Easy Creamy White Chicken Enchiladas

Delicious creamy white chicken enchiladas garnished with fresh cilantro

A comforting dish featuring creamy chicken enveloped in soft tortillas, perfect for family gatherings and quick dinners.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked shredded chicken Flavorful base; rotisserie chicken works great for ease.
8 pieces flour tortillas Soft and pliable for rolling; corn tortillas can be used for a gluten-free option.
1 can (10.5 oz) cream of chicken soup Adds creaminess and flavor; you can substitute with homemade if preferred.
1 cup sour cream Creates a rich texture; yogurt can serve as a healthier alternative.
1 cup shredded cheese (e.g., Monterey Jack or cheddar) Melts beautifully; feel free to use a blend or vegan cheese.
1 cup chicken broth Enhances the sauce; vegetable broth is a great substitution.
1/2 teaspoon garlic powder For that extra punch of flavor.
1/2 teaspoon onion powder Complements the garlic; fresh chopped onion can also substitute well.
to taste salt and pepper Balances flavors.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a bowl, mix the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper.

Assembly

In each tortilla, place a portion of the shredded chicken and a bit of the soup mixture. Roll up the tortillas and place them seam-side down in a greased baking dish.
Pour the remaining soup mixture over the rolled enchiladas, and sprinkle with shredded cheese.

Baking

Bake for 20-25 minutes or until heated through and cheese is bubbly.
Serve warm.

Notes

Avoid overfilling tortillas and remember to grease the baking dish to prevent sticking. Enchiladas can be customized with other spices or veggies to suit your family's taste. Leftovers reheat beautifully.