Print

The Ultimate Easy & Creamy White Chicken Enchiladas

Close-up of three creamy chicken enchiladas covered in bubbly, browned cheese and sprinkled with herbs.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy, creamy white chicken enchiladas for a comforting, family-friendly weeknight dinner. This recipe uses shredded chicken and a rich white sauce.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 3 cups cooked, shredded chicken
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded Colby Jack cheese
  • 1/2 cup chopped fresh cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
  3. Stir in the cream of chicken soup, sour cream, chicken broth, cumin, oregano, and pepper into the saucepan. Cook, stirring constantly, until the sauce is smooth and heated through, about 5 minutes. Remove from heat.
  4. Stir the shredded chicken into the white sauce until fully coated.
  5. Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable.
  6. Dip each tortilla into the sauce mixture to lightly coat both sides, then fill the center with about 1/4 cup of the chicken mixture. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
  7. Pour any remaining white sauce evenly over the rolled enchiladas.
  8. Sprinkle the Monterey Jack and Colby Jack cheeses over the top.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  10. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, if desired.

Notes

  • To soften tortillas quickly, wrap a stack in a damp paper towel and microwave for 30 seconds.
  • You can use rotisserie chicken for faster preparation.
  • For a thinner sauce, add a splash more chicken broth before baking.

Nutrition

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