Mom with a Plan

White Chicken Enchiladas

These enchiladas were so easy to make and assemble. They are delicious and perfect for a weeknight meal. They worked well reheating for leftovers too.

White Chicken Enchiladas

Simple, easy to make, and delicious!

Course #dinner
Keyword #enchiladas, #whitechicken
Prep Time 10 minutes
Cook Time 6 hours
Servings 4 people
Author North Carolina Charm

Ingredients

Enchiladas

  • 5 chicken breasts
  • 2 cups mexican cheese divided
  • 1 cup light sour cream
  • 4 oz diced green chilis
  • trader joe's chili lime seasoning
  • 10 flour tortillas

Instructions

Slow-Cooker

  1. Get out your slow cooker and put the chicken breasts inside the pot. Sprinkle chicken all over both sides. Cook on low for 6 hours or high for 4 hours.

  2. When the chicken is finished shred it.

Preheat oven to 350°

Assemble the Enchiladas

  1. Gather the ingredients for the enchiladas: chicken, sour cream, cheese, chilis, tortillas

  2. In a small bowl, combing 1 cup of the cheese, the sour cream and green chilis.

  3. Mix the cheese mixture with the chicken.

  4. Add a scoop or two of the chicken and cheese mixture to each tortilla.

  5. Roll of each of the tortillas and place in a baking dish.

  6. When finished rolling up each filled tortilla, put the remaining cheese over top.

Bake

  1. Bake the enchiladas in preheated oven at 350° for 25 minutes, until nice and bubbly.

Serve

  1. We paired the enchiladas with some broccoli, enjoy!!

Recipe Notes

The original recipe is brought to you by Carolina Charm and can be found HERE

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