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35-Minute Creamy white chicken enchiladas Joy

white chicken enchiladas
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Make the easiest, creamiest white chicken enchiladas with a quick green chile sauce. This recipe is perfect for a fast weeknight dinner and delivers big comfort flavor.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (4 ounce) can diced green chiles, undrained
  • 3 cups cooked, shredded chicken
  • 8 flour tortillas (medium size)
  • 2 cups shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the cream of chicken soup, sour cream, chicken broth, cumin, salt, and pepper. Heat the sauce until warm, stirring constantly. Do not let it boil.
  5. Remove the pan from the heat. Stir in the diced green chiles and the shredded chicken.
  6. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
  7. Pour the remaining white sauce evenly over the rolled enchiladas.
  8. Sprinkle the shredded Monterey Jack cheese over the top.
  9. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

Notes

  • You can use rotisserie chicken for extra speed.
  • For a richer flavor, substitute heavy cream for the sour cream in the sauce.
  • If you want more spice, add a dash of your favorite hot sauce to the sauce mixture.

Nutrition

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