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Enchiladas are a beloved staple of Mexican cuisine, celebrated for their versatility, rich flavors, and comforting nature. From family dinners to festive gatherings, these rolled tortillas filled with a variety of ingredients can cater to any palate. The beauty of enchiladas lies in their adaptability; they can be stuffed with meats, beans, cheese, or vegetables and topped with an array of sauces. Among the myriad of enchilada recipes, Savory White Chicken Enchiladas with Green Chili Sour Cream Sauce stands out as a crowd-pleaser.

White Chicken Enchiladas with Green Chili Sour Cream Sauce Recipe

Discover the joy of homemade Savory White Chicken Enchiladas with Green Chili Sour Cream Sauce! This delicious dish combines tender shredded chicken, creamy Monterey Jack cheese, and a zesty green chili sauce for a comforting meal perfect for family dinners or gatherings. Easy to prepare, these enchiladas promise a satisfying flavor experience. Gather your ingredients and enjoy a taste of Mexican cuisine tonight! #Enchiladas #MexicanFood #ComfortFood #ChickenRecipes #HomeCooking #EasyRecipes
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Ingredients
  

2 cups cooked, shredded chicken (rotisserie chicken works great)

1 cup shredded Monterey Jack cheese

1 cup sour cream

1 cup green chili sauce (canned or homemade)

½ cup diced green chilies (canned, drained)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon ground cumin

8 large flour tortillas

1 tablespoon olive oil

1 teaspoon salt

Fresh cilantro, for garnish (optional)

Sliced jalapeños, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, ½ cup of Monterey Jack cheese, ½ cup of sour cream, diced green chilies, garlic powder, onion powder, cumin, and salt. Mix until well combined.

      Assemble the Enchiladas: Warm the tortillas in a skillet or microwave until pliable. Spoon about ⅓ cup of the chicken mixture into the center of each tortilla. Roll it up tightly and place seam-side down in a greased 9x13 inch baking dish.

        Make the Sauce: In a separate bowl, whisk together the remaining sour cream, green chili sauce, and a pinch of salt. Pour this mixture evenly over the assembled enchiladas.

          Top with Cheese: Sprinkle the remaining ½ cup of Monterey Jack cheese over the sauced enchiladas.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and sliced jalapeños, if desired. Serve warm.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6