A tasty and creamy take on traditional enchiladas are these White Chicken Enchiladas with a sour cream and green chile sauce. They're simple to make and great for a dinner with family or a special event.
Ingredients: 2 cups cooked shredded chicken. 1 cup sour cream. 1 can 4 ounces diced green chiles. 1 cup shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 1/2 cup chopped fresh cilantro. 1/2 teaspoon ground cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste. 10 small flour tortillas. 1 can 14 ounces white enchilada sauce. Sliced green onions and diced tomatoes for garnish.
Instructions: Start by heating the oven to 350F 175C. Put the diced green chiles, sour cream, half of the shredded Monterey Jack cheese, half of the shredded cheddar cheese, chopped cilantro, ground cumin, and garlic powder in a large bowl. Mix the ingredients together. Add salt and pepper to taste and mix well. To get the flour tortillas soft, heat them up for a short time in the microwave or on a hot skillet. Spoon about the same amount of the chicken mixture into the middle of each tortilla to make it fair. Put the tortillas seam-side down in a 9x13-inch baking dish that has been greased. Spread the white enchilada sauce out evenly over the tortillas that have been rolled up. On top of the enchiladas, sprinkle the rest of the Monterey Jack and cheddar cheese. Put the enchiladas in an oven that has already been heated for 25 to 30 minutes, or until the cheese melts and bubbles and the food is warm all the way through. Add sliced green onions and diced tomatoes on top after taking it out of the oven. Enjoy while hot!
Prep Time: 20 minutes
Cook Time: 30 minutes
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