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Enchiladas have earned their place as a beloved comfort food in kitchens across the globe. Their versatility allows for a myriad of fillings and sauces, catering to diverse tastes and dietary preferences. Among the many variations, white chicken enchiladas stand out for their creamy texture and rich flavor, making them a favorite among families and food enthusiasts alike. Today, we’re excited to introduce a delightful twist on this classic dish: Creamy Dreamy Slow Cooker White Chicken Enchiladas.

Slow Cooker White Chicken Enchiladas

Discover the ultimate comfort food with these Creamy Dreamy Slow Cooker White Chicken Enchiladas. Perfect for busy weeknights, this easy recipe uses rotisserie chicken to save time without compromising flavor. Creamy sour cream and chicken soup create a rich sauce, while spices and gooey cheese elevate each bite. Ideal for family dinners or gatherings, these enchiladas are sure to impress. Dive into this delicious twist on a classic dish and enjoy the comforting warmth they bring to your table.
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Ingredients
  

2 cups cooked shredded chicken (rotisserie works great!)

1 cup sour cream

1 can (10 oz) cream of chicken soup

1 can (4 oz) diced green chilies

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

½ teaspoon salt

½ teaspoon black pepper

8 small flour tortillas

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

Fresh cilantro, for garnish

Optional: sliced jalapeños for some heat

Instructions
 

Prepare the Sauce: In a medium bowl, combine the sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, cumin, salt, and black pepper. Mix well until fully incorporated.

    Layer the Ingredients: In the bottom of your slow cooker, spread a thin layer (about half) of the creamy sauce mixture. This prevents the enchiladas from sticking.

      Assemble the Enchiladas: Take a flour tortilla and spoon about ⅓ cup of the shredded chicken into the center. Top with a sprinkle of both Monterey Jack and cheddar cheese. Roll the tortilla tightly and place seam side down in the slow cooker. Repeat with the remaining tortillas.

        Pour the Sauce: Once all the enchiladas are in the slow cooker, pour the remaining creamy sauce mixture on top, ensuring all tortillas are covered. Sprinkle the rest of the Monterey Jack and cheddar cheese over everything.

          Slow Cook: Cover the slow cooker with its lid and cook on low for 4-5 hours, or on high for 2-3 hours, until the cheese is melted and bubbly.

            Serve: Once cooked, carefully scoop the enchiladas onto plates. Garnish with fresh cilantro and, if you like, a few slices of jalapeños for extra kick.

              Enjoy: Serve with a side of Mexican rice or a fresh garden salad for a complete meal!

                Prep Time, Total Time, Servings: 15 mins | 5 hours | 6 servings