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Easy Creamy White Chicken Enchiladas

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These Easy Creamy White Chicken Enchiladas are a delicious and comforting dish perfect for any occasion. With tender chicken, creamy sauce, and melted cheese, every bite is rich and satisfying.

Ingredients

3 cups cooked, shredded chicken (rotisserie chicken works great!)

10 flour tortillas

1 can (10 oz) of diced green chilies

2 cups sour cream

2 cups shredded Monterey Jack cheese

1 can (10 oz) of cream of chicken soup

1/2 cup chicken broth

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine the shredded chicken, sour cream, green chilies, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Stir until well combined.
  3. In a separate bowl, whisk together the cream of chicken soup, chicken broth, and half of the shredded Monterey Jack cheese.
  4. Spread a small amount of the sauce mixture on the bottom of the prepared baking dish.
  5. Fill each tortilla with the chicken mixture and roll them up tightly. Place the rolled tortillas seam-side down in the baking dish.
  6. Once all the tortillas are placed in the dish, pour the remaining sauce mixture over the top. Sprinkle the rest of the shredded cheese over the top.
  7. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
  8. Remove from the oven and let it cool for a few minutes before serving.

Notes

  • Spicy Version: Add jalapeños to the filling or drizzle hot sauce over the top for a spicy kick.
  • Vegetarian Version: Swap the chicken for black beans or roasted vegetables for a meatless option.
  • Different Cheese: Use a mix of cheddar, pepper jack, or even queso fresco for varied flavors.
  • Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.
  • Reheating: Reheat in the microwave for individual servings or bake in the oven at 350°F (175°C) for about 10-15 minutes, covered with foil to prevent drying out.

Nutrition

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