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White Sauce Chicken Enchiladas

Deliciously creamy enchiladas filled with shredded chicken and enveloped in a dreamy white sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded You can use leftover rotisserie chicken for extra flavor.
  • 8 whole wheat tortillas Can substitute with corn tortillas for a gluten-free option.
  • 1 cup Greek yogurt Sour cream is a great alternative.
  • ½ cup shredded cheese Cheddar, Monterey Jack, or Pepper Jack are good choices.
  • ¼ cup milk
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. In a mixing bowl, combine the shredded chicken, garlic powder, cumin, salt, and black pepper. Mix well.
  3. Lay a tortilla flat and fill it with the chicken mixture; roll tightly.
  4. Arrange the filled tortillas seam-side down in a greased baking dish.
  5. Whisk together Greek yogurt, milk, and olive oil until smooth for the white sauce.
  6. Pour the white sauce evenly over the enchiladas.
  7. Sprinkle shredded cheese generously over the top.
Baking
  1. Bake in the oven for 20 minutes, or until the top is bubbly and golden.

Notes

Allow the enchiladas to sit for a few minutes after baking before serving.