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!
- 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
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.
When the chicken is finished shred it.
Preheat oven to 350°
Assemble the Enchiladas
Gather the ingredients for the enchiladas: chicken, sour cream, cheese, chilis, tortillas
In a small bowl, combing 1 cup of the cheese, the sour cream and green chilis.
Mix the cheese mixture with the chicken.
Add a scoop or two of the chicken and cheese mixture to each tortilla.
Roll of each of the tortillas and place in a baking dish.
When finished rolling up each filled tortilla, put the remaining cheese over top.
Bake the enchiladas in preheated oven at 350° for 25 minutes, until nice and bubbly.
We paired the enchiladas with some broccoli, enjoy!!
The original recipe is brought to you by Carolina Charm and can be found HERE