Print

Easy Creamy White Chicken Enchiladas

Close-up of freshly baked creamy chicken enchiladas covered in melted white and cheddar cheese and sprinkled with herbs.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare simple, cheesy white chicken enchiladas quickly for a satisfying weeknight meal. This recipe focuses on a creamy sauce and easy assembly.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 8 flour tortillas (8-inch)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium skillet, heat the olive oil over medium heat. Add the chopped 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, 1/2 cup of the Monterey Jack cheese, chicken broth, cumin, and oregano into the skillet. Heat gently until the sauce is smooth and warm. Season with salt and pepper.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  5. Dip each tortilla into the white sauce to coat lightly. Place about 1/3 cup of shredded chicken down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
  6. Pour any remaining sauce evenly over the rolled enchiladas.
  7. Sprinkle the remaining 1/2 cup Monterey Jack cheese and the cheddar cheese over the top.
  8. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.

Notes

  • For make-ahead assembly, prepare the enchiladas through step 5, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
  • You can substitute rotisserie chicken for cooked, shredded chicken to save time.
  • If you prefer a thinner sauce, add a little more chicken broth.

Nutrition

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