If you happen to have any leftovers (although that rarely happens around here), these enchiladas are great the next day too. If you’re not a fan of cilantro, chopped green onion also makes a good garnish. This is a recipe I’m always comfortable serving to company, because it’s always a hit! If you like more green chili flavor, feel free to throw in an extra can of diced chilis. I served it with sliced avocado and green onion.
Delicious, even our 4 year old asked for seconds.
#Chicken enchiladas full#
Yummy! As a mom of two littles that works full time I really appreciate how quickly this went together. In fact, I actually think these enchiladas taste a little better when I prepare them in advance. This is one of those recipes I use on busy days, because I can make it ahead of time and then pop it in the oven at dinner time. Although honestly, I prefer the flavor of a store-bought chicken, so that’s one shortcut I always take. You could certainly cook and shred your own chicken though. It’s such a time saver in recipes like this! I do resort to my good friend, the supermarket rotisserie chicken though. GREAT RECIPE! ~ TocĮven better, they have a homemade sauce–no canned soups here! Not that I have anything against canned soup, but when it’s this easy to cook without it, why bother? My wife made these for our dinner group and they asked to take the leftovers home. I love that these enchiladas are so quick and easy to put together, especially with leftover chicken or a rotisserie chicken from the grocery store. My whole family gets excited when these White Chicken Enchiladas with Green Chile Sour Cream Sauce are on the menu! This is probably one of our all-time favorite enchilada recipes. WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE - Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.
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