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Simple Chicken Enchiladas With White Sauce

A delightful dish featuring tender chicken wrapped in soft tortillas and smothered in a creamy white sauce, perfect for weeknight dinners or family feasts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 2 cups cooked, shredded chicken (preferably Halal)
  • 8-10 pieces small flour tortillas
  • 2 cups cream of chicken soup (make sure it's Halal certified)
  • 1 cup sour cream (or a Halal-friendly alternative)
  • 1 cup shredded cheese (Mexican blend or any cheese you prefer)
  • 1 cup chicken broth (Halal certified)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • to taste salt and pepper
Optional Toppings
  • diced green onions
  • cilantro
  • diced tomatoes
  • sliced jalapeños

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix together the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, cumin, salt, and pepper. Stir until combined and creamy.
  3. In another bowl, combine the shredded chicken with a third of the sauce. Add seasoning if desired.
  4. Take a tortilla, scoop a generous amount of the chicken mixture into the center, roll it up tightly, and place it seam-side down in a greased baking dish. Repeat until all tortillas are filled.
Baking
  1. Pour the remaining white sauce over the enchiladas, ensuring they are well-coated.
  2. Sprinkle the shredded cheese on top.
  3. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
  4. Once out of the oven, let them cool for a few minutes, sprinkle your choice of toppings, and serve hot.

Notes

If using corn tortillas, ensure they are warmed beforehand to prevent breaking. Store leftovers in an airtight container for 3-4 days, or freeze for up to 2-3 months.