PrintCreamy 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
Scale
- 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