cotija cheese.

6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbling and slightly golden.

7. Remove from oven and let it cool for a few minutes, then garnish with chopped cilantro before serving.

Tips:

• For extra flavor, grill the corn before adding it to the filling.
• Use rotisserie chicken for a quick and easy option.
• You can substitute flour tortillas with corn tortillas for a gluten-free option.
• Adjust the spiciness by adding diced jalapeños to the filling, if desired.

Coconut Milk White Chicken Enchiladas

This Coconut Milk White Chicken Enchiladas recipe features creamy coconut milk and tender chicken, creating a delightful twist on a classic dish.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup coconut milk
• 1 cup green enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 8 flour tortillas
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, combine shredded chicken, coconut milk, half the enchilada sauce, cumin, garlic powder, salt, and black pepper.

3. Warm the tortillas in the microwave for about 30 seconds to make them pliable.

4. Place a generous amount of the chicken mixture into each tortilla and roll them up tightly.

5. Spread a thin layer of the remaining enchilada sauce on the bottom of a baking dish.

6. Arrange the rolled tortillas seam-side down in the baking dish.

7. Pour the remaining coconut milk over the top and sprinkle with Monterey Jack cheese.

8. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

9. Remove from the oven and garnish with fresh cilantro before serving.

Tips:

• For added flavor, consider marinating the chicken in lime juice before cooking.
• You can substitute the chicken with shredded rotisserie chicken for a quicker option.
• Feel free to add vegetables like spinach or bell peppers to the filling for extra nutrition.

Roasted Pepper White Chicken Enchiladas

These Roasted Pepper White Chicken Enchiladas are a delightful fusion of creamy, savory chicken and vibrant roasted peppers that create a mouthwatering experience.

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup diced roasted red peppers
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 cup chicken broth
• 8 small flour tortillas
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup fresh cilantro, chopped

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, combine the shredded chicken, roasted red peppers, sour cream, ½ cup of shredded Monterey Jack cheese, garlic powder, cumin, paprika, salt, and black pepper.

3. Lay out the flour tortillas and evenly distribute the chicken mixture onto each tortilla, rolling them tightly.

4. Place the rolled tortillas seam side down in a greased baking dish.

5. In a small saucepan, heat the chicken broth and add any remaining chicken mixture. Pour over the rolled tortillas.

6. Sprinkle the remaining Monterey Jack cheese over the top.

7. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

8. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro.

Tips:

• For extra flavor, consider adding jalapeños to the chicken mixture for a spicy kick.
• You can substitute sour cream with Greek yogurt for a healthier option.
• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
• Feel free to mix different types of cheese for varied flavors.

Spicy Jalapeño White Chicken Enchiladas

This Spicy Jalapeño White Chicken Enchiladas recipe boasts creamy flavors with a kick of heat, making it a delightful dish for any spice lover.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1 cup diced jalapeños (fresh or pickled)
• 1 cup shredded Monterey Jack cheese
• 1 cup green enchilada sauce
• 8 flour tortillas
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, diced jalapeños, half of the Monterey Jack cheese, garlic powder, onion powder, salt, and pepper.

3. Warm the tortillas in olive oil for a few seconds on each side to make them pliable.

4. Spoon a generous amount of the chicken mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.

5. Pour the green enchilada sauce over the rolled tortillas and sprinkle the remaining Monterey Jack cheese on top.

6. Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbly.

Tips:

• For extra heat, include some diced fresh jalapeños in the filling.
• Serve with a side of cilantro and lime wedges for added freshness.
• You can substitute cooked rotisserie chicken for quicker prep.

Smoky Chipotle White Chicken Enchiladas

These Smoky Chipotle White Chicken Enchiladas stand out with their rich and spicy flavors, combining tender chicken with a creamy chipotle sauce for a dish that’s both comforting and exciting.

Ingredients:

• 3 cups cooked shredded chicken
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 can (10 oz) diced tomatoes with green chilies
• 1-2 chipotle peppers in adobo sauce, minced
• 1/2 cup chopped fresh cilantro
• 1 tsp garlic powder
• 1 tsp onion powder
• 8 corn tortillas
• 1 cup enchilada sauce
• 1/2 cup additional shredded cheese for topping

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, combine the shredded chicken, sour cream, shredded cheese, diced tomatoes, minced chipotle peppers, cilantro, garlic powder, and onion powder.

3. Lightly warm the corn tortillas in the microwave or on a skillet to make them pliable.

4. Spoon about 1/4 cup of the chicken mixture into each tortilla, roll them up, and place seam-side down in a greased baking dish.

5. Pour the enchilada sauce over the rolled tortillas, then sprinkle with additional shredded cheese.

6. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

7. Remove from the oven and let cool for a few minutes before serving. Garnish with extra cilantro if desired.

Tips:

• Use rotisserie chicken for a quick and easy option.
• Adjust the number of chipotle peppers according to your spice preference.
• Serve with a side of refried beans or a fresh salad for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Zesty Ranch White Chicken Enchiladas

This Zesty Ranch White Chicken Enchiladas recipe brings bold flavors of ranch and creamy chicken together, creating a deliciously satisfying dish that’s perfect for any dinner table.

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup sour cream
• 1 cup ranch dressing
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 8 flour tortillas
• 1 can (10 oz) cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 cup additional shredded cheese for topping

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat the oven to 350°F (175°C).

2. In a mixing bowl, combine shredded chicken, sour cream, ranch dressing, garlic powder, onion powder, black pepper, and paprika.

3. Spread a small amount of the cream of chicken soup on the bottom of a 9×13 inch baking dish.

4. Spoon a generous amount of the chicken mixture onto each tortilla, roll them up, and place them seam side down in the baking dish.

5. In a separate bowl, mix the remaining cream of chicken soup with chicken broth until smooth, then pour it evenly over the rolled enchiladas.

6. Sprinkle the top with shredded cheese.

7. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.

Tips:

• Add some diced green chilies for an extra kick.
• Use rotisserie chicken to save time on prep.
• Top with fresh cilantro or green onions for added flavor before serving.