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You know those nights when you just crave something warm, comforting, and cheesy that the whole family will devour? Me too! Back in my corporate burnout days, the kitchen felt like the last place I wanted to be. Dinner was usually a grab-and-go situation. But then I discovered the pure joy of creating something delicious with my own two hands, starting with a simple loaf of bread. Now, I live for those moments, and these easy baked enchiladas, specifically these creamy white chicken enchiladas, are exactly the kind of soul-satisfying, simple meal that embodies that spirit. They’re packed with a mild, cheesy green chile flavor that’s just pure comfort in a casserole dish. It really is a wonderful feeling to create a dish that brings everyone together, just like the meals I talk about on my about page. You can even follow along with more of my kitchen adventures on Facebook!
Why You’ll Love These White Chicken Enchiladas
Seriously, these creamy white chicken enchiladas are a weeknight dream come true! Here’s why you’ll be making them again and again:
- Super Easy to Throw Together: We’re talking minimal fuss and maximum flavor. Perfect for those busy evenings when you need a delicious meal fast.
- Crowd-Pleasing Flavor: The creamy, mild sauce with just a hint of green chile is a guaranteed hit with everyone, from picky eaters to adult palates. It’s a truly kid-friendly dinner!
- Versatile Comfort Food: Tucked into a warm tortilla and baked until bubbly, these make fantastic comfort food that’s perfect for any occasion, from a casual family dinner to a potluck.
- Simple Ingredients, Big Taste: You probably have most of the ingredients already! It proves that you can create something truly special without a lot of fuss or fancy stuff.
Ingredients for Creamy White Chicken Enchiladas
Alright, let’s gather everything you’ll need for these dreamy white chicken enchiladas. It’s all about simple pantry staples coming together for something truly special.
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chiles, undrained
- 1 (10 ounce) can diced tomatoes and green chiles, undrained
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups shredded cooked chicken
- 8 (8-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
How to Make White Chicken Enchiladas: Step-by-Step
Alright, let’s get these delicious creamy white chicken enchiladas made! Honestly, the process is so straightforward, it really embodies that Pure Cooking Joy philosophy of making amazing meals without a ton of stress. You can totally do this, especially on a busy night when you’re looking for a solid weeknight dinner.
Preparing the Creamy Enchilada Sauce
First things first, let’s build that amazing creamy sauce! Grab a big skillet and heat up a tablespoon of olive oil over medium heat. Toss in your chopped yellow onion and let it soften up for about 5 minutes – you want it nice and tender. Then, add your minced garlic and let that cook for just about a minute until it smells amazing. Now for the good stuff: stir in the diced green chiles, the undrained diced tomatoes and green chiles, a can of condensed cream of chicken soup (the creamy base!), sour cream for extra tang, cumin, salt, and pepper. Give it all a good stir and bring it to a gentle simmer. Let it bubble away for about 5 minutes, just stirring now and then, until it thickens up a bit. This is where all those simple ingredients start to meld into something truly special, just like the creamy enchilada sauce we’re going for.
Assembling Your White Chicken Enchiladas
Once your sauce is ready, take the skillet off the heat. Time to add the star of the show: the shredded cooked chicken! Stir it right into that glorious sauce until every piece of chicken is coated. Now, preheat your oven to 375°F (190°C) and spread about half a cup of the chicken mixture in the bottom of your 9×13 inch baking dish. This helps keep the bottom layer of enchiladas from sticking and adds extra flavor. While that’s happening, you can quickly warm your flour tortillas – just a few seconds in the microwave or a quick pan-fry makes them super pliable and easy to roll. Spoon about half a cup of the chicken filling into the center of each tortilla, roll them up snugly, and lay them seam-side down right on top of that sauce layer in your dish.
Baking and Resting the Enchiladas
Pour any leftover sauce mixture evenly over the rolled enchiladas. Then comes the best part: sprinkle that shredded Monterey Jack and cheddar cheese all over the top. Oh yeah! Pop that into your preheated oven and bake for about 20-25 minutes. You’re looking for that cheese to be completely melted and bubbly, and for the whole dish to be heated through. Before you dig in, do yourself a favor and let these beauties rest for about 5 minutes. It really helps everything set up, making them easier to serve and taste even better. These easy baked enchiladas are worth the little wait!
Tips for Perfect White Chicken Enchiladas
Okay, so you’re ready to whip up these amazing white chicken enchiladas, and I want to make sure they turn out absolutely perfect for you! It’s all about a few little tricks that make a big difference, just like how I approach figuring out a great garlic butter chicken dish. Trust me, these little tips will elevate your enchilada game!
First off, pliability is key with those tortillas! Nobody wants a cracked tortilla trying to roll them up. A quick zap in the microwave for about 15-20 seconds (just until they’re warm and soft) or a gentle warm-up in a dry skillet does wonders. It makes them super easy to fill and roll without a fuss.
And for the chicken? Don’t feel like you have to cook it from scratch every time! Using a rotisserie chicken is my secret weapon for making these weeknight-friendly. It’s already cooked, seasoned, and just needs shredding. So much faster!
