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Easy Creamy White Chicken Enchiladas

Close-up of three baked white chicken enchiladas covered in bubbly, browned cheese sauce in a white baking dish.
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Make these easy white chicken enchiladas for a comforting weeknight dinner. They feature tender shredded chicken, gooey cheese, and a rich, creamy white sauce that the whole family will enjoy.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup sour cream
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked, shredded white chicken meat
  • 12 corn or flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded Mexican blend cheese
  • Cooking spray

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with cooking spray.
  2. In a large saucepan, 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 until fragrant.
  3. Reduce the heat to low. Stir in the cream of chicken soup, cream of mushroom soup, sour cream, green chiles, cumin, salt, and pepper. Heat the mixture gently until it is warm and smooth. Do not boil.
  4. Remove the sauce from the heat. Stir in the shredded white chicken meat until it is fully coated in the sauce.
  5. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  6. Dip each tortilla into the chicken and sauce mixture, coating it lightly, then place about 1/3 cup of the filling down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  7. Pour any remaining white sauce evenly over the rolled enchiladas.
  8. Top the enchiladas generously with the shredded Monterey Jack and Mexican blend cheeses.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  10. Let the enchiladas rest for 5 minutes before serving.

Notes

  • For a faster preparation, use pre-cooked rotisserie chicken for the shredded white chicken meat.
  • If you prefer a thinner sauce, add 1/4 cup of milk or chicken broth to the sauce mixture before adding the chicken.
  • Serve these creamy white chicken enchiladas with toppings like fresh cilantro, sliced avocado, or a dollop of sour cream.

Nutrition

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