Creamy White Chicken Enchiladas
These Creamy White Chicken Enchiladas are a perfect balance of comfort and flavor! Made with shredded chicken, a rich and creamy white sauce, and melted cheese, they're guaranteed to satisfy your cravings. You can easily customize this recipe by adding heat with jalapeños or making it vegetarian. Whether you’re hosting a dinner party or making a quick family meal, these enchiladas will impress everyone. The best part? They’re simple to make, and you'll have a tasty meal ready in no time. Once you try them, you'll never go back to store-bought enchiladas again!
Ingredients
Ingredients for Creamy White Chicken Enchiladas
- 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
Key Substitutions:
- 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!
Instructions
How to Cook Creamy White Chicken Enchiladas: A Step-by-Step Guide
- Ready to make your kitchen smell like heaven? Let’s get started!
Preheat the Oven
- Set your oven to 375°F (190°C). While it's warming up, you can prep everything else.
Prepare the Enchilada Sauce
- In a medium bowl, mix together the cream of chicken soup, sour cream, green enchilada sauce, garlic powder, cumin, salt, and pepper. Stir until it’s nice and smooth. You want this to be creamy, but also a little zesty!
Shred the Chicken
- If you haven’t already, shred your cooked chicken into bite-sized pieces. This is the part where you get to be a little savage and tear into that chicken (in the best way possible, of course).
Assemble the Enchiladas
- Take your flour tortillas and lay them out flat. Spread a little of the creamy sauce down the center of each one, then add a generous amount of shredded chicken. Roll them up like a burrito and place them seam side down in a greased baking dish. Keep going until all the tortillas are filled.
Pour the Sauce
- Now, pour the remaining sauce over the top of the rolled-up enchiladas. Don’t be shy—cover them good! They deserve it.
Add the Cheese
- Sprinkle your shredded Monterey Jack cheese (or cheddar) over the top, covering everything with a nice cheesy blanket. The more cheese, the better, right?
Bake
- Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is bubbly and golden brown. You might even catch yourself peeking in the oven just to check on that cheesy goodness!
Serve and Enjoy
- Once out of the oven, let the enchiladas rest for a few minutes. Then, serve them up and enjoy! You’ve got yourself a delicious, comforting meal. Bonus points if you have a side of guacamole or sour cream ready to go!
- See? Easy peasy! Now you’ve got a dish that’s sure to impress without spending hours in the kitchen. Enjoy every cheesy bite!
Notes
- For a lighter version, swap the sour cream for Greek yogurt.
- Feel free to use store-bought rotisserie chicken to save time.
- If you prefer a spicier dish, add more jalapeños or use a spicy enchilada sauce.