White Chicken Enchiladas

A few weekends ago I had a craving for white chicken enchiladas. I didn’t have a go-to recipe to make but I have been lucky enough to have two friends bring me their homemade white chicken enchiladas on various occasions. Both meals were amazing so naturally I texted them both, got their recipes and combined them. Then I tweaked the recipe a bit and boom…

The slow cooked chicken was so amazing that I could have stopped here and just made chicken tacos. But I kept going! Also, if you’re low on time you can shred a rotisserie chicken for this step instead.THIS SEASONING. Oh my gosh, y’all. It’s incredible. Just enough salt and just a tad bit of spice.You can substitute corn tortillas for flour if you prefer. I used low carb flour tortillas.SO GOOD. The recipe yields about 10 enchiladas so I cooked one batch and froze the other for another night.

And you know what this meal is perfect for? Your freezer, your neighbor, your new mama friend, your co-worker going through a difficult time or anyone really.

Continue to Content

White Chicken Enchiladas

Print

Ingredients

• 5 chicken breasts
• 2 cups Mexican cheese, divided
• 1 cup sour cream
• 4 oz can diced green chilis
• Trader Joes Chili Lime seasoning
• 10 flour tortillas

Instructions

1. Add chicken breasts to slow cooker and sprinkle generously with chili
   lime seasoning. Cook on low for 6 hours or high for 4 hours. Shred
   cooked chicken.
2. In a large bowl combine 1 cup cheese, sour cream and green chilis. 
3. Add a scoop of chicken mixture to each tortilla. Roll them up and lay them in a pan.
4. Top with remaining cheese. [You can freeze at this point and save for later]
5. Cook at 350 degrees for 25 minutes, or until cheese is melted.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 

*pin this to save for later!