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Easy Creamy White Chicken Enchiladas for Weeknight Dinner

Close-up of baked white chicken enchiladas overflowing with shredded chicken and melted, bubbly cheese.
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Make these simple white chicken enchiladas featuring a rich, creamy sauce. This recipe is quick to prepare, perfect for a family-friendly weeknight meal, and delivers comforting, cheesy flavor.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 8 flour tortillas (medium size)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 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
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded Colby Jack cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the cream of chicken soup, sour cream, chicken broth, cumin, salt, and pepper. Mix well until the sauce is smooth.
  5. Remove the sauce from the heat. Stir in the diced green chiles and 1 cup of the Monterey Jack cheese until the cheese melts into the sauce.
  6. In a bowl, combine the shredded chicken with about 1/2 cup of the white sauce mixture to coat the chicken evenly.
  7. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  8. Spoon a small amount of the remaining white sauce into the bottom of the prepared baking dish.
  9. Fill each tortilla with a portion of the chicken mixture and a sprinkle of cheese. Roll the tortillas tightly and place them seam-side down in the baking dish.
  10. Pour the remaining white sauce evenly over the rolled enchiladas.
  11. Top the enchiladas with the remaining 1 cup of Monterey Jack cheese and all of the Colby Jack cheese.
  12. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • For extra flavor, use rotisserie chicken. This saves significant time on busy nights.
  • If you prefer a thinner sauce, add an extra 1/4 cup of chicken broth to the sauce mixture.
  • Serve these cheesy chicken enchiladas with toppings like fresh cilantro, sliced avocado, or a dollop of extra sour cream.

Nutrition

Find it online: https://cookingbyfelix.com/white-chicken-enchiladas-easy-creamy-recipe/