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Easy Creamy White Chicken Enchiladas for Weeknight Dinner

A serving of creamy, cheesy chicken enchiladas being lifted from a baking dish, showing a dramatic cheese pull.
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Find the harmony in your kitchen with this simple recipe for creamy white chicken enchiladas. This dish delivers satisfying comfort food flavor, perfect for busy weeknights or family meals.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 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 salt
  • 1/4 teaspoon black pepper
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 10 corn tortillas
  • Cooking spray

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish with cooking spray.
  2. In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. In a large bowl, combine the cooked chicken, the cooked onion and garlic mixture, cream of chicken soup, sour cream, chicken broth, cumin, salt, and pepper. Stir until everything is well mixed.
  4. Stir in the diced green chiles. This is your filling.
  5. Warm the corn tortillas briefly in the microwave or a dry skillet to make them pliable. This prevents them from breaking when you roll them.
  6. Dip each tortilla quickly into the sauce mixture to coat lightly, then fill the center with about 1/4 cup of the chicken filling. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  7. Pour any remaining sauce evenly over the rolled enchiladas.
  8. Top the enchiladas generously with the Monterey Jack and cheddar cheeses.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let the dish rest for 5 minutes before serving.

Notes

  • For make-ahead preparation, assemble the enchiladas completely, cover the dish tightly with foil, and refrigerate for up to 24 hours. Add about 10 minutes to the baking time if cooking straight from the refrigerator.
  • If you prefer a red sauce variation, substitute the white sauce ingredients with 1 1/2 cups of your favorite red enchilada sauce.
  • Use rotisserie chicken to make this a truly quick chicken enchilada recipe for a busy weeknight.

Nutrition

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