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Easy White Chicken Enchiladas with Creamy White Sauce

Tender shredded chicken wrapped in soft tortillas, smothered in a creamy white sauce. An easy and delicious dish perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked shredded chicken Use leftover rotisserie chicken if desired.
  • 1 cup sour cream For creaminess.
  • 1 cup cream of chicken soup Key for sauce.
  • 1 cup shredded cheese Monterey Jack or Cheddar works well.
  • 8 pieces tortillas Flour or corn work beautifully.
  • 1 cup green enchilada sauce Brings the dish together.
  • 1/2 teaspoon garlic powder For a hint of flavor.
  • 1/2 teaspoon onion powder For depth and warmth.
  • to taste salt and pepper Adjust to your preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper until well combined.
Assembly
  1. Take a tortilla, add a generous amount of the chicken mixture in the center, and roll it up tightly. Place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
  2. Pour the green enchilada sauce over the top of the rolled enchiladas and sprinkle with shredded cheese.
Baking
  1. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and lightly golden.
  2. Let it cool for a few minutes before slicing. Garnish with your favorite toppings and enjoy!

Notes

Got leftovers? Store in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the oven to maintain creamy texture.