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Remove from heat and stir in the sour cream, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
Assemble the Enchiladas:
Pour the white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle additional shredded cheese on top.
Bake:
Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.
Serve:
Once baked, remove from the oven and let cool for a few minutes. Garnish with chopped green onions or cilantro, if desired. Serve warm and enjoy!
Make-Ahead: You can prepare the enchiladas ahead of time and refrigerate them before baking. Just add a few extra minutes to the baking time.
Variations: You can add diced green chiles, corn, or black beans to the filling for extra flavor and texture.
Serving Suggestions: Serve with a side of Mexican rice, refried beans, or a fresh salad.
These Creamy White Chicken Enchiladas are creamy, cheesy, and full of flavor. They make for a fantastic dinner option and are perfect for a crowd! Enjoy your cooking!
Enjoy!
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