March 28 2025

Creamy White Chicken Enchiladas Recipe

Name: Creamy White Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: Here’s what you’ll need to make these creamy (cheesy enchiladas:); 2 cups cooked shredded chicken (You can use rotisserie chicken for a shortcut); 8 small flour tortillas (Corn tortillas work if you prefer, but flour is softer); 1 can (10 oz cream of chicken soup); 1 cup sour cream; 1 cup green enchilada sauce (You can also use mild salsa verde); 2 cups shredded Monterey Jack cheese (Cheddar works too if you like it extra cheesy); 1/2 cup chopped onion (Optional, but adds a nice flavor); 1 tsp garlic powder; 1 tsp cumin; 1/2 tsp salt (Adjust to taste); 1/2 tsp pepper; 1 tbsp olive oil (For greasing the baking dish); For a lighter version (swap sour cream with Greek yogurt.); If you’re looking for a spicier kick (swap the green enchilada sauce for a red or spicy salsa.); For a gluten-free option (use gluten-free tortillas instead of flour.); Now that you’ve got everything (let’s get to the fun part—cooking!)

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Let’s talk comfort food today. If you’ve been craving something creamy, cheesy, and absolutely mouthwatering, these creamy white chicken enchiladas are about to become your new obsession.

Seriously, this dish is so delicious, comforting, satisfying, and completely irresistible.

How to Make Creamy White Chicken Enchiladas

Okay, you know you want these, so let’s get down to business. The best of all? It’s easy to pull off. So, grab your apron (or just roll up your sleeves) and let’s get cooking!

Ingredients

2 cups cooked, shredded chicken (perfect way to use up leftovers)
10 small flour tortillas
2 cups shredded Monterey Jack cheese
1 can (10 oz) of cream of chicken soup
a1 cup sour cream (yup, we’re bringing the creamy goodness)
1/2 cup green chilies (don’t worry, they won’t make it spicy, just tasty)
1/2 cup chicken broth (for that smooth sauce texture)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1 tbsp olive oil (or whatever oil you’ve got on hand)

Step-by-Step Instructions

Step 1: Preheat and Prepare Your Baking Dish

First, go ahead and preheat your oven to 350°F (175°C). Grab a baking dish (9×13 is perfect) and lightly grease it with some cooking spray or a bit of olive oil.

You want those enchiladas to slide right out when you’re done, no drama.

Step 2: Mix the Creamy Sauce

In a mixing bowl, combine your cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, and a pinch of salt and pepper.

Stir it up until it’s smooth and creamy. This is where the magic happens. Taste the sauce, don’t be shy, it’s delicious.

Step 3: Prep the Chicken

If you’re using leftover chicken (yay for saving time!), shred it into bite-sized pieces. If you’re starting fresh, just cook and shred some chicken.

Add the chicken to your creamy sauce and mix it all together. It’s already looking.

Step 4: Fill the Tortillas

Now comes the fun part. Take each tortilla and spoon some of that glorious chicken mixture into the center.

Don’t overstuff; you want to roll these babies up without them bursting at the seams. Once filled, roll them up tightly and place them seam-side down in your prepared baking dish. Repeat until all the tortillas are snug in the dish.

Step 5: Pour the Sauce

Now, pour the remaining creamy sauce over the top of the enchiladas, making sure they’re well covered.

Don’t skimp on the sauce, this is where the creamy goodness is, and we want every inch of it.

Step 6: Add Cheese

Top it all off with a generous handful of shredded Monterey Jack cheese. Trust me, more cheese is always better. It’ll melt into the sauce and get all bubbly and golden. Yum.

Step 7: Bake It

Put your dish into the oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly.

You want a little golden brown on top, but nothing too crispy, unless you’re into crispy cheese (no judgment here).

Step 8: Let It Cool (But Not Too Much)

Once it’s out of the oven, let it sit for a few minutes to cool down a bit. This helps the sauce set, making it easier to serve.

But honestly, it’ll be hard to resist for long, so don’t wait too long.

Mistakes to Avoid

We all make mistakes in the kitchen, but these little slip-ups can be easily avoided!

Overstuffing the tortillas – Sure, it’s tempting to load up your tortillas with tons of chicken, but remember, overstuffing leads to busted tortillas. Keep the fillings manageable and your enchiladas will roll up just fine.
Not greasing the pan – If you skip greasing the baking dish, your enchiladas might stick. A little spray or oil is worth it for easy cleanup and perfect enchiladas.
Skipping the sauce taste test – I get it, you’re hungry, but taste that sauce! A quick sample can help you adjust the seasoning. A little extra salt, pepper, or garlic can make a huge difference.
Not letting them cool a bit – Hot cheese straight from the oven looks tempting, but letting the dish sit for just a few minutes helps everything set and keeps the sauce from running everywhere.

Recipe Best Tips

Use rotisserie chicken – If you’re looking to save time, rotisserie chicken is a game-changer. It’s already cooked and loaded with flavor, and it shreds easily.
Add a little heat (if you like) – If you want to spice things up, throw in some jalapeños or use a spicier version of green chilies.
Make it ahead – You can assemble these enchiladas a day ahead and put them in the fridge. Just bake them when you’re ready for that cheesy goodness.
Cheese variety – While Monterey Jack is perfect, mix it up with cheddar or even pepper jack if you’re feeling adventurous!

Serving Suggestions

Serve these creamy white chicken enchiladas with a simple side of Mexican rice or some crispy tortilla chips.

A fresh salad with a zesty dressing also pairs perfectly with all that creamy richness.

And don’t forget to add a dollop of sour cream or guacamole on the side. It’s like the cherry on top, but for enchiladas.

Storage and Freezing

Got leftovers? Here’s how to store or freeze them:

Storage – Store leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, sprinkle a little extra cheese on top before warming them up for that fresh-from-the-oven feel.
Freezing – You can freeze these enchiladas for up to 3 months. Just wrap them tightly in foil or plastic wrap and place them in a freezer-safe container. When you’re ready, bake from frozen (it’ll take a little longer, about 40 minutes).

Frequently Asked Questions (FAQs)

Q1: Can I use corn tortillas instead of flour tortillas?
A: Absolutely! Corn tortillas will give the enchiladas a different texture but still taste amazing. Just make sure to warm them up a little before rolling them to prevent tearing.

Q2: How can I make this dish spicier?
A: Add some diced jalapeños to the sauce or sprinkle some chili powder or cayenne pepper on top before baking.

Q3: Can I use a different type of cheese?
A: You sure can! Monterey Jack is mild and melts beautifully, but cheddar, pepper jack, or a blend would work great, too.

Q4: Can I use a dairy-free sour cream or cream of chicken soup?
A: Yes! You can swap those ingredients for their dairy-free alternatives to make this recipe work for your dietary needs.

Q5: Can I add veggies to the filling?
A: Totally! Some diced bell peppers, onions, or spinach would be a delicious addition to the filling. Just sauté them first to soften them up.

Q6: Do I need to cover the enchiladas while baking?
A: No need to cover them unless you prefer them extra moist. Leaving them uncovered will help that cheesy top get golden and bubbly.

Q7: Can I double the recipe?
A: Definitely! Just make sure to use a bigger baking dish and adjust the baking time as needed. You’ll have plenty of creamy, cheesy goodness to go around.

Conclusion

These creamy white chicken enchiladas are the kind of dish you’ll find yourself making again and again.

They’re comforting, cheesy, and just downright delicious. The best part of it? You can tweak them however you like and still end up with something amazing.

So, grab your ingredients and get ready to enjoy one of the best meals ever!

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