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Easy Creamy White Chicken Enchiladas

Close-up of baked chicken enchiladas covered in creamy white sauce, melted yellow cheese, and fresh parsley.
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Make simple, creamy white chicken enchiladas using pre-cooked rotisserie chicken for a fast weeknight dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie is fine)
  • 8 corn or flour tortillas
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup green chiles, drained

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
  3. Stir in the cream of chicken soup, sour cream, chicken broth, cumin, salt, and pepper. Heat the mixture until it simmers gently, stirring constantly. Remove from heat.
  4. Stir in the shredded chicken and half of the shredded cheese (1/2 cup) into the sauce mixture.
  5. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  6. Dip each tortilla into the chicken and sauce mixture to coat lightly, then spoon about 1/4 cup of the filling down the center. Roll up the tortilla tightly and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  7. Pour any remaining sauce over the rolled enchiladas. Sprinkle the remaining 1/2 cup of cheese and the drained green chiles over the top.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

Notes

  • If your tortillas crack when rolling, warm them longer or briefly dip them in warm enchilada sauce (if using red or green sauce) before filling.
  • For a richer sauce, substitute heavy cream for the chicken broth.
  • You can assemble these enchiladas up to 24 hours ahead; cover and refrigerate, then add 10 minutes to the baking time.

Nutrition

Find it online: https://whiskdaily.com/best-creamy-white-chicken-enchiladas/