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Ultimate Easy Creamy White Chicken Enchiladas

Close-up of two cheesy chicken enchiladas with melted white cheese and green sauce spilling over shredded chicken.
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A simple recipe for creamy white chicken enchiladas using shredded chicken, perfect for a quick weeknight family dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 10 flour tortillas (8-inch)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can green chiles, drained
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees 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. In a large bowl, combine the cooked shredded chicken, cooked onion and garlic mixture, drained green chiles, cream of chicken soup, sour cream, chicken broth, 1/2 cup of the Monterey Jack cheese, cumin, salt, and pepper. Mix well until everything is fully combined.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  5. Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  6. Pour any remaining filling mixture over the rolled enchiladas.
  7. Sprinkle the remaining 1/2 cup of Monterey Jack cheese evenly over the top.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  9. Let the enchiladas rest for 5 minutes before serving.

Notes

  • For a quicker version, use rotisserie chicken for the shredded chicken.
  • If you prefer red sauce, substitute the cream of chicken soup and sour cream with 1 (10 ounce) can of red enchilada sauce mixed with 1/2 cup of cream cheese, softened.
  • You can assemble these ahead of time, cover, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

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