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Creamy White Chicken Enchiladas

A delightful combination of tender chicken wrapped in soft tortillas, smothered with a rich creamy sauce, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded You can use rotisserie chicken for ease.
  • 8 small flour tortillas Or corn for a gluten-free option.
  • 1 can (10 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheese Like Monterey Jack or a Mexican blend.
  • 1/2 cup milk
  • 1 small onion, diced
  • 1 tablespoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish (optional)
  • Sliced jalapeños, for topping (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, diced onions, garlic powder, cumin, salt, and pepper. Stir until well-mixed.
  3. In another bowl, whisk together the cream of chicken soup, sour cream, and milk until smooth. Set aside a bit of the cheese for topping later.
  4. Take a tortilla, spoon some of the chicken mixture in the center; then roll it up tightly and place it seam-side down in a greased baking dish. Repeat until you’ve used all the tortillas.
  5. Pour the creamy sauce over the rolled enchiladas, ensuring they are well-covered. Sprinkle the reserved cheese on top.
  6. Bake in the preheated oven for 20-25 minutes, or until bubbly and golden brown.
  7. Garnish with fresh cilantro and jalapeños as desired. Serve hot.

Notes

For substitutions, feel free to swap out tortillas for whole wheat or gluten-free options. You can also use Greek yogurt instead of sour cream for a healthier twist. Ensure tortillas are warm before filling to avoid cracking. Leftovers can be stored for up to 3 days in the fridge or frozen for 3 months.