Want to kick up the heat? You totally can! If you like things a little spicier than mild, go for the hot diced green chiles instead of the mild ones. Or, for a subtle kick, just add a tiny pinch of cayenne pepper right into the sauce mixture. You’re the boss of your enchiladas!
Serving Suggestions for Your Cheesy Chicken Enchiladas
These cheesy chicken enchiladas are so delicious on their own, but serving them up with a few classic sides just takes them to a whole new level of comfort food bliss! They’re really the perfect centerpiece for a whole meal.
You absolutely can’t go wrong with a side of fluffy Spanish rice. The fluffy grains soak up any extra sauce beautifully. And naturally, a scoop of refried beans or some simple black beans is always a winner. For something a bit different, a warm bowl of creamy taco soup makes for a fantastic pairing if you want a hearty Mexican feast. Don’t forget some fresh salsa or a dollop of sour cream and maybe some fresh cilantro on top for a little pop of freshness!
Storage and Reheating Instructions
Got leftovers? Lucky you! To store these creamy white chicken enchiladas, just let them cool down completely first. Then, cover the baking dish tightly with plastic wrap or transfer them to an airtight container. They’ll keep nicely in the fridge for about 3-4 days.
When you’re ready to reheat, I find the oven is best to keep them from getting soggy. Pop them back into a 350°F (175°C) oven for about 15-20 minutes, or until they’re heated through and bubbly again. If you’re in a super hurry, the microwave works too, just be mindful that the tortillas might get a little softer. Either way, they’re still delicious!
Frequently Asked Questions about White Chicken Enchiladas
Got questions about these creamy white chicken enchiladas? I’ve got answers! It’s totally normal to wonder about little details when you’re making something new, and I want to make sure you have all the info you need for success, just like with my easy chicken quesadillas.
Can I make these white chicken enchiladas ahead of time?
Oh yes, you absolutely can! These are fantastic for making ahead. You can assemble the whole dish (up to adding the final cheese layer) and keep it covered in the fridge for up to 24 hours. When you’re ready to bake, just pull it out, add that cheesy topping, and bake as directed, maybe adding a few extra minutes since it’ll be cold. It’s perfect for busy days!
What kind of chicken is best for these enchiladas?
Honestly, any cooked chicken works great! I love using rotisserie chicken because it’s already seasoned and tender, making prep a breeze. You can also boil or bake chicken breasts or thighs and then shred them. Leftover cooked chicken from another meal is perfect too. Just make sure it’s about 3 cups, shredded.
How can I make these creamy chicken enchiladas spicier?
If you love a little heat, it’s easy to spice these up! Instead of mild diced green chiles, grab a can of the hot diced green chiles. You could also add a pinch of cayenne pepper or a dash of your favorite hot sauce directly into the creamy enchilada sauce mixture. Just start with a little and add more to your taste preference!
Do I have to use flour tortillas?
Flour tortillas give these white chicken enchiladas that classic creamy texture and are super easy to roll. However, if you prefer corn tortillas, you can certainly use them! Just make sure to warm them well (a quick dip in hot oil or a microwave zap) so they don’t crack when you roll them, and know they’ll have a slightly different texture and flavor profile.
Nutritional Information (Estimated)
Just a heads-up, the nutritional info you find for recipes can sometimes vary a bit! These numbers are an estimate per serving for these white chicken enchiladas, calculated based on the ingredients we used. Things like the exact brands you pick, how much cheese you sprinkle on top, or even the size of your chicken shreds can make a small difference. So, think of these as a good ballpark figure!
- Serving Size: 1 enchilada
- Calories: Approximately 450
- Fat: Around 25g
- Saturated Fat: About 10g
- Unsaturated Fat: Around 15g
- Trans Fat: 0g
- Cholesterol: Around 80mg
- Sodium: About 800mg
- Carbohydrates: Around 30g
- Fiber: Around 2g
- Sugar: Around 5g
- Protein: Around 25g
Creamy White Chicken Enchiladas
Enjoy these easy, creamy white chicken enchiladas with a mild, cheesy green chile sauce. This crowd-pleasing casserole is perfect for weeknight dinners or family gatherings.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chiles, undrained
- 1 (10 ounce) can diced tomatoes and green chiles, undrained
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups shredded cooked chicken
- 8 (8-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the diced green chiles, diced tomatoes and green chiles, condensed cream of chicken soup, sour cream, cumin, salt, and pepper. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally.
- Remove the skillet from heat. Stir in the shredded cooked chicken.
- Spread about 1/2 cup of the chicken mixture into the bottom of a 9×13 inch baking dish.
- Warm the flour tortillas slightly to make them pliable. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
- Pour the remaining chicken mixture evenly over the rolled tortillas.
- Sprinkle the Monterey Jack cheese and cheddar cheese over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let stand for 5 minutes before serving.
Notes
- Serve with your favorite sides like Mexican rice and refried beans.
- For a spicier enchilada, use hot diced green chiles or add a pinch of cayenne pepper to the sauce.
- You can use rotisserie chicken for a quicker preparation.
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
