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Easy Creamy White Chicken Enchiladas

Close-up of three baked chicken enchiladas covered in melted, bubbly orange and white cheese and sprinkled with herbs.
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Make these easy, creamy white chicken enchiladas for a comforting, cheesy weeknight dinner. This recipe uses simple ingredients for a family-friendly Tex-Mex meal.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped green chiles (optional)
  • 8 flour tortillas (8-inch)
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, warm the olive oil. Add the onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  3. Stir in the cream of chicken soup, sour cream, chicken broth, cumin, chili powder, salt, and pepper. Heat the sauce until it simmers gently, stirring constantly. If using, stir in the green chiles.
  4. Remove the skillet from the heat. Stir the shredded chicken into the sauce mixture until it is fully coated.
  5. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  6. Dip each tortilla into the sauce mixture to coat lightly, then place about 1/3 cup of the chicken filling down the center. Roll up the tortilla tightly and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  7. Pour any remaining sauce evenly over the rolled enchiladas.
  8. Top the enchiladas generously with the shredded Monterey Jack and cheddar cheeses.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  10. Let the enchiladas rest for 5 minutes before serving.

Notes

  • For a quicker version, use pre-cooked rotisserie chicken for the shredded chicken.
  • If you prefer a red sauce, substitute the white sauce ingredients with your favorite canned red enchilada sauce.
  • You can prepare this dish ahead of time; cover and refrigerate unbaked enchiladas for up to 24 hours before baking.

Nutrition

Find it online: https://cookincorner.com/easy-creamy-white-chicken-enchiladas/