White Chicken Enchiladas

A simple and satisfying recipe that wraps tender chicken, creamy cheese, and flavorful sauce in fluffy tortillas, making it perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

For the Filling

2 cups Shredded Chicken Use leftover or rotisserie chicken.
1/2 cup Sour Cream Can substitute with Greek yogurt.
1/2 cup Cream of Chicken Soup Homemade version can be used.
1/2 cup Shredded Cheese Use Monterey Jack, pepper jack, or a mix.
8 pieces Flour Tortillas Corn tortillas can be used as a gluten-free alternative.

For the Sauce

1/2 cup Chicken Broth Substitute with veggie broth for vegetarian version.
1/2 cup Sour Cream Remaining from filling.
1/2 cup Cream of Chicken Soup Remaining from filling.
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Salt Adjust to taste.
1/2 teaspoon Pepper Adjust to taste.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a bowl, mix the shredded chicken, 1/2 cup sour cream, 1/2 cup cream of chicken soup, and 1/2 cup shredded cheese.
Fill each tortilla with the chicken mixture, roll them up tightly, and place them seam-side down in a greased baking dish.

Making the Sauce

In a separate bowl, combine the remaining sour cream, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper to create the white sauce.
Pour the sauce over the rolled tortillas and sprinkle the remaining shredded cheese on top.

Baking

Bake for 25-30 minutes until bubbly and golden.
Serve hot and enjoy your delicious white chicken enchiladas!

Notes

Serve with fresh toppings like chopped cilantro, sliced jalapeños, a dollop of sour cream, and fresh avocado. Can be assembled ahead of time and refrigerated before baking.